Bastilla Chicken

This is a tradiotional Moroccan recipe with chicken, almonds and phyllo (fillo)pastry.

Ingredients:

For the chicken:

1,5 Chicken

2 onions minced

3 garlic cloves minced

fresh ginger minced

1 tsp powder ginger

1 tsp saffron powder

1 tsp salt

1 lemon juice

1 tsp moroccan chicken spices

2 tbsp sunflower oil

3 tbsp Parsley chopped

3 tbsp Coriander chopped

2 onions

water

5 eggs

The Almond mixter:

500 gram Blanched/fried almonds grounded

3 tbsp Sugar grounded

2,5 tbsp Cinnamon grounded

125 gram melted butter

1 tbsp grounded sugar

1 package Phyllo pastry

Garnish:

2 tbsp grounded sugar

1 tbsp grounded cinnamon

some almonds

Preparation:

Take the 1,5 chicken and put the following ingredients in a big bowl with the chicken. The minced onions, garlic and ginger, powder ginger, safron, salt, lemon juice, chicken spices, sunflower oil, chopped parsley and corinder. Leave the chicken a night in the refragerater to marinate.

You take the two chopped onions put them in a pan with  the chicken and add water barely covering the chicken. Let the chicken cook for a hour or until tender. Every 10 min or so roated the chicken. When the chicken is cooked you take it and leave it to cool.

Egg mixter:

You leave the juice in the pan until most of the water evaporates. You then put the 5 eggs in the pan and wisk very good until the juice is all dried up. You then let this cool down.

If the chickens cool down you peal the flesh from the bones in little pieces. You can loose the skin of the chicken.

Almond mixter:

Put 500 grams of almonds in a pan and pour cold to barely cover the almonds. Put them to a boil. Pull the pan from the heat and poor cold water over de almonds. And you can easly slip the skin off. Dry the almonds. Then put sunflower oil in a frying pan and put the almonds in until golden brown. Drain the almond from oil (leave some almonds for the garnish) and grind the almonds with the sugar and cinnamon.

You then put the pastry in a round pizza tin like that from a microwave. You put the phyllo pastry on top of the tin. You then put half of the chicken pieces on top, then half of the egg mixter, then half of the almond mixter then half of the butter. Then again the other half of everything you leave a little bit of butter. You put 2 tbsp of grounded sugar on top of the almonds then you put to layers of phyllo pastry on top. Make sure everything is form and tucked in the phyllo pastry. You then drizzel the left over butter. Put the Bastilla in the oven with a medium heat for 25 or 30 min. When finished you garnish the bastilla with grounded sugar with a small sieve and with your fingers take some cinnamon and let your imagination work. And put some half almonds on top.

بالهناء والشفاء