Chicken and dried fruit pastilla

Preheat the oven to 180°C (th. 6).

Cut the chicken into small cubes.

Peel the onion and cut it into small cubes.

Then brown it in a hot pan with a drizzle of olive oil.

Empty the inside of the lemon and chop the peel.

Peel the carrot and wash it, then cut it into sticks.

Cook it in boiling water for 2 minutes, then drain it and let it cool.

Coarsely chop the coriander.

In a hot pan, roast the almonds, pine nuts and sesame seeds.

In a bowl, combine the chicken, onion, lemon, carrot, honey, almonds, prunes, sesame, pine nuts and coriander.

Then place 3 to 4 spoonfuls of this mixture in the center of a sheet of pastry, then fold the edges towards the center.

Turn the pastilla over so that the folds are not visible, then brush it with olive oil.

Bake at 180°C for approximately 5 to 7 minutes.

Serve hot.