Still in these time of back to school, where temperatures begin to cool down, days to get shorter and trees to turn sneaky to yellow behind our back, it’s a good thing to be able to project ourselves a little bit more in summer time, to bring a touch of exoticism and awaken our senses with a lots of spices and somewhere else’s tastes…
So here is a sweet pastilla recipe, very easy, just to let simmer…
We did it with hazelnuts because of food allergies reasons, but they can be replaced by almonds.
And chicken could be replaced by duck for a change (in this case, use two duck breasts for 4 people)
For 4 guests
- 4 chicken legs
- 4 filo pastry sheets
- 2 onions
- 2 tsp of allspice
- 2 tsp of cinnamon
- 2 tsp of raz el hanout
- 2 tsp of coriander seeds
- 2 tsp of cardamom seeds
- 4 tbsp of honey
- flat-leaf parsley
- fresh coriander
- 1 handful of hazelnuts
- 1 handful of dried grapes
- 1 lemon
- olive oil
- melted butter
Chop the onions and coarsely crush the peeled hazelnuts, then sauté them with a little bit of olive oil. Set aside.
In a large saucepan, briefly sauté the chicken legs. Add a liter of water, the allspice, the cinnamon, the raz el hanout, the coriander and cardamom seeds, the honey and the lemon juice. Simmer over low heat for at least one hour. If it gets to dry to fast, add some more water. At end of cooking there should be no more water, but a little bit of a syrupy liquid, just enough to avoid a dry filling.
Remove the cardamom seeds, the bones and skin of the chicken legs, then shred the meat. Add the dried grapes, the onions and hazelnuts, and the chopped parsley and coriander. Mix.
Brush the filo pastry sheets with the melted butter, and cut them in half.
Place a portion of the filling on the edge of each half, and roll the pastry sheet in the shape of a cone.
Close every pastilla with a toothpick if necessary and butter them. Bake in the oven on medium heat for about 10 minutes, on a baking paper sheet.
Serve hot with a baby greens salad and a honey dressing.
Plates: Vegetal or @ Bernardaud