Recipes
Moroccan chicken pastilla
Servings
8 portions
Cooking
80 minutes
Ingredients
- 1 pinch of saffron
- 1/2 tsp black pepper
- 1 tsp turmeric
- 1 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp salt
- 2 red onions, chopped
- 2 tbsp olive oil
- 3 lbs chicken pieces
- 1 bunch of parsley, chopped
- 1 tbsp butter
- 1 cup water
- 6 eggs
- 2 cups blanched and fried almonds
- 3/4 tsp cinnamon (for almond mixture)
- 5 tbsp powdered sugar
- 2 tbsp orange blossom water
- 8 Au Pain Doré Rustic Mini Loaves
- Powdered sugar (for garnish)
- Cinnamon (for garnish)
Preparation
- Preheat the oven to 350°F.
- In a bowl, mix the saffron, pepper, turmeric, ginger, cinnamon, and salt. Set aside.
- In a saucepan, sauté the onions with olive oil.
- Add the chicken, parsley, butter, spice mixture, and water. Cook for 3-5 minutes while stirring.
- Cover the pan and let it cook for about 25 minutes.
- Using a spoon or slotted spoon, remove the chicken from the mixture and place it in a bowl. Set aside.
- In the same pan, add the eggs to the remaining sauce and whisk until the eggs are cooked.
- In a food processor, mix the almonds, cinnamon, powdered sugar, and orange blossom water.
- Shred the chicken.
- Using a serrated knife, cut the top of the bread roll, angling the knife towards the center.
- Using the knife or your hands, remove the crumb inside the bread roll.
- In your mini bread roll bowl, place the egg mixture, then the chicken, and finally the almond mixture.
- Place the stuffed rolls on a baking sheet and bake for about 20-30 minutes.
- Decorate your mini bread roll with powdered sugar and cinnamon.
