Recipe#5717

Title: Pastilla

From: Leon & Miriam Posvolsky 
Date: Thu, 14 Aug 1997 13:00:40 -0300 
Recipe By     : Miriam Podcameni Posvolsky

   1                    chicken breast
   3      large         onion -- chopped
   3                    eggs plus 1 yolk
 150      grams         almonds -- toasted and chopped
   1      tablespoon    coriander seeds
   2      tablespoons   cinnamon
   1      teaspoon      saffron
   1      teaspoon      cumin seeds
   1      teaspoon      allspice
   1                    clove
   1      tablespoon    grated ginger root
                        olive oil and cooking oil
  10                    phyllo leaves
                        salt and pepper -- to  taste
                        powdered cinnamon
                        confectioner's sugar
1. Grind spices
2. Cook chicken in oil to brown.
3. . Stir in onions
4. .Stir in salt, pepper and spices.
5.. Let cook until dry.
6.  Add 1/2 a cups water or chicken broth.
7. Simmer covered for 40 to 45 minutes. Adding more water if needed and
turning pieces a few times while cooking.
8. Once cooked , transfer  chicken to a plate. Let cool and cut into bite
size pieces.
9. Meanwhile , let the sauce reduce by half until thick.
10. Arrange phyllo leaves in a spring form pan , oiled. Place 1 leaf in the
bottom and arrange 8, overlapping on sides of pan, in such a way that they
surpass the boards of the pan. Oiling each leaf as you go.
11. Beat eggs and egg yolk and stir into sauce and cook until it becomes
creamy.
12. Arrange chicken in the bottom of prepared pan. Top it with almonds and
then with the cream. Keep alternating layers in this fashion.
13. Cover with 1 phyllo leaf . Baste with oil.
14. Turn the part of the leaves toward the middle on top of the filling.
15. Baste top with oil.
16. Bake in preheated 350 oven for 45 minutes.
17. Let  stand 10 minutes.
18. Sprinkle sugar and cinnamon on top and serve.
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NOTES : In my opinion one of the most wonderful dishes ever.