Chicken Pastilla
Font size:
Ingredients:
* 500g pastilla flaky pastry sheets
* 200g butter
* 1 egg yolk
Filling:
* 1 chicken qf about 2kg
* 5 medium onions chopped
* 1/4 glass oil
* 1 teaspoon salt
* 1/2 teaspoon pepper
* 1/2 teaspoon cinnamon
* some saffron
* 1/2 teaspoon saffron pistils
* water
* 1 bunch parsley chopped
* 8 eggs
* 500g almonds (poached and blanched)
* 200g castor sugar
* 2 teaspoons orange-flower water
Garnish:
* 3 tablespoons honey
* 100g almonds (poached, fried and crushed)
* cinnamon
* icing sugar
Preparation:
Wash chicken under stream of water and cleanse feathers' roots. In a saucepan, heat oil and seal chicken with chopped onions. Sprinkle salt, pepper, cinnamon and saffron, Add saffron pistils, stir constantly until onions golden brown, Wet with 1 litre water and boil for 30min over a brisk heat, 5min before end of cooking add parsley and stir, Remove chicken, bone and crumble flesh.
Keep saucepan over low heat to reduce sauce and add eggs one at time, stirring until homogenous mixture. Remove from heat when evaporated water, Poach and blanch almonds. Golden in oil then drain onto absorbent paper, Leave it to cool a while then chop with sugar, Add orange-flower water to flavour almonds, Brush a circular oyen pan with melted butter and place 5 sheets in overlapping circles. They should overhang the edges of the pan.
Brush with melted butter then place one sheet in the centre serving to contain filling, Spread interior of pan with eggs and onions mixture and place chicken flesh as a second layer, Spray melted butter and spread almonds mixture as a third layer, Turn up the overlapping sides of pastilla sheets onto filling and brush with melted butter.
Put another sheet coated with egg yolk onto pastilla to seal surface and hide folds, Coat one last time with melted butter and bake in preheated oyen at 180 C for 30min. The pastilla should take golden color, Before serving garnish pastilla with honey and sprinkle crushed almonds, icing sugar and cinnamon.
Email to a friend
Print version
Plain textRate this article
Comments (0 posted):
Post your comment