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Chicken and Almond Pastilla
A sweet‑savory Moroccan pastilla made with tender chicken, toasted almonds, a honey‑spiced sauce, wrapped in buttered brick pastry and baked. Ideal for celebrations or a convivial meal.
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Cost Breakdown
Critical Success Points
- • Brown the chicken
- • Add the spices and liquid
- • Reduce the sauce
- • Incorporate the honey and eggs
- • Brush the brick sheets
- • Assemble the pastilla
- • Bake
Safety Warnings
- • Handle raw chicken with separate utensils to avoid cross‑contamination.
- • Hot oil for frying the almonds can cause burns – keep a lid nearby.
- • The oven reaches 160°C; use kitchen gloves when removing the dish.
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