When we talk about pastilla simply means chicken pastilla, the traditional, normally prepared with pigeons that we replace for the standard cost of chicken. an emblematic dish of Moroccan gastronomy! Personally, I rarely prepare it, because it is basically a festive dish. And then at home, my husband does not like it very much, he is not a fan of sweet and savory. As for me, the cinnamon perfume and the slightly sweet taste of this Moroccan pie do not leave me indifferent.
The pastilla is a dish that is prepared in several stages, requires a relatively long time to make but it remains without great difficulty. All it takes is a little organization by preparing the garnish for example the day before, and scrupulously following the method of preparation in order to make a pastilla in the rules of the art. Your guests will be impressed and delighted to discover and rediscover the riches and flavors of the Orient with this magnificent dish.
To make the pastilla, an ingredient that serves as a container is fundamental: the brik leaf. A kind of dainty pancake made from durum wheat flour, water, and salt which has the distinction of being very thin and very crisp when cooked. Speaking of block sheets, I have in mind the image of all these craftsman merchants who manufacture these brik sheets called "warka" who simply want to write sheets, with surprising speed and efficiency! Vehicle in Morocco unlike here we consume the craft brik sheet, which is much better than the industrial one sold in France, whether in terms of taste or surface, it is used in addition to a fine and in addition to soft effortless a manipulate. This said, personally I use the block sheets of the brand Samia which are easily found in trade and which give a good crisp when cooked.
Before using your leaves, brush them with melted butter to soften them and be able to handle them. After cooking you will get very crisp leaves.
Ingredients.
For the chicken:
1 chicken 1.5 kg
150 g butter
1 bunch of parsley
4 large onions, cut into strips
a few saffron pistils
1 cinnamon stick
4 c. sugar
6 eggs
salt pepper
1/2 teaspoon ginger
1 C. tsp turmeric
For the almond stuffing:
250g almonds (I used the brand Samia)
2 to 3 tsp. icing sugar
1 tsp. 1 tsp cinnamon
1 tsp. orange blossom water (optional)
To decorate :
8 sheets of brick Samia
Melted butter to butter the leaves
1 egg yolk to soften the leaves
Icing sugar
Cinnamon powder
Chicken preparation:
Cut the chicken into pieces, put it in a pot, include the flavors (ginger, pepper, turmeric, saffron, and salt), include a little water, and cook for 5 minutes while blending so the chicken splashes well flavors. Include the cut onion, the margarine, a lot of finely slashed parsley. Blend in with a wooden spoon and spread to cook until the chicken gets delicate (20mn).
When cooked, expel the chicken from the sauce, de-bon it and disintegrate it.
Arrangement of the egg filling:
Return the sauce to the warmth to decrease until the water vanishes totally, mixing continually, add the sugar and cinnamon to caramelize the onions.
Beat the eggs in an omelet at that point add them to the caramelized onions, blending overwhelmingly. The sauce accordingly assumes the surface of thick cream or fried eggs. All hints of water ought to be permitted to vanish.
Almond planning:
Fry the stripped almonds in oil to brown them (you can barbecue them in the broiler). pound them in a food processor with cinnamon, icing sugar and orange bloom.
Preheat the stove to 180/190 ° C. Spread a round dish, (for example, a pie dish).
Butter the dish.
At the base of the dish, place 4 sheets of the block (which you will have covered with softened margarine in advance) covered, leaving about a portion of the leaves flooding outside the dish (see photograph). you can likewise include a sheet in every case all around covered with the spread in the inside to combine the base of the pastilla. Note: the buttered side of the leaves ought to consistently be looking up.
Spot a layer of eggs on the leaves, circulating uniformly to cover the whole surface, spread with a sheet of the block, including the disintegrated chicken similarly (all the enhancement must be chilly, in any case, the leaves will tear), spread with a sheet of a block. Mastermind the squashed almonds on top.
Overlap internal the edge of the leaves which floods, taking it back to the middle by squeezing gently with the goal that they coordinate the layer of almonds (you can utilize a little egg yolk to weld the leaves) all around buttered leaves to close the pastilla, and fold the edges towards within the shape. Tip: daintily brush the edges of the last egg sheet with the goal that it follows well as it ought to and doesn't strip off when cooked.
Brush with the remainder of the softened margarine. Prepare 30 minutes until brilliant earthy colored.
Spot the pastilla on a serving platter. Sprinkle with icing sugar and cinnamon and serve.
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