Chicken Pastilla Filo-Crunch Toast

Method

1. Heat the oven to 200 °C and melt all the butter. Brush the filo with part of the melted butter, scatter over the flaked almonds, part of the icing sugar and part of the cinnamon, then scrunch it loosely and set it on a lined tray (1 tray). Bake on oven for 6 min until deep golden and crisp, then leave to cool. It catches quickly, so watch the last minute.

   Add in this stepFilo pastry sheets, thawed 2Butter 14 gFlaked almonds 30 gIcing sugar 1½ tspGround cinnamon 0.4 tsp

   oven

2. Thinly slice the onion. Heat part of the melted butter in a 24 cm frying pan on medium heat and cook the onion for 7 min until soft and golden brown.

   Add in this stepOnion 1Butter 11 g

   medium heat

3. Add the chicken, cut into 1 cm pieces, with the ras el hanout, ginger, part of the cinnamon and the salt, and stir-fry on medium-high heat for 5 min, until white all over and no pink remains when you cut a piece open.

   Add in this stepChicken breast 200 gRas el hanout ¾ tspGround ginger ½ tspGround cinnamon 0.6 tspSalt ½ tsp

   medium-high heat

4. Turn down to low heat, stir in the honey, then pour in the beaten eggs and stir slowly for 1 min 30 sec; take the pan off the heat while they are still soft and half set, as they will finish in the residual heat. Stir in the chopped coriander.

   Add in this stepHoney 1½ tspEggs 1Fresh coriander (cilantro) 5 g

   low heat

5. Brush both sides of the bread with the rest of the melted butter and toast in a clean pan on medium heat for 3 min, turning, until golden. Work in batches if the pan is small.

   Add in this stepThick slices of sandwich loaf or sourdough (2 cm) 4Butter 11 g

   medium heat

6. Pile the chicken and eggs onto the toast and crown each slice with big shards of the filo crunch. Dust lightly with icing sugar and cinnamon through a sieve and serve straight away.

   Add in this stepIcing sugar 1½ tspGround cinnamon ¼ tsp