Gluten-Free JOC Soups and Stews: Moroccan Pastilla

Ingredients:

1 lb cooked chicken, shredded
1 onion, finely chopped
1/2 cup almonds, chopped
1/4 cup fresh parsley, chopped
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
Salt and pepper to taste
8-10 gluten-free rice paper sheets
1/4 cup melted butter or olive oil

Steps:

In a skillet, sauté the onions until translucent.
Add shredded chicken, almonds, parsley, cinnamon, ginger, salt, and pepper. Cook until well combined.
Preheat the oven to 350°F (175°C).
Dip a rice paper sheet in warm water until pliable, then lay it flat.
Place a portion of the chicken mixture in the center, then fold the edges to create a square or rectangular parcel.
Repeat with remaining sheets and filling.
Place the parcels on a baking sheet and brush with melted butter or olive oil.
Bake for 20-25 minutes or until golden and crispy.
Serve this gluten-free Moroccan Pastilla warm, sprinkled with powdered sugar if desired. Enjoy the delightful flavors!