- 1 tablespoon olive oil
- 4-6 boneless chicken thighs (about 1 kg)
- 1 tablespoon butter
- 2 onions, finely shredded
- 1 tablespoon ginger
- 1/2 tablespoon cinnamon
- 1/2 tablespoon turmeric
- pinch of saffron
- 500 ml chicken stock
- 4 eggs, beaten
- 100 g cooked almonds, chopped
- 2 tablespoons finely shredded parsley
- sea salt and freshly ground black pepper
- 6 large slices of filo pastry
- 60 g butter, melted
- 1 tablespoon powdered sugar
- pinch of cinnamon
Moroccan style of pastilla
"One of the most famous Moroccan dishes is pastilla, also called Bastilla. The term pastilla is Spanish, derived from the term pasta. Additionally, to being served in all the Moroccan restaurants around the world, pastilla is the dish that's served at the most celebrations, including weddings, births, circumcisions, etc. Pastilla is one of the oldest dishes based on a sweet and savory combination. It's presented in the type of a pie, whose filling is enclosed in many layers of an extremely thin dough called warka or warqa (sheet of paper, in Arabic)"
Cooking time: 1 hour 30 minutes Serves: 4-6
Step 1: In a large pot melt the butter over medium heat. Add chicken with skin and bones, and browned all sides for a few minutes.
Step 2: Add the onions, parsley, cinnamon, ginger, turmeric, saffron, salt, and pepper. place water to overflow. Cover the pot and simmer for about one hour, or till the chicken is tender. take away the chicken from the stock and leave to cool down. Place the liquid back over the heat and reduce it by half. When the chicken is cool enough to handle, discard the skin and bones and shred the meat together with your fingers.
Step 3: In the pan heat 2 tablespoons olive oil and add crushed almonds to toast till golden. Then take away the pan and let it cool. Then mix the almonds, powdered sugar and cinnamon in a small bowl.
Step 4: Meanwhile, place the eggs in the bowls, season with salt and beat it. Then add to the preparation liquid and continue to cook over a low heat till you have got a combination that resembles loose scrambled eggs. Take away the pan from the heat and allow to cool down.
Step 5: Heat the oven to 180⁰C. To assemble the pie, you'll need a large ovenproof dish about 28 cm in diameter.
Step 6: To assemble the pastille take a sheet of filo pastry and brush it with melted butter. Drape it over the dish, ensuring it's gently pushed into the corners without any tearing. Repeat this step with another sheet of filo, but this time you must place it at a right angle to the first. Repeat with a further 2 sheets of filo, this time placing them on the diagonal.
Step 7: Spoon the almond mixture over the base, then add the chicken and egg mixture. Fold over the overhanging pieces of filo in reverse order – they should just about cover the filling. To fit the dish, you must cut take the remaining 2 pieces of filo. Brush them with butter, then cover the pie, tucking under any corners. Bake the pie in the oven for about 40 minutes till the pastry could be a crisp, golden brown. take away from the oven and allow to cool down. Commonly dusting with the icing sugar and cinnamon for the original Moroccan style of pastilla.