Easy Chicken Pastilla

Ingredients

• 500 g Boneless, skinless chicken thighs (cut into 2‑3 cm pieces)
• 2 pcs Yellow onions (finely sliced)
• 30 g Butter (for cooking the chicken)
• 1 c. à café Ground cinnamon (adjust to taste)
• 0.5 c. à café Saffron (or a pinch of threads)
• 30 g Flat parsley (very finely chopped)
• 100 g Whole peeled almonds (blanched then toasted)
• 2 c. à soupe Powdered sugar (one part for the almonds, another for finishing)
• 1 c. à café Fleur de sel
• ½ c. à café Espelette pepper (optional, for a light heat)
• 12 pcs Brick pastry sheets (cut into 7 cm circles)
• 2 pcs Eggs (one for glazing, one for flour‑water mixture)
• 1 c. à soupe All‑purpose flour (mixed with the egg for glazing)
• 1 c. à soupe Melted butter (to brush the brick sheets)

Instructions

1. Blanch and peel the almonds

   Drop the almonds into a pot of boiling water for 2 minutes, drain them, rinse under cold water and then remove the skin by pressing them between your fingers.

   Time: PT5M

2. Toast the almonds

   Heat a small pan over medium heat, add the blanched almonds without any fat and fry them until they are golden throughout, about 5 minutes, stirring constantly.

   Time: PT5M

3. Prepare the chicken filling

   In a pan, melt the butter, add the sliced onions and sweat them for 3 minutes. Add the chicken pieces, cinnamon, saffron, salt and Espelette pepper. Brown the chicken for 8 minutes, then add the chopped parsley, cover and let simmer for 10 minutes over low heat.

   Time: PT15M

4. Grind the toasted almonds

   Once cooled, crush the toasted almonds by hand or in a blender until a coarse texture is achieved. Add 1 c. à soupe powdered sugar and mix.

   Time: PT5M

5. Prepare the egg‑flour mixture for glazing

   In a small bowl, beat one egg with the flour and a pinch of salt until smooth.

   Time: PT3M

6. Brush the brick sheets

   Cut each brick sheet into 7 cm circles using the cutter. Brush one side of each circle with melted butter.

   Time: PT5M

7. Assemble the pastilla

   On a brushed sheet (butter side up), place a small spoonful of chicken filling, then a layer of crushed almonds, repeat to form 3‑4 layers ending with a brick sheet (butter side down). Brush the final sheet with the egg‑flour mixture and fold the edges to enclose the filling.

   Time: PT15M

8. Bake

   Place the pastillas on a baking sheet lined with parchment paper. Bake at 180°C for 20 minutes, until the surface is nicely golden and crisp.

   Time: PT20M

   Temperature: 180°C

9. Finish and serve

   Remove the pastillas from the oven, let rest for 5 minutes, then generously dust with powdered sugar before serving.

   Time: PT5M

Nutrition Facts

Calories

460

Protein

25 g

Carbohydrates

45 g

Fat

20 g

Fiber

4 g