Pastilla Royale

Ingredients:

• 1/2 chicken
• 5 tbsp olive oil
• 1 spanish onion
• 4 cloves garlic, chopped
• 1 bunch fresh parsley, chopped
• a little fresh coriander, chopped
• 1 pinch pulverized saffron
• 1 pinch pure natural saffron
• 1 tsp salt
• 1 tsp freshly ground black pepper
• 3/4 tsp ground ginger
• 3 egg
• 1 cinnamon stick
• water
• 6 cloves fillo pastry
• 1/4 cup butter
• 1 cup fresh almond
• 1 tsp cinnamon powder
• 3 tbsp granulated sugar
• 1 sprinkle orange blossom water
• 3 tbsp icing sugar
• 1 pinch cinnamon powder

Pastilla Royale
Combine the oil, onion, chicken in casserole, add garlic, saffron, salt, pepper, ginger, cinnamon stick and coriander/parsley mixture. (Note: Keep a small amount of parsley mixture for later.)
Cover, and place over medium heat for 45 minutes or until chicken is tender.
Stir contents occasionally to prevent sticking.
Boil fresh almonds in 2 cups water for 5 minutes, let cool, remove skin.
Place in food processor; add granulated sugar and cinnamon powder.
Blend and set aside.
Remove chicken from casserole, de-bone and set aside, and strain the sauce.
Place onions in medium sized saucepan on medium heat, add three eggs beaten, and mix with spatula until dry. Set it aside.
To Assemble
First layer: Brush 8 or 9 inch baking pan with butter, place 3 layers of fillo pastry with butter, spread half of almond mixture, chicken, sprinkle with fresh parsley/coriander mixture, add 1 layer fillo pastry leaf brushed with butter to separate from second layer. Fold pastry layers toward the inside.
Second layer: Spread onion, egg mixture, other half of almond mixture, sprinkle with orange blossom, water, add 2 leaves of fillo pastry, brush with butter, fold down under first layer to make a 6 inch pie. Place in oven 20 to 25 minutes or until golden brown.
Final touches: Remove pastilla from oven, immediately sprinkle icing sugar using sifter. Pinching cinnamon powder between thumb and forefinger, sprinkle in lattice design (crisscrossed lines).
 

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