23 Nov World Recipe: Chicken Pastilla with Almonds
From Morocco comes Chicken Pastilla with Almonds, a dish that combines savory and sweet flavors in a surprising and delicious way. Perfect to impress your guests or enjoy a unique meal at home.
Ingredients:
1 whole chicken breast
9 sheets of phyllo dough
4 eggs
1 onion
140 g almonds
1 teaspoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon nutmeg
1 teaspoon ground saffron
1 teaspoon ras el hanout
2 tablespoons sugar
1 teaspoon powdered sugar
½ teaspoon ground black pepper
Fresh parsley
3 tablespoons extra virgin olive oil
1 tablespoon sea salt
Butter for brushing
Instructions:
Slice the onion thinly and sauté it with olive oil, the chicken breast, salt, spices, and sugar in a pot. Cover with water and cook for 20–25 minutes.
Remove the chicken and shred it. Beat the eggs one by one into the pot and strain the broth.
Mix the ground almonds with sugar and orange blossom water; set aside.
Grease a round baking pan and layer 4 sheets of phyllo dough, brushing butter between each layer.
Spread the shredded chicken over the dough. Place 2 more sheets of phyllo with butter on top, then add the onion with the drained egg, followed by 2 more sheets of phyllo.
Add the almond mixture, another sheet of buttered phyllo, and fold the edges toward the center, sealing with butter. Decorate with whole almonds.
Bake at 180 °C (356 °F) for 30 minutes, until the pastry is golden.
Let cool slightly, remove from the pan, sprinkle with powdered sugar, and serve.
