Title: Morrocan Pastilla
Categories: Moroccan Poultry
Yield: 6 Servings

1		Whole chicken deboned and cut into pieces
		Salt, pepper
1		Dozen sprigs of parsley
		Ginger
6		Eggs
2	c	Blanched almonds browned on the stove
1	lb	Philo pastry dough
1	c	Sugar
		Cinammon
1		Beaten egg

In a large pot,put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside. In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two. In a 9"x12" baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. 2 sheets philo almonds 2 sheets philo chicken 2 sheets philo eggs 2 sheets philo DIAGRAM FOR almonds 2 sheets philo ASSEMBLY chicken 2 sheets philo eggs 4 sheets philo to start

Brush the top of the last sheets of philo with beaten egg. Bake at 350degrees until golden, 25-35 minutes.

previous

next