Chicken B'stilla Roll

• 500 g cooked chicken
• 1 hard-boiled egg, finely chopped
• 1 small egg, lightly beaten
• 2 tablespoons chopped Italian parsley
• 2 tablespoons chopped cilantro
• 1 tablespoon preserved lemon rind, chopped (or grated lemon rind)
• 1 teaspoon ground ginger
• 14 teaspoon powdered saffron
• 1 tablespoon icing sugar, & extra to dust
• 1 teaspoon ground cinnamon, & extra to dust
• 1 tablespoon cornflour
• 2 tablespoons lemon juice
• 1 tablespoon chicken stock or 1 tablespoon water
• 8 sheets phyllo pastry (refrigerated is easier to use than frozen)
• 100 g unsalted butter, melted

1. Preheat oven to 180C.
2. Shred chicken meat & toss with both eggs, parsley, coriander, preserved or plain lemon, ginger, saffron, icing sugar & cinnamon.
3. Season with sea salt & freshly ground black pepper.
4. Combine cornflour, lemon juice, stock or water & toss with chicken mixture.
5. Lay 1 sheet of filo on a work surface & brush with melted butter.
6. Lay another sheet on top & brush with the melted butter.
7. Repeat with all remaining filo, saving a little butter.
8. Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end.
9. Fold the ends over the filling then gently roll into a log shape.
10. Place, join side down, on a baking tray lined with baking paper & brush with reserved melted butter.
11. Bake for 30 mins or until golden.
12. Dust with extra icing sugar & cinnamon, cut diagonally into slices with a serrated knife & serve hot.
13. This goes well with Roast Vegies with Harissa, or with tabbouleh, smokey eggplant dip, hummous, pita bread etc.

egg, egg, italian parsley, cilantro, lemon rind, ground ginger, powdered saffron, icing sugar, ground cinnamon, cornflour, lemon juice, chicken, pastry, unsalted butter

Taken from www.food.com/recipe/chicken-bstilla-roll-178117 (may not work)