The Moroccan chicken pastela is an exquisite and traditional fusion of flavors. With layers of crispy phyllo pastry, filling of spiced chicken and almonds, and a touch of powdered sugar and cinnamon, this recipe is a feast for the senses. It’s a labor-intensive preparation but well worth every minute spent in your kitchen. Enjoy it.
To prepare this tasty dish, it’s important to start by washing and chopping the chicken, removing the skin.
Next, season with salt and sauté with garlic and onion until softened.
Then, add spices, chopped parsley and cilantro, cooking on low heat with chicken broth.
On the other hand, grind almonds with cinnamon and sugar, beat the eggs, and incorporate them into the thick chicken stew to assemble the pastela in layers of phyllo dough interleaved with the filling.
When baking and serving, it’s recommended to dust with powdered sugar and cinnamon, offering an exquisite touch to those who enjoy it.
Moroccan Chicken Pastela
Ingredients
1 Chicken
1 liter of Chicken broth
10 Phyllo pastry sheets
2 Chopped medium onions
2 Chopped garlic cloves
100 grams of Chopped parsley
100 grams of Chopped cilantro
1 cup of Olive oil
70 grams of Toasted almonds
2 tablespoons of Cinnamon
3 tablespoons of Ras el hanout spice
3 Eggs
4 tablespoons of Sugar
2 tablespoons of Melted butter
1 pinch of Salt
Preparation
Step 1 : To prepare this exquisite dish, it is recommended to start by washing the chicken and chopping it into pieces, removing the skin.
Step 2 : Then, place the pieces in a bowl and season with salt to taste.
Step 3 : In a pot with hot olive oil, sauté the garlic and chopped onions until tender.
Step 4 : Next, add the chicken to the pot, along with ras el hanout spices, chopped parsley and cilantro, mixing everything well.
Step 5 : Then, add the chicken broth, cover the pot, and let it cook on low heat for about an hour.
Step 6 : Meanwhile, grind the toasted almonds with cinnamon and sugar.
Step 7 : In a separate bowl, beat the eggs.
Step 8 : After cooking, remove the chicken with the stew and keep only the broth in the pot.
Step 9 : To this broth, add the mixture of ground almonds, cinnamon, sugar, and the beaten eggs.
Step 10 : Cook on low heat until thickened.
Step 11 : Once the mixture has gained the right consistency, reintroduce the chicken with the stew and mix well to create the pastela filling.
Step 12 : To assemble the pastela, it is suggested to place sheets of phyllo dough in a mold, previously brushed with melted butter, interleaving 4 to 5 sheets and making sure the edges do not overlap.
Step 13 : Then, add the chicken filling, spread it evenly, and cover with the edges of the overlapping phyllo sheets.
Step 14 : Next, add more sheets of phyllo dough, brushed with melted butter, covering the filling and sealing it to form the pie.
Step 15 : Bake the pastela for 20 to 30 minutes at 200°C.
Step 16 : Once ready, serve hot and sprinkle with powdered sugar and cinnamon for a delicious finishing touch.
Step 17 : Enjoy this delicious recipe!
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