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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.
complex16 ingredients18 preparation steps
Ingredients
- phyllo dough
- salt and pepper
- chicken pieces
- onions
- vegetable oil
- fresh coriander
- turmeric
- cinnamon
- ground ginger
- saffron
- water
- allspice
- blanched almonds
- sugar
- eggs
- icing sugar
Preparation
- 1about 2 hours before starting , remove the phyllo from the freezer but keep tightly covered
- 2salt and pepper the chicken
- 3brown in its own juices in a heavy skillet
- 4remove to a plate
- 5add the onions and parsley to the skillet
- 6saut in 2 tbsp vegetable oil or margarine until golden , stirring frequently
- 7return 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
- 8bring to a slow boil
- 9cover and simmer about 45 minutes , or until the chicken is done
- 10meanwhile , saut the almonds in 4 tbsp oil until brown
- 11remove to dry on paper towels
- 12when cool and dry , chop coarsely and combine with the sugar and the remaining 1 / 4 teaspoon cinnamon
- 13if you are going to cook the pastilla immediately , preheat oven to 375f
- 14when chicken is done , remove from pot and let cool
- 15if 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
- 16when the chicken is cool , debone it and , using your fingers , break it into small chunks , about 1 / 4 inch each
- 17place on a plate
- 18when the sauce is reduced , slowly add the beaten eggs and stir for a minute or two until eggs become custard like