Moroccan pastilla with chicken

Moroccan pastilla with chicken          

Moroccan pastilla with chicken is one of the best popular dishes, and its cost is low compared to its taste. This meal is very popular in weddings and family occasions
In this article we will see how to prepare and all the stages necessary to obtain a good Moroccan pastilla

:  Ingredients we need to prepare pastilla
  • A two-kilogram chicken
  • Three large onions, chopped
  • Ten eggs
  • Half a kilogram of peeled almonds
  • Fifty grams of chopped parsley
  • Two tablespoons of honey
  • Two tablespoons of rose water
  • One hundred and fifty grams of butter
  • Ten centilliters of table oil and olive oil
  • One hundred grams of glaze sugar
  • A teaspoon of black pepper
  • a small spoon of salt
  • Teaspoon of ginger
  • Half a teaspoon of turmeric
  • A little natural saffron
  • little of Cinnamon sticks
  • one tablespoon of cinnamon for garnish
  • Two hundred and fifty grams of pastilla paper
  • A quarter of a liter of water

:   How to prepare

We take a pot and put in it salt, black pepper, ginger, saffron, turmeric and about a tablespoon of parsley and keep the rest and add a little water and mix all the elements and then we put chicken in the mixture and leave it for half an hour until it is absorbed

After that we take a pot and put it on the fire and then put the mixture of oil in the pot, add a spoonful of butter and keep the rest for use in wiping the pastilla leaves, then add the chopped onions and then add the chicken and also add the mixture in which the chicken was

And add cinnamon sticks to it and let it fry on all sides for ten minutes, then add the remaining amount of water on the broth and close the pot for forty minutes

During this time, we roast the almonds after we put it in the water for ten minutes, then we remove the peel and after that we put it in a frying pan and put it in the oven at a temperature of one hundred and fifty degrees until it be reddish

When the almond becomes golden in color, take it out of the oven and set it aside until it cools, then put it in the electric mixer while keeping some units for garnishing and adding glaze sugar to it and then grind the ingredients together until the almond becomes a rough powder

  Then we take the mixture and put it in a pot and add a little cinnamon and two tablespoons of rose water and mix the mixture by hand until it becomes homogeneous. You can add one or two spoons of rose water

After forty minutes have passed since the chicken is cooked, put it in a plate until it cools, in order to remove the bone and skin from the chicken so that the chicken meat remains alone

As for the remaining broth, add the remaining parsley and leave it for five minutes until concentrated. Then we remove cinnamon sticks and gradually add eggs one after the other with stirring. We keep two eggs to paste the pastel leaves. In the end, mix for five minutes until the water dries and empties it in a container to cool

Finally we prepare the pastilla, take a round oven plate and wipe it with the butter, then put the pastilla leaves in succession and wipe each one separately with the butter, about five sheets of pastilla paper

After the bottom of the oven plate becomes covered with pastilla leaves, we begin to pour the filling and it is better for all fillings to be cold and we start to stuff the broth with eggs and in the second layer we put the crushed chicken and in the last place we put the reddish almond filling and we keep about a hundred grams for decoration

Then we start to close the pastilla paper from the top about three sheets and wipe it with yellow eggs to stick to it then we put it in the oven at a temperature of one hundred and eighty degrees for half an hour

After removing the pastilla from the oven, we decorate it by wiping it with honey from the top and sprinkling it with the remaining almonds and a pinch of cinnamon powder or glaze sugar  as desired

have a good meal

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