Chicken Pastilla

Name: Chicken Pastilla
Total time: 1 h 40 min
Yield: 6
Ingredients: 100 g almonds, flaked; 1 tbsp baharat; black pepper; 140 g butter, melted; 500 ml chicken broth; 800 g chicken thighs, skinless, boned; 2 pieces cinnamon sticks; 1 tsp feines Meersalz; 270 g filo pastry; 4 pieces garlic cloves, crushed; 2 tsp lemon juice; 20 g parsley, coarsely chopped; powdered sugar, sifted; 2 pieces red onions, thinly sliced into rings; 100 ml water

Original title: Hähnchen-Pastilla

Main course Pie or tart Meat dish Gathering Baking Roasting Oven

Added by Laenan

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Total time: 1h 40m

Moroccan-inspired chicken pastilla made with phyllo pastry, tender meat, baharat, almonds, and powdered sugar for 6 people.

This recipe is shown in a translation. Original language: Deutsch.

Ingredients

Portions

almonds, flaked 16.67 g
baharat 0.17 tbsp
black pepper
butter, melted 23.33 g
chicken broth 83.33 ml
chicken thighs, skinless, boned 133.33 g
cinnamon sticks 0.33 piece
feines Meersalz 0.17 tsp
filo pastry 45 g
garlic cloves, crushed 0.67 piece
lemon juice 0.33 tsp
parsley, coarsely chopped 3.33 g
powdered sugar, sifted
red onions, thinly sliced into rings 0.33 piece
water 16.67 ml

preheat

Fan oven

220°C

mix

In a round roasting pan or cast-iron pot (Ø 26 cm), mix 50 g butter with chicken, onions, garlic, Baharat, cinnamon sticks, 1 tsp salt, and plenty of pepper; stir through once more

bake

Bake in the oven until everything is browned, stirring once in between

35 min

bake

Pour in broth and 100 ml water, continue braising until the liquid is slightly reduced and the meat is tender

25 min

stir in

Remove from the oven, discard cinnamon, shred meat, stir in lemon juice and parsley, and mix the meat back into the roasting pan

reduce heat

Reduce oven temperature to 180 °C (fan)

180°C

form

Brush a sheet of pastry with butter, sprinkle with 1 1/2 tbsp almonds and 1 heaping tsp powdered sugar, twist the edges together over the almonds and sugar into a pouch, and place onto the meat; repeat with all pastry sheets, then drizzle with remaining butter

bake

Bake in the oven until golden brown and crispy on top

20 min

dust

Dust with the remaining sugar and serve

chicken broth

83.33 ml

lemon juice

0.33 tsp

parsley, coarsely chopped

3.33 g

powdered sugar, sifted

water

16.67 ml

preheated oven 220 °C

seared meat

baked meat

shredded meat

finished filling

oven at 180 °C

shaped pastilla

baked pastilla

chicken pastilla

butter, melted

8.33 g

chicken thighs, skinless, boned

133.33 g

red onions, thinly sliced into rings

0.33 piece

garlic cloves, crushed

0.67 piece

baharat

0.17 tbsp

cinnamon sticks

0.33 piece

feines Meersalz

0.17 tsp

black pepper

filo pastry

45 g

butter, melted

15 g

almonds, flaked

16.67 g

powdered sugar, sifted

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