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Pastilla Royal with chicken and almonds on the Moroccan way

Arabic delicacies or Ramadan cuisine differs from one people to another during the month of fasting; each people has its own food and food that is characterized by other peoples, and it is an indication of its symbolism and the difference in culture and lifestyle from the other...

For example, in the United States of America, waiting in the streets for their city buses dedicated to the sale of junk food or the so-called McDonald's, we find food bottoming famous in the Arab Gulf states in Saudi Arabia, and according to the couscous, which is one of the famous dishes in the Maghreb and other Arab countries, it is famous for food carts in the kitchen at the global level and the next.

Moroccan cuisine, as one of the pioneers of the art of international cooking, abounds with many world-famous dishes for their quality and irresistible taste, and among these recipes we find the pastilla dish, which is a popular recipe in Moroccan society and especially comes with us on all occasions of marriage, as well as in weddings and delights.

And in this topic I will propose to you and share with you today zanouba_Tizi, a method of preparation of royal pastilla with chicken and almonds, Moroccan style, a recipe rich in definition, with very exact amounts worth trying.

Ingredients of this recipe:

• 2 kg of chicken or turkey.
• A kilo and a quarter of roasted almonds and marmalade.
• 3 kg of onions.
• A tablespoon of cinnamon.
• A tablespoon of skincare.
• A tablespoon of mustard.
• 2 hyphens of saffron.
• Half a spoonful of colored saffron.
• A bundle of casters and metalizers.
• A tablespoon of dry ground Casper.
• 2 sticks of cinnamon.
• A teaspoon of Ras al-hanout (a mixture of fragrant herbs).
• A little melted butter.

Note: These ingredients are set according to the recipe and are not many, but on the contrary, they are available in the house and can be prepared with ease, and ladies know their kitchen.

How to prepare This recipe:

Let's start with God's blessing….

As a first stage and as usual at the beginning, we wash the recommended amount of chicken well so as to remove those impurities. After we make sure that the chicken is free of this plankton, we proceed directly to cut it into four equal pieces and put it in a large pressure cooker.

We proceed to add all the spices one by one, while maintaining the amounts allocated and mentioned above, and add them to the four chicken pieces, with a little chopped onion, to get the t'chermoula, which is a slang word in the Moroccan dialect and is a homogeneous mixture of spices, onions, and water. Grease the chicken pieces well to add flavor and good taste.

We simmer the pan until the chicken is well cooked, about 15 minutes.

After we have made sure that the chicken is well cooked, remove it from the broth cooker, and Dalek, after he has settled on cooking, immediately add to the broth 3 kg of finely chopped onions with a glass of vegetable oil. We proceed to stir the ingredients until they merge with the onion and leave it to the onion cooked over medium heat so as not to burn our broth.

And don't forget to add a little dried frangipane with the seeds of dried garlic to increase the flavor and taste.

How to prepare Moroccan pastilla filling:

In the meantime, we take the chicken pieces and remove from them all the bones and proceed to cut them into small pieces with scissors intended for this purpose in the kitchen.

After we have isolated the small pieces of meat, we add them directly to the pressure cooker to level with the onion that has taken a golden color and a characteristic smell on low heat for 8 minutes.

Important note: You should pay close attention during the removal of all large and small bones in order not to forget those small bones because they cause great discomfort to the guests and indicate that the chicken did not save the bones well.

After the ingredients are well cooked, we keep them aside and pass them to prepare the last stage of the Moroccan pastilla filling.

How to prepare paper in This recipe:

As a final stage, we prepare pastilla paper, and we spread it on a large table dedicated to this purpose, paper after paper, on the Mall Ofu 3 in a round or square shape depending on the choice, and we grease it with melted butter so that the leaves do not stick together, and we proceed to add the almonds, which we have removed the peel from and warmed beforehand, and we grind them with a little sugar snide and cinnamon and melted butter.

We start unloading this filling on pastilla paper in the middle, and before collecting the edges of the pastilla paper, add the chicken pieces with the broth and close them towards the middle with melted butter, and cover it from the top with a sheet or two sheets of pastilla, whose sides we tuck to the bottom so that the filling does not leak on us.

The final form of this recipe:

After you have collected the pastilla, we grease it with butter and put it into the oven hot at 200 degrees Celsius for 22 minutes until browned from the middle, then take out the pastilla to cool slightly.

Moroccan pastilla is served accompanied by soft drinks or mineral water or as a substitute for natural juices; see the final form of the Moroccan pastilla recipe.

If you like the article, you can also visit my official YouTube channel for more videos in the field of Moroccan cooking and desserts. Link to my channel: zanouba_Tizi channel.