quikyrecipes

"Pastilla" is derived from the term "pastel," which means a small pie. It is said that during the fall of Andalusia in 1492, Moorish refugees took many recipes with them to North Africa, including pastilla. Often, pigeon and almond pastilla is referred to as a recipe that originated directly from Andalusia. Although this origin is the most suggested, a number of Moroccan researchers dispute it, claiming that it would be merely a coincidence and that the basic recipe is of Berber origin.

This recipe – pastilla – is a traditional dish from the Maghreb, consisting of a type of puff pastry. As for the filling, it uses onions, pigeon (or chicken or seafood), almonds, and boiled eggs, creating a mix of sweet and savory flavors blended with the taste of cinnamon. This dish is often served at parties and special occasions before the main course.

Ingredients
For the Chicken:Chicken: 1 chicken (weighing 1.75 kg, cut into four pieces and skin removed)
Onions: 2 kg (finely chopped)
Parsley: 1 bunch (chopped)
Fresh Coriander: Half a bunch (chopped)
Cinnamon: 3 sticks
Saffron: 10 threads
Ginger: 2 teaspoons
Black Pepper: 1 teaspoon
Ras El Hanout: 3 pinches (optional)
Ghee: 1 teaspoon
Oil: 8 ml
Salt: To taste
Honey: 1 tablespoon
Eggs: 4
For the Almonds:Almonds: 650 grams (peeled)
Icing Sugar: 100 grams
Cinnamon: 1 tablespoon (ground)
For Folding the Pastilla:Pastilla Sheets: 400 grams
Butter: 80 grams
Oil: As needed (for cooking)
Egg Yolk: 1
Preparation Method

In a thick-bottomed pot, place the chopped onions, chicken, spices, ghee, oil, coriander, and parsley.
Cover the pot and cook the ingredients on low heat so the onions release their natural water and the chicken absorbs it, stirring occasionally.
When the chicken is cooked, remove it from the broth, take out the bones, and cut it into pieces.
Add honey to the onion broth and let it caramelize over low heat, stirring.
When the onions are caramelized, remove the excess oil and keep it for folding the pastilla.
Add the chicken pieces to the onion broth, then add the eggs.
Cook the filling on low heat for 2 to 3 minutes, stirring gently.
Remove the pot from the heat and let the filling cool slightly.
Fry or toast the peeled almonds in the oven until they turn a beautiful golden color.
Crush the almonds and mix them with the icing sugar and cinnamon.
Mix the oil from the onion broth with the melted butter to brush the pastilla sheets during folding.
Fold the pastilla or small pastillas.
Cook the pastilla in a pan with hot oil or in a preheated oven at 180 degrees until golden brown.
Serve the pastilla hot, garnished with icing sugar and cinnamon.

Edit This Article