Traditional chicken pastilla

Ingredients

• chicken fillets500 g
• onions3 medium
• garlic4 cloves
• fresh parsley1 bunch
• fresh cilantro1 bunch
• whole almonds200 g
• eggs4
• brick sheets1 pack (about 12 sheets)
• butter100 g
• olive oil2 tablespoons
• icing sugar2 tablespoons
• ground cinnamon1 teaspoon
• ground ginger1 teaspoon
• salt1 teaspoon
• black pepper1/2 teaspoon

Instructions

1. 1

   Toast the almonds in a dry pan, then roughly chop them. Mix with 1 tablespoon of icing sugar and 1/2 teaspoon of cinnamon. Set aside.

2. 2

   In a large pot, sauté the chopped onions and crushed garlic in olive oil and 30 g of butter. Add the chicken pieces, parsley, cilantro, ginger, salt, and pepper. Cover with water and cook for 30 minutes over medium heat.

3. 3

   Remove the chicken, shred it, and set aside. Strain the broth and reduce it by half. Beat the eggs and stir them into the broth constantly until a thick cream forms. Add the shredded chicken and the remaining cinnamon. Let cool.

4. 4

   Melt the remaining butter. Brush a tart mold with melted butter. Place a brick sheet, brush with butter, and repeat to form a base of 6 overlapping sheets, crossing them.

5. 5

   Pour half of the chicken filling, cover with a layer of sugared almonds, then the rest of the filling. Fold the edges of the brick sheets over the filling. Cover with the remaining 6 sheets, brushing butter between each. Fold the edges to seal the pastilla.

6. 6

   Bake at 180°C (350°F) for 30 minutes until golden. Unmold carefully, sprinkle with icing sugar and cinnamon. Serve hot or warm.