Chicken pastel recipe

Chicken paste is a typical recipe for Moroccan cuisine, a cake between sweet and salty, since among its ingredients are sugar and honey and is usually presented with a little glasses and cinnamon sugar. This paste is usually served in parties, weddings and family events, as well as in Ramadan, when they can only eat when the sun has fallen and need a more consistent meal to recover the body of the fasting. It is a recipe full of nuances that can be Savor in the mixture of all your ingredients and textures and that you will surely leave you indifferent if you have not tried it before. Both cold and hot is very rich and in recipes we want to encourage you to try it and make it at home. We go with the preparations and steps to know how to make Moroccan chicken pastel.

Ingredients to make chicken pastel:

1. Peel the garlic and onions and plicate them finely.

2. Pour the oil into a wide pot and put it on the fire. When hot, add the garlic and chopped onion, the whole chicken breasts, the chopped parsley, the honey, the ginger, the cinnamon, the ground turmeric and some few strands of saffron. Add some salt and cook these ingredients for about five minutes, removing occasionally so that the chicken is permeated from the spices.

3. Add the glass of hot water (about 200 ml), remove, cover and let it cook over low heat for about 40 minutes or until the breasts are cooked. Chicken paste, like all Moroccan recipes, is characterized by presenting that mixture of spices, so it is so delicious.

4. While breasts are cooked, prepare the almonds. Preheat the oven at 170 ºC. Put the entire and peeled almonds extended on a tray with baking paper and batch them for 8-10 minutes at 170 ºC with heat up and down. From time to time, open the oven tray and turn around with a wooden spoon to brown slightly uniformly.

5. When they are ready, remove the almonds carefully not to burn and mix them in a bowl along with two tablespoons of sugar and a teaspoon of cinnamon. Remove well and let cool. When they are ready, crush them leaving some thicker pieces to find the stumbles once the chicken paste.

6. Once chicken breasts are tender removal of the pot, raise the fire a bit and let the sauce with onions and spices. When they no longer have a broth, lower the heat and add the eggs one by one while stirring with a spoon to integrate them well and make a creamy sauce. Remove the pot from the fire once integrated.

7. Let the chicken warm and crumble it with your hands. Pour the reduced onion, spices and egg sauce and mix well.

8. Fund the 75 g of butter in the microwave. Brush both sheets with molten butter. Then, take a mold of about 22 cm in diameter and place one of the vertical edge sheets and, above, the other but horizontal to cover the entire mold well.

9. Put half of the crushed almonds on the edge.

10. Also all the filling of chicken, onion, spices and eggs.

11. ends with the other half of crushed almonds and closes the paste with the dough. Brush with butter one of the edge that you have left. Turn the cake by placing it on a plate and cover it on top with the edge that you just brush. Brush the second leaf you had and also cover the chicken paste so that it is well closed and maintain its round shape. Put the cake again in the mold leaving the smallest ready and bakes with the preheated oven at 190 ºC, with heat up and down, about 30 minutes.

Trick: You can also make chicken pastel with puff pastry.

12. La Pastela de Chicken Moruna can be eaten both cold and hot. When serving, sprinkling some glasses and cinnamon sugar or a honey thread. If you like Moroccan recipes and want to discover more delicious dishes, don miss these ideas:- Pisto Marroquí

– Moroccan lamb stew

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