Pastilla au Poulet (Chicklen Pastilla) is a traditional Moroccan recipe for a classic pie of chicken and eggs cooked in the local filo pastry, warka. The full recipe is presented here and I hope you enjoy this classic Moroccan version of: Chicklen Pastilla (Pastilla au Poulet).
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Ingredients:
1 chicken, jointed into serving pieces
1 medium onion, finely chopped
2 tsp ground ginger
generous pinch of saffron, crumbled
1/2 bunch coriander (leaves and stems), finely chopped
1 tsp ground cinnamon
2 tbsp parsley, finely chopped
salt and freshly-ground black pepper, to taste
4 eggs, beaten
4 tbsp butter, melted and cooled
400g (about) warka dough
3 tbsp chopped almonds, toasted in a dry pan
cinnamon and icing sugar for dusting
olive oil for brushing
Method:
Combine the chicken pieces, onion, ginger, saffron, coriander, cinnamon and parsley in a flame-proof casserole dish. Season to taste with salt and black pepper then pour over just enough water to cover. Bring to a simmer, cover and cook gently for about 45 minutes, or until the chicken is completely tender.
At this point remove the chicken pieces and set aside to cool. Pour the cooking juices into a saucepan, bring to a boil and cook until reduced to a thick sauce.
When the chicken has cooled sufficiently to be handled, strip the meat off the bones. Beat together the eggs an butter in a bowl. Add half the sauce and beat until the eggs are scrambled.
Grease a baking tray. Overlap several sheets of the brik pastry (brush each one with oil) until you have a rough square about 50°Cm per side. Use the remaining sauce to make a cricle about 18cm in diameter in the centre of the pastry. Within this mound the chicken and scrambled eggs. Top with the chopped almonds and dust a little cinnamon and sugar over the top.
Fold over the pastry to completely enclose the filling (if you do not have enough, add a few more sheets on top. Brush the top with oil then transfer to an oven pre-heated to 180°C and bake for about 25 minutes, or until the filling is piping hot and the pastry is crisp and golden brown.
Sprinkle a little cinnamon and icing sugar over the top and serve.
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