Chicken Pastilla

Last Recipes

Chicken Pastilla

Chicken Pastilla

Chicken Pastilla
Chicken Pastilla

Number of persons

12 sheets of brick pastry

1 chicken of 2 kg cut into pieces

4 eggs

125 g slivered almonds

2 onions

5 sprigs of coriander

1 teaspoon of honey

50 g butter


2 teaspoons of cinnamon

1 teaspoon of Ras el Hanout

Icing Sugar



Total Time: 1h40
Preparation time: 40 min
Cooking time: 1 h
In a frying pan, brown the slivered almonds in 1 teaspoon of oil. Drain them.
In a casserole, brown the chicken pieces in 20 g of butter and 1 tablespoon of oil. Add the peeled and chopped onions, coriander, honey, 1 teaspoon of cinnamon and ras el hanout. Season with salt and pepper. Pour 20 cl of water, cover and simmer for 1 hour.
Bone the chicken pieces and remove the skin. Cut the flesh into pieces. Reserve them.
Remove the coriander and reduce the cooking juices by half. Reduce the heat to low.
Beat the eggs into an omelette and season with salt and pepper. Pour them into the casserole and scramble them while stirring vigorously with a fork.
Preheat the oven to Th 6 (180°C).
Butter a baking tin. Place a sheet of brick pastry at the bottom and then 5 around it, overflowing by half. Finish with another in the middle on the 5 sheets.
Spread the almonds in an even layer. Place the pieces of chicken, coat with scrambled eggs.
Fold the edges of the sheets of brick pastry inwards. Cover with the last 6 sheets and tuck the edges into the mould.
Brush the surface with 30 g of melted butter. Sprinkle with 1 teaspoon of cinnamon and icing sugar.
Bake for about 20 minutes (until the brick pastry is golden and crispy).

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