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- 150 g unsalted butter, diced
- 150 g blanched almonds
- 20 - 30 g sugar, to taste
- 3 Tbsp fresh parsley leaves
- 3 Tbsp fresh coriander leaves (optional)
- 200 g onions, halved
- 1 pinch saffron
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp ground coriander
- 1 ¼ tsp fine sea salt
- ¼ tsp ground white pepper
- 600 g chicken breasts, skinless, cut in pieces (approx. 2 cm)
- 50 g water
vegetable stock cube (for 0.5 l)
or 1 tsp vegetable stock paste, homemade
- 3 medium eggs
- 8 sheets filo pastry
- per 1 portion
- 2471 kJ / 590 kcal
- 26 g
- 21 g
- 46 g
- 5 g
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