- 1 1.750 kg chicken cut in four and rid of its skin
- 2 kg finely minced onion
- 1 Bunch of minced parsley
- 1/2 Bouquet of chopped coriander
- 3 Cinnamon Sticks
- 10 Saffron Pistils
- 2 Teaspoon ginger
- 1 Teaspoon pepper
- 3 Pinches of Ras El Hanout
- 1 Teaspoon of rancid butter “margarine”
- 8 CL of oil
- 1 Teaspoon honey
- 4 Eggs
- For almonds:
- 650 g of hulled almonds
- 100 g of icing sugar (or according to taste)
- 1 Teaspoon cinnamon powder
- For folding:
- 400 g of Pastilla sheets
- 80 g Butter
- Cooking oil
- 1 Egg yolk
- For the scenery:
- Ice sugarCinnamon Powder
In a thick-bottomed pot, place the minced onion, chicken, spices, rancid butter, oil and herbs.
Cook with cover and on low heat so that the onion is unclogging its vegetation and the chicken impregnates it, return the chicken from time to moment in the sauce.
Once the chicken is cooked, remove it from the sauce, debone it and detail it in pieces.
Add the honey to the onion sauce and make it stew on very soft fire stirring regularly.
When the onion begins to take a jam consistency, remove the excess oil and reserve it for folding the Pastilla.
Stir in the chicken pieces in the onion sauce and add the eggs.
Cook the stuffing on low heat for 2-3 minutes stirring gently. Remove from the fire and leave the stuffing cool.
Fry the hulled almonds or roast them in the oven until they take on a beautiful golden color.
Chop the almonds and mix them with icing sugar and cinnamon.
Mix the cooking oil of the sauce with the melted butter to coat the sheets of Pastilla when folding.
Make a Pastilla or mini-lozenges, Brown the Pastilla or mini-pellets in a frying pan containing hot oil or in a preheated oven at 180 °c.
Serve the hot pastilla decorated with icing sugar and cinnamon powder.