Chicken Pastilla with Almonds and Cinnamon

Chicken Pastilla with Almonds and Cinnamon : The great Moroccan layered pie: shredded chicken with onion and saffron, toasted almonds and eggs, wrapped in crispy sheets and dusted with powdered sugar and cinnamon.

• 6 servings
• Preparation 40 min
• Cooking 70 min
• Total 110 min
• Level hard
• Devices TM7 · TM6 · TM5

Ingredients : chicken pastilla with almonds

• 800 g chicken thighs
• 3 onions
• 40 g butter
• 1 tsp ground ginger
• 1 pinch of saffron
• 1 tsp cinnamon
• 250 ml water
• 4 eggs
• 100 g toasted almonds
• 2 tbsp powdered sugar
• 8 brik pastry sheets or phyllo sheets
• 40 g melted butter

Preparation : chicken pastilla with almonds

1. Put the onions in the bowl and chop. 4 secspeed 5
2. Add the butter and spices, then saute. 4 min100°Cspeed 1
3. Add the chicken and water, then cook with the lid on. 30 min100°Cspeed 1reverse
4. Remove the chicken and shred it, then reduce the sauce without the measuring cup, adding the beaten eggs to scramble them. 6 min90°Cspeed 1reverse
5. Coarsely chop the almonds in the rinsed bowl. 3 secspeed 4
6. Butter a pan, layer the sheets with the edges overhanging, fill with the almonds, chicken and eggs, then fold over to close.
7. Bake for 25 minutes at 190°C (375°F), flip and brown for 10 minutes. Dust with powdered sugar and cinnamon.

Storage: 2 days in the refrigerator, reheat in the oven.