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Suggest a better description1. Grind spices 2. Cook chicken in oil to brown. 3. . Stir in onions 4. .Stir in salt, pepper and spices. 5.. Let cook until dry. 6. Add 1/2 a cups water or chicken broth. 7. Simmer covered for 40 to 45 minutes. Adding more water if needed and turning pieces a few times while cooking. 8. Once cooked , transfer chicken to a plate. Let cool and cut into bite size pieces. 9. Meanwhile , let the sauce reduce by half until thick. 10. Arrange phyllo leaves in a spring form pan , oiled. Place 1 leaf in the bottom and arrange 8, overlapping on sides of pan, in such a way that they surpass the boards of the pan. Oiling each leaf as you go. 11. Beat eggs and egg yolk and stir into sauce and cook until it becomes creamy. 12. Arrange chicken in the bottom of prepared pan. Top it with almonds and then with the cream. Keep alternating layers in this fashion. 13. Cover with 1 phyllo leaf . Baste with oil. 14. Turn the part of the leaves toward the middle on top of the filling. 15. Baste top with oil. 16. Bake in preheated 350 oven for 45 minutes. 17. Let stand 10 minutes. 18. Sprinkle sugar and cinnamon on top and serve. NOTES : In my opinion one of the most wonderful dishes ever. Recipe by: Miriam Podcameni Posvolsky Posted to MC-Recipe Digest V1 #716 by Leon & Miriam Posvolsky
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Serving Size: 1 Serving (727g) | ||
Recipe Makes: 2 | ||
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Calories: 1242 | ||
Calories from Fat: 754 (61%) | ||
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Amt Per Serving | % DV | |
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Total Fat 83.8g | 112 % | |
Saturated Fat 17g | 85 % | |
Monounsaturated Fat 41.4g | ||
Polyunsanturated Fat 16.1g | ||
Cholesterol 1641.9mg | 505 % | |
Sodium 673.1mg | 23 % | |
Potassium 1621.2mg | 43 % | |
Total Carbohydrate 51.1g | 15 % | |
Dietary Fiber 22g | 88 % | |
Sugars, other 29g | ||
Protein 84.4g | 121 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1242
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