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After months of waiting, I've decided to take the plunge and I gave you my first recipie 2 days ago.

I hope you will be a lot to read me.

If you want I translate some of my french blog, tell it me, I'll try to do it as soon as possible.

Of course, you can read my french blog : Et si c'était bon





Chicken pastilla

Prep : 30 mn
Cook : 50 mn

Serves 4 (tin diameter 20 cm) :

- 1 packet filo pastry
- 450 g of chicken breasts
- 3 eggs
- 3 large onions, finely chopped
- 2 tbsp flat leaf parsley
- 3 tbsp raisins soaked in tea
- 2 tbsp blanched whole almonds
- 1 tsp coriander powder
- 1.5 tsp powdered cinnamon
- 1 pinch saffron threads
- 1 teaspoon honey
- 50 g butter, melted
- Oil
- Icing sugar and cinnamon
- 2 tbsp sliced almonds
- Salt

  • In a frying pan, dry, brown the whole almonds. Set aside.
  • In the same pan, in a small amount of oil, brown the chicken breasts cut into 1 to 2 centimeters cubes. Set aside.
  • Still in the same pan, heat the butter. Add the onions, honey and spices (coriander and cinnamon, saffron threads). Add 1/2 cup of water, honey, raisins and whole almonds. Cook for 10 minutes on low heat. Add the chicken pieces. Stir and cook for 5 minutes.
  • Season with salt.
  • Beat the eggs with a fork, add salt and pour over the chicken mixture.
  • At very low heat, stirring constantly, cook like scrambled eggs just taken.
  • Off the heat, stir in the chopped herbs, stir again and set aside.
  • Preheat oven to 180 degrees.
  • Butter a round oven dishpan.
  • Garnish with filo pastry (1 sheet at the bottom, 5 more to go around, overlapping them).
  • Butter them with a brush.
  • Pour spicy chicken mixture and cover with the remaining sheets of filo pastry, folding the excess over the tin.
  • Butter again with a brush.
  • Sprinkle with a little cinnamon, icing sugar (very few) and slivered almonds.
  • Bake for about twenty minutes until eggs are set in and the brick pastry is golden brown.