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Ingredientes
- 1/2 x chicken
- 5 Tbsp. extra virgin olive oil
- 1 x spanish onion
- 4 clv garlic, minced
- 1 bn fresh parsley, minced
- 1 x little fresh coriander, minced
- 1 pch pulverized saffron
- 1 pch pure natural saffron
- 1 tsp salt
- 1 tsp freshly grnd black pepper
- 3/4 tsp grnd ginger
- 3 x egg
- 1 x cinnamon stick
- Â Â water
- 6 x cloves fillo pastry
- 1/4 c. butter
- 1 c. fresh almond
- 1 tsp cinnamon pwdr
- 3 Tbsp. granulated sugar
- 1 x sprinkle orange blossom water
- 3 Tbsp. icing sugar
- 1 pch cinnamon pwdr
Direcciones
- Combine the oil, onion, chicken in casserole, add in garlic, saffron, salt, pepper, ginger, cinnamon stick and coriander/parsley mix. (Note: Keep a small amount of parsley mix for later.)
- Cover, and place over medium heat for 45 min or possibly till chicken is tender.
- Stir contents occasionally to prevent sticking.
- Boil fresh almonds in 2 c. water for 5 min, let cold, remove skin.
- Place in food processor; add in granulated sugar and cinnamon pwdr.
- Blend and set aside.
- Remove chicken from casserole, de-bone and set aside, and strain the sauce.
- Place onions in medium sized saucepan on medium heat, add in three Large eggs beaten, and mix with spatula till dry.
- Set it aside.
- To Assemble:First layer: Brush 8 or possibly 9 inch baking pan with butter, place 3 layers of fillo pastry with butter, spread half of almond mix, chicken, sprinkle with fresh parsley/coriander mix, add in 1 layer fillo pastry leaf brushed with butter to separate from second layer.
- Fold pastry layers toward the inside.
- Second layer: Spread onion, egg mix, other half of almond mix, sprinkle with orange blossom, water, add in 2 leaves of fillo pastry, brush with butter, fold down under first layer to make a 6 inch pie.
- Place in oven 20 to 25 min or possibly till golden.
- Final touches: Remove pastilla from oven, immediately sprinkle icing sugar using sifter.
- Pinching cinnamon pwdr between thumb and forefinger, sprinkle in lattice design (crisscrossed lines). Enjoy.
