Method of preparing Bastilla chicken

Bastille

The pasta is a recipe of Moroccan cuisine and is widely prepared in the Maghreb, so national eaters are prepared there, prepared with chicken, almonds or fish according to the desire and presented in Moroccan occasions, such as weddings and festivities. Bastille is the name of very thin paper called dough, The name of the paper in Morocco, originally the dough of the filo or the glash, during this article will offer you an easy way to prepare the Bastille chicken.

Ingredients

• 500 g of large-sized basil paper.
• Medium size chicken washed, washed and cut.
• One and a half kilograms of chopped onions.
• 250 g of almonds.
• A tablespoon of salt.
•  1 teaspoon white pepper.
•   Half a teaspoon of ginger.
•   2 tablespoons finely chopped coriander.
•   Two tablespoons of finely chopped parsley.
•   A cup of vegetable oil.
•   One and a half cups of melted butter.
• Ten eggs.
•   200 grams of soft sugar.
•   2 tablespoons ground cinnamon.

How to prepare

• Put the chicken in a pot on the fire, add the vegetable oil and stir the chicken pieces in the oil a little then add chopped onions.
•  Add salt, pepper, saffron, ginger and butter and mix with each other until well combined.
•  Add the syrup and parsley and stir them, then add the amount of boiling water to cover the chicken pieces completely.
•  Cover the bowl and leave the chicken on the fire until it is fully cooked.
•  Remove the chicken pieces from the broth, leave them aside to cool a little, and start removing the bone from the chicken and cut it small pieces. Place chicken broth on the fire to boil until slightly condensed.
•  Beat the eggs slightly with a fork and then add it gradually over the broth, taking into account the rapid stirring.
•  Pour the almonds in the oil over the fire and leave it aside to cool. We put the almonds in the food preparation and grind it until it becomes very smooth,
• Add 100 grams of sugar and 1 teaspoon of ground cinnamon and mix well.
• In the Chinese to be baked, put five sheets of pastels so that the leaves of the paper remain outside the Chinese, taking into account the fat of each sheet with a thin layer of melted butter.
•  Spread a layer of chicken and then place a piece of paper over it.
•  Add a layer of chicken broth and egg, then put the pastel paper and finally distribute a layer of ground almond mix and cover with pastel paper.
• Add the sheets of pastel paper to the inside and then paint with a layer of melted butter. Place a final layer of pastel paper to cover the last layer with butter, and we can stick the paper with a beaten egg so that the paper does not open during the barbecue.
•  Go into the oven until it turns brown and take the golden color.
•  They can be decorated with honey, chopped walnuts, ground sugar and cinnamon.