9 ounces butter
1 1/2 kilograms chicken thighs (1 1/2 kl.)
2 onions (chopped)
3 cloves garlic (chopped)
1 tablespoon cinnamon (+ extra for garnish)
1/2 tablespoons ground ginger
1 tablespoon ground cumin
1 teaspoon cayenne pepper
1 teaspoon ground turmeric
1 pinch saffron
2 tablespoons hot water
1 tablespoon lemon juice
1 bunch coriander (chopped)
1 bunch parsley (chopped)
100 grams toasted almonds (finely chopped)
30 grams powdered sugar
1 packet phyllo pastry (ready-made)
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1Melt half the butter in a deep, heavy pan.
2Brown the meat on both sides and add the onions. Cook until soft.
3Add the garlic, cinnamon, ginger, cumin, cayenne pepper, turmeric, and saffron in water.
4Pour in enough water to cover the chicken, season to taste, cover and cook on low for 1 hour or until the meat is tender and comes away from the bone.
5Once cooked, remove the chicken from the pan, de-bone and remove skin by hand. Set aside.
6Add the lemon juice, coriander, and parsley to the meat juices leftover in the pan. Cook until thickened.
7Add the chicken. Allow the liquid to evaporate to leave just enough to moisten the filling.
8Combine the almonds, sugar, and cinnamon. Set aside.
9Melt the remaining butter and grease a round baking tin, 23 centimeters in diameter.
10Place the phyllo pastry sheets on a damp tea towel and cover them with another damp towel to avoid drying out during the preparation process.
11Preheat the oven to 180C.
12Brush a sheet of pastry with oil and line the base of the pan, allowing about half the sheet to cover the sides and overlap.
13Repeat this operation with 5 or 6 more pastry sheets, ensuring they overlap and leave no gaps.
14Spread the chicken filling over the pastry sheets and cover with 3 more sheets. Brush with olive oil, and spread the almond mixture over the pastry.
15Fold over the pastry sheets into the center and brush with oil.
16To decorate the pastilla, brush 4 or 5 pastry sheets with oil, and cut into quarters.
17Pinch the pastry into rosettes and arrange on the top of the pastilla.
18Bake for 15–20 minutes, or until golden.
19Sprinkle with icing sugar.
PER SERVING *
|Calories1490Calories from Fat1100|
|% DAILY VALUE*|
|Calories from Fat1100|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Shawna H. 31 May 2015
Moroccan spices can be bought in a single container that already has them blended together, so you don't have to buy so many individual spice containers. Chicken breast or turkey meat can be used instead of dark meat. It tastes great served with chickpeas in a tomato sauce.