Pastilla is a recipe from Moroccan cuisine and its preparation is very widespread in the Maghreb, so it is considered the national dish there, it is prepared with chicken and almonds, or fish as desired and served on Moroccan occasions such as weddings and banquets, and pastilla is the name of a very thin paper of dough called pastilla paper, and it is called paper in Morocco, and it is originally filo dough or goulash, during this article we will offer you an easy way to prepare Pastilla with chicken.
This dish has its origin in the rich cuisine of the Maghreb, and consists mainly of chicken and almonds, have you tried it before?
ingredients:
500 grams of large-sized pastilla paper.
The chicken was cleaned, washed, and chopped.
One and a half kilos of chopped onions.
250 grams of almonds.
A tablespoon of salt.
A teaspoon of white pepper.
Half a teaspoon of ginger.
Two tablespoons of finely chopped cilantro.
Two tablespoons of finely chopped parsley.
A glass of vegetable oil.
One and a half cups of melted butter.
10 eggs.
200 grams of caster sugar.
Two tablespoons of ground cinnamon.
8 quail eggs for garnish
How to prepare Pastilla:
Put the chicken in a pot on the fire, add the vegetable oil, stir the chicken pieces in the oil a little, then add the chopped onion.
Add salt, pepper, saffron, ginger, and butter and stir until well combined.
Add the coriander and parsley and stir, then add some boiling water so that it completely covers the chicken pieces.
Cover the pot and leave the chicken on the fire until cooked through.
Remove the chicken pieces from the broth and set aside to cool slightly, and start by removing the bone from the chicken and cutting it into small pieces.
Put the chicken broth on the fire to boil until it thickens slightly.
Beat the eggs slightly with a fork and then gradually add them over the broth, taking into account rapid stirring.
Fry the almonds in oil on the fire and set aside to cool.
Put the almonds in a food processor and grind them until very smooth, add 100 grams of sugar and a teaspoon of ground cinnamon and stir well.
In the tray to be baked, place five sheets of pastilla so that the edges of the paper remain outside the tray, taking into account the grease of each sheet with a thin layer of melted butter.
Spread a layer of shredded chicken and then place pastilla paper on top.
Add a layer of chicken broth and eggs, then put Pastilla paper and finally spread a layer of the ground almond mixture and cover with pastilla paper.
Fold the edges of the pastilla paper inward, then brush it with a layer of melted butter and put the last layer of pastilla paper so that it covers the last layer, taking into account its butter fat, and we can stick the paper with a beaten egg so that the paper does not open during grilling.
Put the tray in the oven until it browns and takes on a golden color.
They can be decorated with honey, chopped almonds or ground sugar, quail eggs, and cinnamon.