INGREDIENTS (6 PEOPLE)
Prank call :
1 chicken
1 kg of onion
500 g of kernels
Parsley
Coriander
Ras hanout
6 tablespoons cinnamon c
Saffron
2 tbsp orange flower water
Salt pepper
4 tbsp olive oil
150g of butter
2 tbsp caster sugar
2 tbsp icing sugar (decoration)
Pinion
Vegetable oil for frying
pastilla:
PREPARATION
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STEP 1 :
Prepare a marinade in a bowl by mixing the spices, a bunch of parsley and coriander, saffron, 2 tablespoons cinnamon c. Take a chicken, clean, take off the skin and cut into parts. Put the chicken pieces into the bowl, and marinate well interfere in thirty minutes. In a pot simmer 2 tablespoons tablespoons of oil.
2ND STEP :
Brown the chicken pieces drained. Chop 2 onions. Brown the pieces on all sides for 15 minutes.
STEP 3:
Add 2 chopped onions, do blondir low heat. Adding the mixture of the marinade, 1 liter of water. Cover and boil for 1 hour at medium heat. Meanwhile, fry the almonds and drained. Then chop coarsely in a blender with 2 tablespoons sugar and 1 teaspoon cinnamon c. After an hour take the chicken pieces drained. dissect crumble them coarsely and keep. Add some previously toasted pine nuts. In the pot simmer the sliced onions in chicken juice for 45 minutes.
STEP 4:
Resume onions, drain and put aside. In a round or rectangular baking pan, tart mold or special dish pastilla pastilla start climbing. Drizzle the pan with butter.
STEP 5:
Put 4 sheets of fillo or bricks in the flat leaving ample exceed. Place 2 sheets in the middle to hold the assembly.
STEP 6:
Spread the chicken add two sheets of bricks. Spread the onion, add 2 leaves, powdered almonds, place a sheet, fold the leaves bricks of departure, add a well greased baking sheet. Sprinkle the top of the pastilla with orange flower water.
STEP 7:
Scatter over a few knobs of butter and bake. Bake in a moderate oven for 30 minutes 5-6. Remove the pastilla, the draw in a serving dish, scatter with icing sugar (or honey) draw gridlines with cinnamon.
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