Chicken and Almond Pastilla
⏳ Time
1 hour 20 minutes
🥕 Ingredients
15
🍽️ Servings
10
Description
Chicken and Almond Pastilla
Ingredients
- Poultry - 52.9 oz
- Butter - 7.1 oz
- Cilantro - 1 bunch
- Onion - 4 pieces
- Grated Ginger Root - 1 teaspoon
- Farm fresh eggs - 6 pieces
- Saffron - a pinch
- Vegetable Oil - 1 cup
- Ground Cinnamon - 3 teaspoons
- Salt - to taste
- Powdered Sugar - 1½ cups
- Ground Black Pepper - to taste
- Peeled chestnuts - 8.8 oz
- Orange Blossom Water - 1 teaspoon
- Phyllo Dough - 1 piece
Step by Step guide
Step 1
Cut the chicken into pieces, remove the skin and excess fat, and place it in a pot with melted butter.
Step 2
Add chopped onion, cilantro, saffron, 2 teaspoons of cinnamon, ginger, salt, pepper, and 1 cup of powdered sugar. Pour in 1 cup of water and simmer covered for about 20 minutes over medium heat until the chicken is cooked.
Step 3
Remove the chicken pieces, let them cool, separate the meat from the bones and cartilage, and shred it by hand, leaving large strands.
Step 4
Reduce the remaining sauce in the pot, stirring occasionally, until it becomes a liquid paste. Without removing from heat, crack in 6 eggs one by one, mixing the mixture after adding each egg. Strain the resulting mixture through a sieve to drain excess liquid.
Step 5
Toast the almonds in a pan with half of the vegetable oil, then blend them until they are about the size of buckwheat. Drizzle the chicken filling with one tablespoon of vegetable oil after toasting the almonds. Mix the almonds with powdered sugar, cinnamon, and orange blossom water.
Step 6
In muffin tins, place a folded sheet of phyllo dough, brush the top with vegetable oil, and layer tightly with: chicken filling, egg filling, and almond filling. It is important that the filling is not hot, as this can cause the dough sheets to tear. Cover with the edges of the dough, brushing them with vegetable oil beforehand.
Step 7
Preheat the oven to 356°F (350 degrees Fahrenheit) and bake until the layers of dough are golden and crispy.
Step 8
Before serving, dust with powdered sugar through a sieve. The pastilla can be enjoyed both hot and cold.
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