- Chicken1 Piece(s)
- Onion1 Kilogram(s)
- Almonds500 Gram(s)shelled almonds
- Butter150 Gram(s)
- Olive Oil4 Tablespoon(s)
- Orange blossom water2 Tablespoon(s)
- Caster sugar2 Tablespoon(s)
- Icing sugar2 Tablespoon(s)
- Cinnamon6 Teaspoon(s)
- Vegetable OilAs needed
- ParsleyAs needed
- SaffronAs needed
- Ras hanoutPinchSpices mixture
The special recipe of the chicken pastilla is traditionally cooked with eggs and almonds, with filo or brig leaves, saffron, cinnamon, parsley and butter. Its preparation requires a little patience and concentration, but it is such a festive dish, it would be a shame to deprive you of it. We recommend all of you to try chicken pastilla at least once a lifetime
Prepare the condiments
Prepare a marinade in a salad bowl by mixing the spices, with a bunch of parsley and cilantro, saffron, 2 tablespoons cinnamon.
Take the chicken, first clean it well, then remove the skin and finely cut it into pieces. Put the pieces of chicken in the salad bowl, immerse and let marinate for about thirty minutes.
In a pot simmer 2 tablespoons of oil. Fry the drained chicken pieces.
Finely cut the two onions . Fry the ingredients on each sides for about 15 minutes.
Add two chopped onions, and grill over low heat.
Add the marinade mixture and 1 liter of water. Cover and boil for one hour over medium heat.
Meanwhile, fry the almonds then drain it.
Then coarsely chop with two tbsp of sugar and 1 tsp of cinnamon.
After one hour, take the chicken pieces and drain them, dissect them roughly and preserve.
Then add a few toasted pine nuts.
In the pot simmer the sliced onions in the chicken juice for 45 minutes.
Creating the molds
Take up the onions, drain them and set aside. In a round or rectangular baking pan, tart pan or special pastilla dish start to assemble the pastilla. Sprinkle the mold with butter.
Put 4 leaves of bricks or fillo in the dish, leaving them well overhanging. Place 2 leaves in the middle to hold the set.
Filling the chicken pastilla
Spread chicken adding two leaves of bricks. Spread the onions, add 2 leaves, the pulverized almonds, put a sheet, fold back the leaves bricks of the departure, add a well buttered sheet. Spray the top of the pastilla with the orange blossom water.
Sprinkle over a few peanuts butter and bake. Cook in medium oven 5-6 for 30 minutes. Remove the pastilla, arrange it in a serving dish, scatter icing sugar (or honey) draw squares with cinnamon
Pastilla is a dish that is prepared in several steps, requires a relatively long time of realization but it remains without much difficulty. It only takes a bit of organization, for example, to prepare the filling the day before, and scrupulously follow the method of preparation to make a pastilla in the rules of the art. Your guests will be impressed and delighted to discover and find the riches and flavors of the Orient with this magnificent dish.