Moroccan Pastilla with Chicken and Almonds (Bastila)

Ingredients

• chicken (thighs or breast)1 kg
• onions4 medium
• garlic4 cloves
• fresh cilantro1 bunch
• fresh parsley1 bunch
• cinnamon sticks2
• ground cinnamon2 tsp
• ground ginger1 tsp
• ground turmeric1 tsp
• saffron1 pinch
• salt1 tsp
• black pepper1/2 tsp
• blanched almonds200 g
• icing sugar100 g
• orange blossom water3 tbsp
• eggs8
• brick or pastilla sheets20
• butter150 g (melted)

Instructions

1. 1

   In a large pot, sauté the chicken with chopped onions, crushed garlic, cilantro and parsley. Add the spices, cover with water and simmer on low heat for 1h30.

2. 2

   Remove the chicken, debone and shred it. Strain the broth and set aside. Reduce the broth over high heat until it becomes syrupy.

3. 3

   In a pan, dry-roast the almonds until golden, then grind with icing sugar and orange blossom water to a fine powder.

4. 4

   Beat 6 eggs with the reduced broth, return to low heat stirring constantly to form a thick cream. Stir in the shredded chicken.

5. 5

   Butter a round mold. Lay a brick sheet, butter it, overlap a second sheet in a star pattern. Repeat with 10 sheets. Spread half the chicken mixture, sprinkle with almond powder, add the rest. Cover with 10 more buttered sheets.

6. 6

   Fold the edges to the center, butter the top, bake at 180°C for 40 minutes (spread the remaining 2 beaten eggs on top 10 minutes before end). Unmold while warm, dust with icing sugar and cinnamon.