Chicken Pastilla

[Amina-DZ]

INGREDIENTS:

* 1/4 glass olive oil

* 1 onion, finely chopped

* 2 to 3 pieces of chicken (1/2 chicken or 1 chicken breast or 2 chicken legs)

* Salt

* Black pepper

* Ginger

* 1 bouquet coriander

* Jamaican pepper (kebaba)

* 1/2 glass water

* 1/4 glass olive oil

* 1 onion, finely chopped

* 250g mince meat

* 4 cloves of garlic, crushed

* Parsley, chopped

* Salt

* Black pepper

* Cinnamon

* 1/2 glass water

* 2 eggs

* 50g butter


REPARATION:


Make the stuffing by:

[1]

Lightly frying the chopped onion in olive oil, add chicken pieces, salt, pepper, and chopped coriander. Add ginger powder, kebaba and water (pour over just enough to cover the chicken pieces). Bring to the boil, turn down to a slow simmer, cover and leave to cook for about 30 minutes.





When chicken is cooked, remove from the pan and leave to cool. Keep the poaching liquid on the side. Remove the skin from the chicken and, with your fingers, shred the flesh, discarding all the bones. Preheat the oven to 180̊C/gas mark 4.





[2]

Gently fry the chopped onion in olive oil, add mince meat, garlic, parsley, salt, pepper, cinnamon, and water. Cook until the water has been absorbed.





[3]

Cook the eggs as an omelette or cook in chicken sauce by first reducing the poaching liquid to about 100 ml by fast-boiling. Then take the broth off the heat. Beat the eggs until they are frothy. Stir the beaten eggs into the broth. Return the pan to the lowest possible heat and stir constantly for 5 minutes, until the mixture thickens sufficiently to coat the back of a wooden spoon. Check the seasoning.





Melt the remaining butter over a low heat. Choose a shallow, non-stick, round pie tin and grease lightly. Lay a sheet of filo across it, letting the edges hang over, and brush lightly with melted butter. Lay another sheet at a 60 degrees angle and again brush the surface with butter. Repeat with another 4 sheets of filo, until the surface of the pie dish is completely covered and you have completed the circle.





Scatter the shredded chicken over the pastry and top the mince mixture then the egg sauce. Fold two layers of filo in half and place in the preheated oven for 1 minute, to crisp up. Place these over the egg sauce.





Fold in the overlapping edges of filo, brushing the surface lightly with butter. Now lay two sheets of filo over the surface and gently tuck them in under the base, cutting off any excess. Brush the surface with melted butter and pour any remaining butter around the edges of the tin.





Bake in the preheated oven for 30 minutes, then carefully invert the pie onto a baking sheet. Bake upside down for a further 20 minutes. Return to top-side up. Bake for a further 10 minutes, until the top is crispy golden and serve absolutely piping hot.





You can either cook in a frying pan on low heat, while adding melted butter drop by drop as it cooks or bake in the oven.

[HOUDA-K]

Sabah el kheire Khti ~ Amina ~

Mince meat & chicken in bastilla ?

Is that right, or does it mean either or ?

I like it with Louz & chicken & icing sugar sprinkled on the top.

[_Alice_]

oh yes i love it very much, i can't wait to eat a pastilla again, with fish it's so nice as well
ten days to wait for that!!!! so great

[Amina-DZ]

Originally posted by HOUDA-K
Sabah el kheire Khti ~ Amina ~

Mince meat & chicken in bastilla ?

Is that right, or does it mean either or ?

I like it with Louz & chicken & icing sugar sprinkled on the top.

Sabah ennour khti,

Sweet pastilla is typically Moroccan, it's actually not to my taste althoug I try it in Moroccan restaurants sometimes. But to answer your question, in Algeria, we use both shredded chicken and mince meat, no almonds or icing sugar

[Amina-DZ]

Originally posted by _Alice_
oh yes i love it very much, i can't wait to eat a pastilla again, with fish it's so nice as well
ten days to wait for that!!!! so great

Waiting 10 days for a pastilla! wow

[HOUDA-K]

I’ve never tried both meat & chicken in one dish.

I’ve not come across a descent Moroccan restaurant in London, besides bastilla is suppose to be stuffed with pigeons.

Why 10 days Alice ?

[Sophiax]

I've only ever had Pastilla with Pigeon or chicken. Never mince meat.

I love it, had loads in le bled