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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered. | 2. Salt and pepper the chicken. | 3. Brown in its own juices in a heavy skillet. | 4. Remove to a plate. | 5. Add the onions and parsley to the skillet. | 6. Sauté in 2 tbsp vegetable oil or margarine until golden, stirring frequently. | 7. Return 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. | 8. Bring to a slow boil. | 9. Cover and simmer about 45 minutes, or until the chicken is done. | 10. Meanwhile, sauté the almonds in 4 tbsp oil until brown. | 11. Remove to dry on paper towels. | 12. When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon. | 13. If you are going to cook the pastilla immediately, preheat oven to 375°F. | 14. When chicken is done, remove from pot and let cool. | 15. If 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. | 16. When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each. | 17. Place on a plate. | 18. When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like. | 19. Do not let the sauce become too dry. | 20. You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish. | 21. Brush oil on the bottom of either pan you use. | 22. For the rectangular method, place 1 phyllo sheet in the pan and brush with oil. | 23. Repeat with 5 more sheets. | 24. Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts. | 25. Cover with 5-6 sheets of phyllo, again brushing with oil each time. | 26. Fold over any loose ends and brush the tops with oil. | 27. Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods). | 28. For the circular method, place one sheet of phyllo in the middle of the quiche pan. | 29. Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan. | 30. Fold 2 pieces of phyllo and place in center. | 31. In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds. | 32. Cover with the extended edges of the 6 phyllo sheets, brushing the edges first. | 33. Seal down, then place 2 more sheets of phyllo on top. | 34. Fold over and seal underneath, so that an enclosed circular crust is formed. | 35. Bake the pie 30-45 minutes, until top is evenly browned. | 36. When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla. | 37. If preparing in advance, make up the pie, then layer with aluminum foil and freeze. | 38. Remove a few hours before cooking and cook as normal. | 39. You may need to bake it a bit longer. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
phyllo dough	12 -15			0.0	0.0	0.0	0.0
salt pepper				-	-	-	-
chicken	3	lbs		2924.0066	0.0	252.9606	204.8165
onion	3		chopped	192.0	44.832	5.28	0.48
butter	1	cup	melted	1368.0	62.856	42.744	115.2
coriander	1	tablespoon	chopped	0.23	0.0367	0.0213	0.0052
turmeric	1/4	teaspoon		2.34	0.5036	0.0726	0.0244
cinnamon	1 1/4	1/4		-	-	-	-
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
saffron	1	pinch		0.1356	0.0286	0.005	0.0026
water	1/2	cup		0.0	0.0	0.0	0.0
allspice	1/2	teaspoon		2.4985	0.6851	0.0579	0.0826
water	2	cups		0.0	0.0	0.0	0.0
almond	12	ounces	blanched	3007.3142	0.0	0.0	340.1939
sugar	2	tablespoons		110.124	27.5448	0.0	0.0
egg	8		beaten	572.0	2.88	50.24	38.04
icing sugar				-	-	-	-
cinnamon				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.