amarbledesk.com 

Pastilla

ingredients

• 1/2 c chopped fresh parsley
• 1/4 c chopped fresh cilantro
• 5 Tbsp olive oil
• 1/2 chicken, in pieces
• 1 sweet onion (Vidalia or similar), chopped roughly
• 4 cloves garlic, minced
• 2 pinches true saffron, crumbled
• Kosher salt
• Freshly ground black pepper
• 1 stick cinnamon
• 3/4 tsp ground ginger
• 3 eggs
• 1 cup blanched peeled almonds
• 2 tsp cinnamon powder
• 1/3 cup powdered sugar
• 6 sheets phyllo dough
• 1 stick melted unsalted butter (not margarine!)

directions

To prepare:
1.  Combine parsley and cilantro.

2.  Pour oil into large skillet (one with a cover). Add chicken pieces, onion, garlic, saffron, salt, pepper,  cinnamon stick, ginger, and 1/2 of the parsley/cilantro mixture. Cook, covered, over medium heat for 45 minutes, turning occasionally.  Your house will now smell like heaven.
3.  Combine almonds, 1/2 the powdered sugar, and 1/2 the powdered cinnamon in a food processor. Process until well mixed but still crumbly.
4.  Remove chicken pieces from skillet and put in refrigerator to cool.  You will be pulling the chicken meat later.
5.  Strain the reserved cooking juices to remove large pieces.  Re-heat the skillet with the cooking juices to medium heat. Add the 3 eggs to the cooking juices and beat until soft-scrambled.  Remove and set aside/refrigerate.
6. Let the chicken meat cool sufficiently. If you let it sit overnight in the refrigerator the flavor will blend quite deliciously. Pull the meat from the bones, and chop the meat roughly.
7. Assembly.  Get a lasagna pan and butter it well, then assemble in the following layers:
i.  3 sheets phyllo dough, each sheet brushed with butter
ii.  1/2 of the almond mixture
iii.  chicken meat
iv.  remaining parsley/cilantro mixture
v.  1 sheet phyllo dough, brushed with butter
vi.  scrambled eggs
vii. other 1/2 of the almond mixture
viii.  2 sheets phyllo dough, brushed with butter
8.  Bake in a 350 degree oven for 30-35 minutes or until golden brown.
9. Remove from oven and immediately sift remaining powdered sugar over the top of the pie.  Dust lightly with the remaining powdered cinnamon.
10.  Serve hot or cold with harissa (Moroccan hot sauce).

This was a big hit!  It’s like a combination of Baklava and Chicken Pot Pie.  All three boys ate it up amid various yummy noises, and with my picky boys you know that means it’s a hit.  A bit of work, but well well worth it.  We served it with couscous and peas. Even my mom loved it. Yowzah!