Ingredients with Measurements:
- 2 lbs boneless, skinless chicken breasts
- 1 large onion, chopped
- 2 garlic cloves, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground cumin
- 1 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup blanched almonds, toasted and chopped
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh mint
- 1/4 cup butter, melted
- 1/2 cup powdered sugar
- 1/2 cup water
- 1/4 cup orange blossom water
- 12 sheets phyllo dough
- 1/4 cup vegetable oil
Special equipment needed:
- Large skillet
- Baking sheet
- Pastry brush
- Food processor
- Small saucepan
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, cook the chicken over medium heat until browned on both sides, about 5 minutes per side. Remove the chicken from the skillet and set aside.
3. In the same skillet, sauté the onion and garlic until softened, about 5 minutes.
4. Add the cinnamon, ginger, cumin, paprika, salt, and pepper to the skillet and stir to combine.
5. Add the chicken back to the skillet and stir to coat with the spice mixture.
6. Add the almonds, parsley, cilantro, and mint to the skillet and stir to combine.
7. Remove the skillet from the heat and let cool.
8. In a food processor, pulse the chicken mixture until finely chopped.
9. In a small saucepan, combine the powdered sugar, water, and orange blossom water. Heat over medium heat until the sugar dissolves, about 5 minutes.
10. On a clean work surface, lay out one sheet of phyllo dough and brush it with melted butter.
11. Lay another sheet of phyllo dough on top of the first sheet and brush it with melted butter.
12. Repeat with the remaining phyllo dough sheets.
13. Spoon the chicken mixture onto the phyllo dough, leaving a 2-inch border around the edges.
14. Fold the edges of the phyllo dough over the chicken mixture to form a square.
15. Brush the top of the phyllo dough with vegetable oil.
16. Bake the pastilla on a baking sheet for 25-30 minutes, or until the phyllo dough is golden brown.
17. Remove the pastilla from the oven and let cool for 5 minutes.
18. Drizzle the orange blossom water syrup over the pastilla.
19. Cut the pastilla into squares and serve.
Time:
Preparation time: 30 minutes
Cooking time: 30 minutes
Temperature:
375°F
Serving size:
6-8 servings
Nutritional information:
Calories: 450
Fat: 22g
Saturated Fat: 8g
Cholesterol: 100mg
Sodium: 400mg
Carbohydrates: 32g
Fiber: 2g
Sugar: 14g
Protein: 30g
Substitutions for ingredients:
- Chicken breasts can be substituted with boneless, skinless chicken thighs.
- Blanched almonds can be substituted with slivered almonds.
- Orange blossom water can be substituted with rose water.
Variations:
- Add raisins or currants to the chicken mixture for a sweeter flavor.
- Use ground lamb or beef instead of chicken.
- Add chopped dates to the chicken mixture for a Middle Eastern twist.
Tips and tricks:
- Make sure to brush each layer of phyllo dough with melted butter to prevent it from drying out and cracking.
- Let the pastilla cool for a few minutes before cutting it to prevent it from falling apart.
- Serve the pastilla with a side of couscous or a green salad.
Storage instructions:
- Store leftover pastilla in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pastilla, place it in a 350°F oven for 10-15 minutes, or until heated through.
Presentation ideas:
- Serve the pastilla on a platter with a sprinkle of powdered sugar and chopped fresh herbs.
Garnishes:
- Garnish the pastilla with chopped fresh parsley, cilantro, or mint.
Pairings:
- Serve the pastilla with a glass of Moroccan mint tea.
Suggested side dishes:
- Couscous
- Green salad
Troubleshooting advice:
- If the phyllo dough cracks or tears, simply patch it up with a piece of another phyllo dough sheet.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Pastilla is a traditional Moroccan dish that is typically served during special occasions, such as weddings or religious holidays.
Flavor profiles:
- The pastilla has a savory and slightly sweet flavor, with hints of cinnamon, ginger, and orange blossom water.
Serving suggestions:
- Serve the pastilla as a main course for dinner or as an appetizer for a party.
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Region: Moroccan