CHICKEN PASTILLA
Steps:
- Steps: Soak the raisins in warm water. Heat 2 Tbsp olive oil and 1 Tbsp butter in a Dutch-style casserole pot. Braise the chicken drumsticks on all sides for a few min, then remove. Add 2 more Tbsp olive oil and cook the onions with the spices - ginger, cinnamon, paprika, nutmeg, saffron and ginger root - for a few min, until they are fragrant. Return the chicken drumsticks to the pot, add 1/3 cup water, 2 Tbsp chopped coriander, 1 Tbsp chopped parsley, season with salt and pepper, cover and simmer for 1 hour. Heat 1 Tbsp olive oil in a frying pan and saute the almonds. Chop and mix with 1.5 Tbsp sugar and 1 tsp cinnamon. Keep. Remove the meat from the bones and chop coarsely. Reduce the chicken sauce by 2/3. Beat the eggs in a bowl and add 1 Tbsp chopped coriander. Add the eggs to the casserole and stir constantly on low heat until you have a creamy consistency. Remove. Preheat your oven at 400 F. Take a round cake mold and brush it with melted butter. Line it with 2 buttered phyllo sheets, on top of each other. Add two more buttered phyllo circles at the bottom. Top with half of the meat, half of the nuts and raisins, half of the sauce. Add 2 more buttered phyllo sheets on top and start again with the meat, sauce, raisins and nuts. Finish with 4 buttered phyllo sheets and tuck them to seal properly. Brush with an egg yolk mixed with a little water. Place in the oven for 30 mns, or until golden. Remove, sprinkle with confectioner's sugar and cinnamon, and serve with a large green salad.
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