Ingredients
-
12 - 15
-
-
3
-
3
-
1
-
1
-
1/4
-
1 1/4
-
1
-
1
-
1/2
-
1/2
-
2
-
12
-
2
Directions
Savoury Moroccan Pie, In Morocco, this dish is known as Pastilla and is traditionally made with pigeon meat but chicken works equally well The flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination If you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it , This is identical to the recipe for Pastilla in Joan Nathan’s Jewish Holiday Cooking I mention that be3cause your instructions say to add parsley with the onions, but in the ingredients you never mention parsley I just used the amount specified in Joan Nathan’s recipe, 1 cup chopped fresh parsley, and it was very tasty I followed your/her instructions to reduce the sauce to 1 5 cups before adding the eggs, and I think I either didn’t have enough sauce or cooked it too dry, bec the pastilla was dryer this time than the times I have made it in the past Of well, still a 5 star recipe , In Morocco, this dish is known as Pastilla and is traditionally made with pigeon meat but chicken works equally well The flaky layers of pastry, tender meat and sugar-cinnamon topping make a delightful combination If you want to make this for a dinner party, just prepare it ahead of time, then freeze until a few hours before you need to serve it
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Steps
|
1
Done
|
About 2 Hours Before Starting, Remove the Phyllo from the Freezer but Keep Tightly Covered. |
|
2
Done
|
Salt and Pepper the Chicken. |
|
3
Done
|
Brown in Its Own Juices in a Heavy Skillet. |
|
4
Done
|
Remove to a Plate. |
|
5
Done
|
Add the Onions and Parsley to the Skillet. |
|
6
Done
|
Saut in 2 Tbsp Vegetable Oil or Margarine Until Golden, Stirring Frequently. |
|
7
Done
|
Return Chicken to the Skillet and Add Coriander, Turmeric, 1 Teaspoon Cinnamon, Ginger, Saffron in Water, Allspice, and 2 Cups Water or More If You Think It Is Needed. |
|
8
Done
|
Bring to a Slow Boil. |
|
9
Done
|
Cover and Simmer About 45 Minutes, or Until the Chicken Is Done. |
|
10
Done
|
Meanwhile, Saut the Almonds in 4 Tbsp Oil Until Brown. |
|
11
Done
|
Remove to Dry on Paper Towels. |
|
12
Done
|
When Cool and Dry, Chop Coarsely and Combine With the Sugar and the Remaining 1/4 Teaspoon Cinnamon. |
|
13
Done
|
If You Are Going to Cook the Pastilla Immediately, Preheat Oven to 375f. |
|
14
Done
|
When Chicken Is Done, Remove from Pot and Let Cool. |
|
15
Done
|
If You Wish, Skim Off Some of the Fat from the Sauce and Leave Sauce Over Small Flame to Reduce the Stock to About 1 1/2 Cups. |
