1 tablespoon olive oil
4-6 boneless chicken thighs (about 1 kg)
1 tablespoon butter
2 onions, finely chopped
1 tablespoon ginger
1/2 tablespoon cinnamon
1/2 tablespoon turmeric
pinch of saffron
500 ml chicken stock
4 eggs, beaten
100 g toasted almonds, chopped
2 tablespoons finely chopped parsley
sea salt and freshly ground black pepper
6 large slices of filo pastry
60 g butter, melted
1 tablespoon icing sugar
pinch of cinnamon
Moroccan style of pastilla
"Pastilla, also called bastilla, bestilla, bstella, bastilla or bstilla is one of the most famous Moroccan dishes. The term pastilla is Spanish, derived from the term pasta. In addition to being served in all the Moroccan restaurants around the world, pastilla is the dish that is served at most celebrations, including weddings, births, circumcisions, etc. Pastilla is one of the oldest dishes based on a sweet and savory combination. It is presented in the form of a pie, whose filling is enclosed in several 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. Put water to overflow. Cover the pot and simmer for about one hour, or until the chicken is tender. Remove the chicken from the stock and leave to cool. Put 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 with your fingers.
Step 3: In the pan heat 2 tablespoons olive oil and add crushed almonds to toast until golden. Then remove the pan and let it cool. Then combine the almonds, icing 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 cooking liquid and continue to cook over a low heat until you have a mixture that resembles loose scrambled eggs. Remove the pan from the heat and allow to cool.
Step 5: Preheat the oven to 180⁰C. to assemble the pie, you will heed 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, making sure it is gently pushed into the corners without any tearing. Repeat with another sheet of filo, this time placing 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. Take the remaining 2 pieces of filo and cut them to fit the dish. Brush them with butter, then cover the pie, tucking under any corners. Bake the pie in the oven for about 40 minutes until the pastry is a crisp, golden brown. Remove from the oven and allow to cool. For moroccan style of pastilla commonly dusting with the icing sugar and cinnamon.