Moroccan Pastilla with chicken and almonds

Ingredients :



For the chicken:

1Chicken of 1.5 kg

200g butter

1Bunch of parsley

4Onions peeled (and chopped)

1 Tsp of ginger powder

1Dose of saffron


1 glass of oil

2 tsp. cinnamon powder

1 teaspoon of powdered sugar



2 tablespoons powdered sugar for decoration

For the almond filling :

250g blanched almonds

2 tablespoons of powdered sugar

1 teaspoon of cinnamon

1 teaspoon orange blossom water

Preparation steps

Cut the chicken into pieces, put it in a pot with a little butter, add the chopped onions, the finely chopped parsley, the saffron, the cinnamon, the salt, the pepper and half the sugar. Sprinkle with a glass of water and cook for 20 minutes.

Once cooked, remove the chicken from the sauce, bone it and crumble it.

Return the sauce to the heat to reduce until all the water has evaporated, stirring constantly. Add eggs one at a time, stirring vigorously after each egg. The sauce will take on a thick creamy texture.

Brown the almonds in the oven. Crush them in a food processor with the cinnamon, powdered sugar and orange flower water.

Preheat the oven to 180/190°C. Butter a round dish (pie dish for example). In the bottom of the dish, place three or four sheets of brick pastry (previously coated with melted butter) in an overlapping manner, leaving about half of the sheets outside the dish. Add one or two sheets still well coated with butter in the center to consolidate the bottom of the pastilla. Note: the buttered side of the leaves should always be facing up.

Place a layer of crumbled chicken on top of the sheets, spreading evenly to cover the entire surface. Add the egg sauce (all toppings must be cold or the leaves will tear).

Cover the whole with a sheet of brick pastry previously buttered and browned in the oven. Arrange the crushed almonds on top.

Fold in the overhanging sheets, pressing lightly so that they fit the layer of almonds. Cover with three well-buttered sheets to close the pastilla. A little tip: I brush the last sheet with an egg white so that it doesn't fall off during cooking.

Brush with the remaining melted butter and bake for about 30 minutes.