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Post by kittenhart on Feb 15, 2008 16:12:34 GMT -5
Pastilla with Chicken
300 grams (approx. 11 oz.) margarine 2-3 chopped onions 3 cinnamon sticks pinch of saffron ground ginger, to taste 3 leg quarters of chicken (or can use rotisserie chicken from deli) handful of chopped parsley phyllo pastry (may use frozen; thawed) ground, or slivered almonds 1 egg, beaten powdered sugar ground cinnamon
Fry the chopped onion in the margarine, until translucent. Add the chicken sections and lightly fry them. Add the chopped parsley, cinnamon sticks, saffron, and ginger. Add water to cover. Bring to a boil, cover the pan, and continue to cook for 20 minutes. Remove the chicken to cool. Skim out the onions, and reserve the cooking liquid. Separate the meat from the bones and skin. Oil a deep, round dish (my suggestion is a deep soup plate). Fit two sheets of phyllo pastry in it. (It will likely overhang the plate.) Brush the phyllo with oil, thoroughly.
Sprinkle with a bit of the ground almonds and powdered sugar. Beat some of the cooking liquid into the egg and use this to brush the phyllo [yes, over the almonds and sugar]. Place some meat and fried onions in the center of the phyllo. Fold over the inside sheet of dough, to cover. Oil the closed-over dough. Sprinkle with powdered sugar and ground almonds. Fold over the second sheet of dough, then oil it.
Repeat for the remaining chicken. Place on a well-greased baking sheet, folded side up. Makes 4. Bake at 180 C/360 F until the dough is browned. Sprinkle with cinnamon and/or powdered sugar before serving.
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Post by jules on Feb 15, 2008 21:31:51 GMT -5
Ooh, this sounds yummy!! I bet you can use boneless skinless chicken breasts instead, right?
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Post by kittenhart on Feb 15, 2008 22:21:26 GMT -5
yup. I love these. ;D
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