Sooo since a couple of trips to Morocco I have fallen in love with the chicken and almond pastilla. Ive read many recipes and have now got it to a place Im very happy with. Basically by boiling the chicken portions or whole chicken with the stock, onion, turmeric, cinnamon stick, garlic, ginger and seasoning til cooked. Then using the left over sauce reduce this down and chuck 6 eggs in and stir til you have a dry scrambled mixture. Shred the chicken and then toast a load of almonds and blend with icing sugar. Mix the egg mixture and shredded chicken and then layer this with your filo pastry and slap it in the oven for half hour. Simple easy and amazeballs!!
Posted on: Sun, 27 Apr 2014 18:12:16 +0000
Trending Topics
Recently Viewed Topics
© 2015