Title: Pastilla
Categories: First Main
Yield: 2 Servings

1		Chicken breast
3	lg	Onion; chopped
3		Eggs plus 1 yolk
150	g	Almonds; toasted and chopped
1	tb	Coriander seeds
2	tb	Cinnamon
1	ts	Saffron
1	ts	Cumin seeds
1	ts	Allspice
1		Clove
1	tb	Grated ginger root
		Olive oil and cooking oil
10		Phyllo leaves
		Salt and pepper; to taste
		Powdered cinnamon
		Confectioner's sugar

1. Grind spices 2. Cook chicken in oil to brown. 3. . Stir in onions 4. . Stir in salt, pepper and spices. 5. . Let cook until dry. 6. Add 1/2 a cups water or chicken broth. 7. Simmer covered for 40 to 45 minutes. Adding more water if needed and turning pieces a few times while cooking. 8. Once cooked , transfer chicken to a plate. Let cool and cut into bite size pieces. 9. Meanwhile , let the sauce reduce by half until thick. 10. Arrange phyllo leaves in a spring form pan , oiled. Place 1 leaf in the bottom and arrange 8, overlapping on sides of pan, in such a way that they surpass the boards of the pan. Oiling each leaf as you go. 11. Beat eggs and egg yolk and stir into sauce and cook until it becomes creamy. 12. Arrange chicken in the bottom of prepared pan. Top it with almonds and then with the cream. Keep alternating layers in this fashion. 13. Cover with 1 phyllo leaf . Baste with oil. 14. Turn the part of the leaves toward the middle on top of the filling. 15. Baste top with oil. 16. Bake in preheated 350 oven for 45 minutes. 17. Let stand 10 minutes. 18. Sprinkle sugar and cinnamon on top and serve.

Posted to MM-Recipes Digest V4 #1 by fatfree-request@fatfree.com on Jul 8, 1997

Recipe by: Miriam Podcameni Posvolsky

previous

next