Ingredients: 4 tablespoons sunflower oil 1.5 Kg chopped onions 2 teaspoons grated fresh root ginger ½ teaspoon ground mace ¼ teaspoon ground nutmeg ¼ teaspoon ground cloves 1 teaspoon salt 1 teaspoon ground white pepper 1 1/2 teaspoon ground cinnamon 150 ml (1/4 pint) water 3 over ready chickens 250 g blanched almonds 8 eggs 50 g unsalted butter 6 tablespoons finely chopped fresh coriander 6 tablespoons finely chopped fresh flat leaved parsley 100 ml prepared saffron 75 g granulated brown sugar 6 papers pastry sheets
Method: Twenty Four hours before hand marinade the chicken thighs with the onions (diced) and the condiments.
Sauteed the onions for 10/15 minutes (it should’nt colored), add the chicken and cook on low heat for 1-1.5 hrs. Remove the chicken and let it cool.
Add sugar to the onion mix and cook on low heat for another hour (approx) make sure it doesn’t burn, add eggs and fresh herbs (chopped) to the onion mix and continue to cook on low heat for 5-10 minutes. The end result should be thick, sticky paste.
Dry roast the almond flakes till golden brown and afterwards mix with orange blossom water and icing sugar.
When the chicken has sufficiently cooled, shred by hand into small pieces. To assemble the pastilla, put a sheet of brick pastry on the table and put the almond mix in the middle, followed by the shredded chicken and finally the onion mix, one on top of the other respectively.
Wrap the brick pastry in a round shape brushing it with egg yolk at every turn until completely sealed. Butter an oven proof dish and place the pastille in then brush some butter on top. Bake it in a hot oven (180-200 degrees C) until golden brown (about five minutes), dust with sugar powder and cinnamon.