ingredients - 12 sheets of brick - 1 2 kg chicken cut into pieces - 4 eggs - 125 g flaked almonds - 2 onions - 5 sprigs of cilantro - 1 teaspoon of honey - 50 g butter - Oil - 2 teaspoons of cinnamon - 1 teaspoon of ras el hanout - Icing sugar - Salt and pepper preparation: In a skillet, brown the almonds in 1 tablespoon oil coffee. Drain them. In a casserole, brown the chicken pieces in 20g butter and 1 tablespoon oil soup. Add the peeled and chopped onions, cilantro, honey, 1 teaspoon cinnamon and ras el hanout. Salt and pepper. Pour 20 ounces of water, cover and simmer 1 hour. Bone the chicken and remove the skin. Cut the flesh into pieces. Aside. Remove the cilantro and let the juices reduce by half. Reduce heat to maximum. Beat the egg omelette, salt and pepper them. Pour into the pan and scramble them by mixing vigorously with a fork. Preheat your oven Th 6 (180 ° C). Grease a cake pan. Place a sheet of pastry at the bottom and then around 5, overflowing half. Finish with another in the middle of the 5 sheets. Spread almonds in an even layer. Place the chicken pieces, coat scrambled eggs. Fold the edges of the filo pastry inwards. Cover the last 6 sheets and tuck the edges into the mold. Brush the surface with 30 g melted butter. Sprinkle 1 teaspoon of cinnamon and sugar. Bake about 20 minutes (until the filo pastry is golden and crispy).
Posted on: Mon, 07 Jul 2014 14:05:24 +0000
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