For 4 guests<\/strong><\/p>\n <\/p>\n Honey dressing<\/strong><\/p>\n Chop the onions and coarsely crush the peeled hazelnuts, then saut\u00e9 them with a little bit of olive oil. Set aside.<\/p>\n In a large saucepan, briefly saut\u00e9 the chicken legs. Add a liter of water, the allspice, the cinnamon, the raz el hanout, the coriander and cardamom seeds, the honey and the lemon juice. Simmer over low heat for at least one hour. If it gets to dry to fast, add some more water. At end of cooking there should be no more water, but a little bit of a syrupy liquid, just enough to avoid a dry filling.<\/p>\n Remove the cardamom seeds, the bones and skin of the chicken legs, then shred the meat. Add the dried grapes, the onions and hazelnuts, and the chopped parsley and coriander. Mix.<\/p>\n Brush the filo pastry sheets with the melted butter, and cut them in half.<\/p>\n Place a portion of the filling on the edge of each half, and roll the pastry sheet in the shape of a cone.<\/p>\n Close every pastilla with a toothpick if necessary and butter them. Bake in the oven on medium heat for about 10 minutes, on a baking paper sheet.<\/p>\n Serve hot with a baby greens salad and a honey dressing.<\/p>\n<\/div>\n\n
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