How to cook moroccan bastila

        Ingredients                                   

 - 1 chicken                                                                 
                                                                                       
 - 1 kg of onion               

 - 500 g of shelled almonds
   Parsley                                                                         
                                                                                     
 - Coriander

 - ras hanout mean all spices mixt

 - 6 teaspoon of cinnamon, saffron

 - 2 tbsp water of orange blossom,
     Salt pepper

 - 4 tablespoons olive oil,

 - 150 g butter,

 - 2 tablespoons caster sugar,

 - 2 tbsp icing sugar (decoration),
   Vegetable oil for frying
   Pinion

 - 14 sheets of brick or philo

- Preparation

   - step 1

          - Prepare a marinade in a salad bowl by mixing the spices, a bunch of parsley and coriander,                   saffron, 2 tsp cinnamon.

             Take a chicken, clean it, remove the skin and cut into parts. Put the chicken pieces in the                      bowl, mix well and let marinate for about thirty minutes.

              In a pot simmer 2 tablespoons of oil.

 

      - step 2 

           - Sauté the drained chicken pieces

              Chop 2 onions

               Brown the pieces on all sides for 15 minutes

       - step 3

           - Add 2 chopped onions,

             make them blond on low heat

             Add the marinade mixture,

            1 liter of water. Cover and boil 1 hour over medium heat.

       - step 4

        - Meanwhile, fry the almonds and drain them. 

         Then coarsely chop them with a 2 tbsp sugar and 1 tsp cinnamon.

         After an hour

         pick up the chicken pieces to drain

    - step 5

       - dissect them roughly crumble and preserve.

          add a few pre-grilled pine nuts

          In the pot simmer onions sliced ​​into chicken juice for 45 minutes.

    - step 6 

      - In a round or rectangular baking pan,

        pie dish or special dish pastilla start to rise the pastilla.

         Sprinkle the pan with butter.

    - step 7

      - Repeat the onions, drain and set aside.

         Put 4 sheets of bricks or phyllo in the dish,

         allowing them to overhang. Place 2 sheets in the middle to hold the set.

    - step 8 

       - Spread the onion, add 2 leaves, 

          the almonds sprayed, lay a leaf,

           fold the leaves bricks of the departure

           add a well buttered leaf

     - step 9 

         -Spread the chicken to add two sheets of bricks.

           Spray the top of the pastilla with the orange flower water.

 

     - step 10

        - Scatter over some hazelnuts of butter and bake.

          Cook in medium oven 5-6 for 30 minutes.

          Remove the pastilla, dress it in a serving dish,

 

     - step 11

        -disperse sugar icing draw grids with cinnamon. 

         Serve the pastilla very hot at the exit of the oven.