Chicken pastilla is a type of dough that can be stuffed with meat, vegetables or chicken. This delicious dish usually looks like a cake and tastes salty and sweet. This dish is made in Morocco with pigeon meat, cinnamon and almonds in sweet dough.
- Boneless chicken: 200 g
- Filo dough or round lavash burk or triangular lavash burk: 3 sheets
- Onions: 1 pc
- Garlic: 1 to 2 cloves
- Salt: As needed
- Ginger powder: 1 teaspoon
- Turmeric: 2 teaspoons
- Chopped parsley and coriander: 2 tbsp
- Cinnamon powder: 1 teaspoon
- Butter: 25 g
- Brewed saffron: 2 tablespoons sauce
- Olive oil: a few tablespoons
- Eggs: 2 pcs
- Almond paste (ground almonds): 40 g
- Rose or spring orange juice: 1 tablespoon
- Arabic gum: 1 teaspoon
- Chopped green and black olives: 10 pcs
- Mixed spices: 1 tsp
- Sugar: 1 tablespoon
First, chop the chicken and put it in a pan. Then add the chopped onion, garlic, parsley and coriander to the chicken and fry with olive oil and spices.
Let the ingredients cook over a gentle heat. If necessary, add a little water to cook completely. Then let the ingredients cool.
Take the water and sauce inside the chicken and heat it with a little butter and beat two eggs inside it and stir to cook.
To make almond paste, pour some almonds into boiling water and then empty and peel.
Then pour a little oil into the pan and fry the almonds for 5 minutes. Then let cool.
Pour the almonds into a blender and mix with powdered sugar.
Add the mixed spices and orange spring sweat and gum arabic.
Grease the filo or burqa sheets with a silicone brush.
In this way, they become shiny and transparent and are no longer torn.
Grease the oven tray or chiffon mold of the cake or mold of your choice.
Spread one to two layers of dough and then put one layer of almond paste and one layer of egg mixture and one layer of seasoned chicken inside.
Put a layer of dough and pour the layered ingredients again.
If you wish, you can also add chopped olives.
Then cover all the ingredients with dough.
Preheat the oven to 200 ° C and place the pastilla in the oven for about 25 to 30 minutes until golden brown.
Then put the pastilla in the desired dish and serve hot with some sugar and cinnamon.