This weeks recipe...Chicken Pastilla !

MMM-!! Whenever I am in Marrakech, I long for some nice Pastilla. For those who are not familiar with Pastilla (Moroccan Pastery), go check out Pastilla.
Although it's quite sweet, Moroccans consider this as a formal dish, not a dessert.
The ingredients are mainly chicken (traditionally they use pigeons), sugar, almonds, cinamon, eggs wrapped up in a pie. The mixture of flavour is just gorgeous! I recommend you try when you've got time...Just the flavour bring you to an exotic world.

And here's the recipe...

☆Ingredients☆

4 boneless skinless chicken breasts

salt &pepper
1 bunch fresh parsley
ginger
6 eggs, 1 egg beaten
2 cups almonds, blanched, browned on the stove


12 phyllo pastry
1 cup sugar
cinnamon

1.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.


2.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.

3.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.

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


Happy cooking...
Bon appetit, Bismilla...