Chicken and Almond Pastilla
Chicken and almond pastilla is a marvel of Moroccan cuisine, a dish that ingeniously blends savory and sweet. Imagine crispy layers of brick pastry filled with spiced shredded chicken, a fragrant egg cream, and crunchy almonds. If you're wondering which spices are essential for an authentic Moroccan recipe, remember cinnamon, ginger, and saffron – they are the key to this unique contrast. For a perfect pastilla, be sure to let the filling cool completely before assembling; that's the chefs' secret to keeping it extra crispy.
Ingredients
- chicken (thighs)4 pieces
- onions3 medium
- fresh parsley1 bunch
- fresh cilantro1 bunch
- ground cinnamon1 teaspoon
- ground ginger1/2 teaspoon
- saffron1 pinch
- salt and pepperto taste
- blanched almonds200 g
- eggs4
- brick sheets (phyllo)10 to 12
- melted butter100 g
- powdered sugar2 tablespoons
- ground cinnamon (for decoration)1 teaspoon
Instructions
- 1
Cook the chicken with chopped onions, parsley, cilantro, cinnamon, ginger, saffron, salt and pepper, and a cup of water. Simmer covered for 40 minutes until the chicken falls apart.
- 2
Remove the chicken, shred it, and set aside. Reduce the sauce until it thickens, then add beaten eggs while stirring to form a cream. Let it cool.
- 3
Toast the almonds in a dry pan, then roughly chop them. Mix with a little powdered sugar and cinnamon.
- 4
Butter a brick sheet, place it in a tart pan, then layer the others in a sun pattern. Alternate a layer of chicken, a layer of egg cream, and a layer of almonds. Cover with the remaining sheets, folding them towards the center.
- 5
Brush with melted butter and bake at 180°C (350°F) for 25 minutes, until the pastilla is golden and crispy.
- 6
Sprinkle with powdered sugar and cinnamon, and serve warm or at room temperature.
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