Chicken pastilla (Moroccan pie with brick leaves) Ingredients: oil - 2 onions - 5 sprigs of - coriander - 1 teaspoon of - Ras el Hanout - 1 teaspoon of - honey - salt - 50 g of - butter - pepper - 12 sheets of - brick - 1 chicken - of 2 kg cut into pieces 4 eggs - 125 g of - flaked almonds - 2 teaspoons coffee with cinnamon and icing sugar.
Utensils：
- 1 brush- €6.72 1 Set 3 pans- best pans 1 casserole dish- 1 oven- ovens 1 fork- 1 1 springform mold- Top 6 molds 1 balanthis kitchen-scales
Total time: 1h40 Preparation: 40 min Rest:- Cooking: 1h
Phase 1
In a pan, brown the flaked almonds in 1 teaspoon of oil. Drain them.
Phase 2
In a casserole dish, brown the chicken pieces in 20 g of butter and 1 tablespoon of oil. Add the peeled and chopped onions, coriander, honey, 1 teaspoon of cinnamon and ras el hanout. Salt and pepper. Pour 20 cl of water, cover and simmer for 1 hour.
Phase 3
Bone the chicken pieces and remove the skin. Cut the flesh into pieces. Reserve them.
Phase 4
Remove the coriander and reduce the cooking juices by half. Reduce the heat as much as possible.
Phase 5
Beat the eggs into an omelette, salt and pepper them. Pour them into the casserole and scramble them, mixing vigorously with a fork.
Phase 6
Preheat your oven Th 6 (180°C).
Phase 7
Butter a springform pan. Place a sheet of brick at the bottom then 5 around it, overflowing by half. Finish with another in the middle on the 5 leaves.
Phase 8
Spread the almonds in an even layer. Place the chicken pieces, top with scrambled eggs.
Phase 9
Fold the edges of the pastry sheets inwards. Cover with the last 6 leaves and tuck the edges into the mold.
Phase 10
Brush the surface with 30 g of melted butter. Sprinkle with 1 teaspoon of cinnamon and icing sugar.
Phase 11
Bake for around 20 minutes (until the pastry sheets are golden and crispy).
Phase 12
Serve.
Utensils：
- 1 brush- €6.72 1 Set 3 pans- best pans 1 casserole dish- 1 oven- ovens 1 fork- 1 1 springform mold- Top 6 molds 1 balanthis kitchen-scales
Total time: 1h40 Preparation: 40 min Rest:- Cooking: 1h
Phase 1
In a pan, brown the flaked almonds in 1 teaspoon of oil. Drain them.
Phase 2
In a casserole dish, brown the chicken pieces in 20 g of butter and 1 tablespoon of oil. Add the peeled and chopped onions, coriander, honey, 1 teaspoon of cinnamon and ras el hanout. Salt and pepper. Pour 20 cl of water, cover and simmer for 1 hour.
Phase 3
Bone the chicken pieces and remove the skin. Cut the flesh into pieces. Reserve them.
Phase 4
Remove the coriander and reduce the cooking juices by half. Reduce the heat as much as possible.
Phase 5
Beat the eggs into an omelette, salt and pepper them. Pour them into the casserole and scramble them, mixing vigorously with a fork.
Phase 6
Preheat your oven Th 6 (180°C).
Phase 7
Butter a springform pan. Place a sheet of brick at the bottom then 5 around it, overflowing by half. Finish with another in the middle on the 5 leaves.
Phase 8
Spread the almonds in an even layer. Place the chicken pieces, top with scrambled eggs.
Phase 9
Fold the edges of the pastry sheets inwards. Cover with the last 6 leaves and tuck the edges into the mold.
Phase 10
Brush the surface with 30 g of melted butter. Sprinkle with 1 teaspoon of cinnamon and icing sugar.
Phase 11
Bake for around 20 minutes (until the pastry sheets are golden and crispy).
Phase 12
Serve.