Chicken and Almond Pastilla

Chicken and Almond Pastilla

    

Ingredients 

For the chicken:

• 1 chicken weighing 1.75 kg, cut into four pieces and skin removed
• 2 kg finely chopped onions
• 1 bunch of chopped parsley
• Half a bunch of chopped cilantro
• 3 cinnamon sticks
• 10 saffron threads
• 2 teaspoons ginger
• 1 teaspoon black pepper
• 3 pinches of ras el hanout (optional)
• 1 teaspoon clarified butter
• 8 cl oil
• Salt
• 1 tablespoon honey
• 4 eggs

For the almonds:

• 650 g blanched almonds
• 100 g Honey (or to taste)
• 1 tablespoon ground cinnamon

For folding the pastilla:

• 400 g pastilla sheets
• 80 g butter
• Oil for cooking
• 1 egg yolk

For decoration:

• Almond
• Honey 

Method:

1. In a thick-bottomed pot, put the chopped onions, chicken, spices, clarified butter, oil, cilantro, and parsley. Cover the pot and cook everything on low heat so the onions release their natural water and the chicken absorbs it, stirring occasionally.
2. When the chicken is cooked, remove it from the broth, remove the bones, and cut the meat into pieces.
3. Add the honey to the onion broth and let it caramelize on low heat, stirring.
4. Once the onions are caramelized, remove the excess oil and set it aside for folding the pastilla.
5. Add the chicken pieces to the onion broth, then add the eggs. Cook the filling on low heat for 2 to 3 minutes, stirring gently.
6. Remove the mixture from the heat and let the filling cool slightly.
7. Fry or toast the blanched almonds in the oven until they are a nice golden color. Coarsely crush the almonds and mix them with the powdered sugar and cinnamon.
8. Mix the onion broth oil with the melted butter for brushing the pastilla sheets while folding.
9. Fold the pastilla or small pastillas according to the technique shown in the instructional video.
10. Cook the pastilla in a pan with hot oil or in a preheated oven at 180°C until it takes on a beautiful golden color.
11. Serve the pastilla hot, decorated with almonds and honey. Enjoy!😍