Pastela chicken is a typical recipe of Moroccan cuisine, a cake between sweet and savory, and that its ingredients are sugar and honey and is often presented with a little icing sugar and cinnamon. This cake is usually served at parties, weddings and family events, as well as in Ramadan, when they can only eat when the sun has set and they need a more consistent meal to recover the body from fasting.
It is a recipe full of nuances that can be savored in the mixture of all its ingredients and textures and that surely will not leave you indifferent if you have not tried it before. Both hot and cold it is very tasty and at RecetasGratis we want to encourage you to try it and make it at home. Let’s go with the preparations and the steps to know how to make Moroccan chicken pastela
How to make Chicken Pastela:
Peel the garlic and onions and chop them finely.Pour the oil into a large pot and put it on the fire. When hot, add the minced garlic and onion, whole chicken breasts, minced parsley, honey, ginger, cinnamon, ground turmeric, and a few strands of saffron. Add a little salt and cook these ingredients for about five minutes, stirring occasionally so that the chicken is soaked in the spices.
Add the glass of hot water (about 200 ml), stir, cover and cook over low heat for about 40 minutes or until the breasts are cooked. The chicken pastela, like all Moroccan recipes, is characterized by presenting that mixture of spices, which is why it is so delicious.While the breasts are cooking, prepare the almonds . Preheat the oven to 170ºC.
Put the whole and peeled almonds spread out on a tray with parchment paper and bake them for 8-10 minutes at 170 ºC with heat on top and bottom. From time to time, open the oven tray and flip them with a wooden spoon so that they lightly brown evenly.
When they are ready, remove the almonds taking care not to burn yourself and mix them
In a bowl along with two tablespoons of sugar and a teaspoon of cinnamon. Stir well and let cool. When they are ready, crush them, leaving some thicker pieces to find the pieces once the chicken pastela is made.Once the chicken breasts are tender, remove them from the pot, turn up the heat a little and let the sauce reduce with the onions and spices.
When they have practically no broth, lower the heat again and add the eggs one by one while continuing to stir with a spoon to integrate them well and make a creamy sauce. Remove the pot from the heat once integrated.Let the chicken warm and shred it with your hands. Pour the reduced sauce of onion, spices and egg on top and mix well.Melt the 75 g of butter in the microwave. Brush both sheets with the melted butter. Then, take a mold of about 22 cm in diameter and place one of the phyllo dough sheets vertically and, on top, the other but horizontally to cover the entire mold well.
Put half of the crushed almonds on top of the phyllo dough .
Also pour in all the filling of the chicken sauce, onion, spices and eggs.Finish with the other half of crushed almonds and close the cake with the dough. Brush one of the filo leaves that you have left with butter.
Turn the cake over, placing it on a plate and cover it on top with the filo dough that you just brushed. Brush the second sheet that you have left and put it also covering the chicken cake so that it is well closed and maintains its round shape. Put the cake back in the mold leaving the most ready part on top and bake with the oven preheated to 190 ºC , with heat up and down, about 30 minutes.
Moorish chicken pastela can be eaten both hot and cold.
When serving, sprinkle a little icing sugar and cinnamon or a string of honey. If you like Moroccan recipes and want to discover more delicious dishes, don’t miss these ideas:
- Moroccan Pisto
- Moroccan lamb stew