Recipe

Moroccan Chicken Pastilla Recipe

	Rodeogirl73 / All my dishes 2 years, 5 months ago A recipe from a good friend of mine taught me also who's from Morocco. When I first tasted it, it was soo delicious and I wanted more. It's a long process, but it's worth it! Prep:45m Cook:125m Servings:4	Rodeogirl73
	excellent flavorful

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Ingredients

4 boneless skinless chicken breasts

salt, pepper

1 bunch fresh parsley, sprigs

ginger

6 eggs, 1 egg beaten

2 cups almonds, blanched, browned on the stove

12 phyllo pastry

1 cup sugar

cinnamon

Directions

In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.

In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.

In a 9x12 inch baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo.

Brush the top of the last sheets of philo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.

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Comments

ttaaccoo 9 months, 1 week ago said:
Sounds incredibly delicious! the crunch of the phyllo and all the other ingred. Is it sweet (1 cup sugar)?
Do you score the phyllo before baking, so it is easier to remove it after baking?

thanks for sharing.

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