Pastilla with chicken

Pastilla with chicken

We will need these ingredients:
• 2 tbsp. l. olive oil
• 1 onion (finely chopped)
• 2 cloves of garlic (pound)
• 1 hour. L. ground cumin
• 1 hour. L. of ground coriander seeds pinch of threads of saffron (crumble)
• 100 g long-grain rice
• 300ml chicken stock
• 500 g chicken bedryshek (remove skin and chop the flesh finely chop or mince)
• Juice of 1 lemon
• 2 tbsp. l. chopped fresh cilantro
• 6 sheets exhaust test (phyllo)
• 50 g butter (melted)
To apply:
• 1 hour. L. ground cinnamon
• 1 hour. L. icing sugar
Utensil:
• big wide round or oval baking dish (for assembly Pastilla)
• baking tray lined with baking paper
Cooking method:
1 Heat the oil in a large frying pan, sauté onion and garlic until soft. Add the cumin, cinnamon, coriander and saffron. Stir well and sauté a minute, sprinkle in Fig. Pour the broth, stir, cover with a tight lid. Simmer about 15 minutes until the rice has absorbed almost the entire stock and will not myagkovataya. Enter the chopped chicken and cook for another 5 minutes without the lid, stirring often, until the rice absorbs all the liquid and is tender. If necessary, pour a little broth or water. Allow to cool. To mix the lemon juice and cilantro.
2 Grease three layer dough melted butter and add to each other in a large baking dish. Spread the stuffing in the center and spread it evenly. Promazhte ghee remaining dough and cover with layers of stuffing, flattening the dough around the edges. Fold the ends of the upper layers of dough under the bottom so as to obtain a closed pie.
3 Preheat the oven to 190 ° C. With blades neatly collected in the form of Transfer Pastilla on a baking sheet. Make sure that in the dough shell could not be gaps, of which the filling during baking will fall. Brush top and sides of the product remaining melted butter and bake for 20-25 minutes until golden brown. If the dough is sufficiently browned and the filling has not yet had time to properly warm up, cover with foil piroglistom. Serve hot, sprinkled through a sieve with cinnamon and powdered sugar.
About the dish:
For 4 people:
Preparation time: 30 minutes
Cooling time: 1 hour
Cooking time: 45-50 minutes
Oven temperature: 190 "C
The layers of the exhaust test hide stuffing of chicken and rice; intoxicated aromas of cinnamon and cumin, which makes it a traditional Moroccan dish in an exciting dish for your dinner and even a festive table.