Moroccan pie
Description
The recipe won't take much time. This pie perfectly combines the flavors of slightly sweet chicken, stewed onions with herbs, almonds, and scrambled eggs. Can you imagine what the result will be like? Better not imagine—just gather all the necessary ingredients and try the recipe in your own kitchen. You can make one large pie or several individual portions. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. First, preheat the oven to 160 degrees. Wash and dry the chicken, then cut it into pieces. Finely chop the onion and herbs. Heat olive oil in an ovenproof pot. Add the onion, chicken, and herbs. Season with salt, pepper, saffron, turmeric, and ginger. Fry for about 15 minutes over medium heat.
- 2
Step 2
2. Then pour in about a glass of water, place in the oven, and simmer for about an hour until tender. Remove the cooked chicken, and add a spoonful of honey and a couple of spoonfuls of powdered sugar to the pot. Mix well and return to the oven for another 30–40 minutes, until the onions and herbs are nicely browned. Let the chicken cool, then remove the bones.
- 3
Step 3
3. Grind the almonds in a blender. In a pan with a small amount of butter, fry the scrambled eggs. This is the ingredient set for the filling of the Moroccan pie "Bastilla."
- 4
Step 4
4. Melt the remaining butter. Brush the dough sheets with it and place them into the pan. 2-3 sheets will be enough. Then layer the filling: chicken, caramelized onion, eggs, almonds. Fold the edges of the dough over the top.
- 5
Step 5
5. Carefully flip the assembled pie. Brush the dough thoroughly with melted butter and beaten egg yolk, then place it into the baking dish. Bake at 200 degrees until golden brown.
- 6
Step 6
6. Bake this small pie for about 25 minutes. Let it cool slightly before serving and dust with powdered sugar.