Pear and Chicken Bastilla

Makes 24 Servings

INGREDIENTS

  • 1/4 cup vegetable or olive oil
  • 1 quart chopped sweet onions
  • 4-6 tablespoons Garam Masala spice blend
  • 2-4 tablespoons minced garlic
  • 3 lbs. ground chicken
  • 1/4 cup tomato paste
  • 6 cups drained and diced Pacific Northwest Canned Pears in juice
  • 2 cups dark seedless raisins
  • 1 cup toasted pine nuts or pistachios
  • 1 cup chopped fresh cilantro
  • Cracked black pepper and salt, to taste
  • 24 filo sheets
  • Unsalted butter, melted or vegetable oil, as needed
  • METHOD

    In skillet, heat oil over medium-high heat; add onions and sauté 3 minutes. Stir in spice blend and garlic; continue cooking 1-2 minutes. Mix in ground chicken and cook 8-10 minutes or until chicken is cooked through and starts to brown. Remove from heat and cool. Stir in tomato paste to blend. In a bowl, toss together diced pears, raisins, nuts and cilantro. Stir in cooled chicken. Season to taste. Preheat oven to 375F. Butter each filo sheet and fold in 1/2. Place 1/2 cup chicken mixture in the center and fold and gather filo to create a purse shape. Repeast with remaining filo and filling. Place bundles on baking sheets well spaced apart. Bake 15-18 minutes or until golden brown. Serve each purse with 2 Tbsp. Yogurt Dressing.

    YOGURT DRESSING
    3 cups low-fat, plain Greek yogurt
    1/2 cup chopped fresh mint
    4-6 tablespoons chopped fresh cilantro
    Salt and Pepper to taste
    In a bowl, whisk together all ingredients. Place in a covered container and refrigerate at least 1 hour or until ready to use as directed.

    NUTRITION (Per Serving)
    Calories: 350
    Total Fat: 160
    Cholesterol: 65mg
    Sodium: 360mg
    Total Carbohydrate: 34g
    Dietary Fiber: 3g
    Protein: 15g
    Vitamin A: 6%
    Vitamin C: 6%
    Calcium: 6%
    Iron: 10%