Chicken Pastilla
Ingredients: 1 chicken 125g ground almonds 500g chopped onions 4 hard boiled eggs 100g butter One tablespoon, then half a glass of powdered sugar The equivalent of a cup of chopped fresh cilantro. A teaspoon cinnamon A teaspoon pepper A pinch of saffron the Pastilla 500g leaf pastilla (brick sheets) 50g butter Two eggs beaten Icing sugar and cinnamon Are you ready for the Moroccan Chicken Pastilla? OK! great. Preparation:
Garnish In a large pot, melt the onions in butter. Add the chicken. Cook over medium heat for 15min. Then add the chopped coriander, cinnamon, saffron and the tablespoon of powdered sugar. Add half a glass of water, cover and cook over low heat.
Add water if necessary to regularly wet the bottom of the casserole. After cooking, remove chicken. Leave the pot on the fire as long as the remaining moisture evaporates. The stuffing should be moist not waterlogged pulp. Then book. Cut the chicken into small pieces one inch long and reserve.
In a bowl, mix the ground almonds and half a glass of powdered sugar. In a bowl, cut the boiled eggs into small pieces. La Pastilla Preheat your oven to 150 ° C. Use a flat bottom of well buttered pie to establish the pastilla. Layer the sheets of brick to each other so they do around the dish pie than half outside. Place in center 4 or 5 leaves.
Complete pastilla alternating on the central surface: a layer of sauce, a few pieces of pigeons, a little sweet almond powder and a few pieces of boiled eggs. Cover the pastilla by laying on top of sheets of dough, then closing with circular leaves beyond. Close it while brushing the leaves of softened butter and beaten eggs. Place pastilla and fabricated on the hotplate previously covered with greaseproof paper.
Bake. After 15mn, remove the baking sheet from oven, turn the pastilla, and bake again for 10 to 15mn. La Pastilla is ready when the dough has taken a beautiful golden color. Start by decorating icing sugar sprinkled on top of each pellet. Then, with the help of a stencil, draw a "grid" of cinnamon, et voila! |