Traditional Moroccan Chicken Pastilla

Traditional Moroccan Chicken Pastilla

INGREDIENTS:

About 10 Phyllo dough sheets

4 Tbsp butter melted with 2 Tbsp sunflower oil.

Ingredients with chicken:

2,5 Kg chicken

800g chopped onions

1 Tbsp sugar

1,5 Tsp salt

1 Tsp ground ginger

1/2 Tsp ground cinnamon

1/2 Tsp ground cinnamon

1 Tsp curcuma

1 Tsp ground black pepper

2 Tbsp fresh parsley, chopped

140 mL sunflower oil

4-5 Tbsp margarine

2 Cups waters

8 eggs

2 Tbsp orange blossom water

Ingredients with almonds:

500g almonds (poached, Peeled, fried and Crushed)

3 Tbsp icing sugar

1 Tsp cinnamon

2 Tbsp orange blossom water

Steps :

- In pot on heat, put chicken, parsley, sunflower oil, spices, margarine and onion, then leave it for 15 min on heat.

- Add the 2 cups water and leave it about 30min.

- Take chicken from the pot and put on the dish, let the broth on heat until the onions imbibing the water and add sugar and cinnamon.

- Cut the chicken to small pieces.

-Add chicken in pot, mix it with onions and turn on the heat, then add eggs.

- When the mixture is cooked well turn off the heat and add orange blossom water, leave it to cool.

- Mix with almonds sugar, cinnamon and orange blossom water.

- Take Phyllo dough sheets and brush it with melted butter.

- Take a round cake mold and brush it with melted butter.

- Put 5 Phyllo dough sheets on the mold (pictures)

- Put a layer of chicken (half quantity), layer of almonds (half quantity), layer of chicken and layer of almonds.

- Fold Phyllo dough sheets (pictures)

- Put the last Phyllo dough sheets.

- Brush all the Pastille with butter melted with sunflower oil.

- Place in the oven for 30 min, or until golden.

- Remove, sprinkle with sugar cinnamon and almonds.

                                                                                                                                    Try it and enjoy😊