Here is a meat appetizer you will never regret spending the time to make!
These chicken pastilla have been in the back of my mind for the longest time and I can finally share a proper recipe!
To all my moroccan buddies here, you know how heavenly indulgent this treat is. Nothing I can resist! Having them stacked in my freezer is literally the best because they are always available when we want a crunchy yummy treat!!
(Yields about 20-22 pastilla)
6 boneless skinless chicken thighs, cleaned
3 onions, sliced
2 tbsp oil
150g raw peeled almonds
2 tbsp parsley, chopped
1 tbsp sugar
1 tsp ground cinnamon
1/2 tsp garlic powder
Salt and pepper, to taste
Egg roll wrappers (or spring roll if you like them thin)
Oil, to fry
Icing sugar, to sprinkle
DIRECTIONS:
Start by boiling your chicken thighs until just cooked through. Pull apart using 2 forks.
Heat 2 tbsp oil in a pan. Fry onions until brown. Remove from heat.
In a mini processor, crush almond until desired consistency. I like it to still have a little pieces for texture.
In a mixing bowl, combine fried onion, pulled chicken and crushed almonds. Add parsley, sugar, cinnamon, garlic powder, salt and pepper. Mix to combine.
Start filling wrappers: lay your wrapper with one corner facing you. Place 2 tbsp of filling close to the bottom corner to shape a thick log. Wet all corners using water. Start folding the right side inwards, then the left side on top. Then, take the bottom corner with your filling and start rolling until the top corner. Repeat.
Freeze the pastilla until ready to use. AT THIS POINT YOU CAN STOP AND FREEZE ON A TRAY (then transfer in a ziploc bag) THEN RESUME TO FRY WHENEVER YOU ARE READY.
To fry: heat about 1.5 inch of oil in a pot. Fry pastilla straight from the freezer on both sides until golden. The filling is cooked, we are only looking to give it a nice golden color!
Sprinkle with icing sugar and dig in!!
Enjoy,
Guila
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