Pastela marroquí de pollo. Una receta deliciosa y original!

Mi pastela de pollo es de mis recetas que más triunfan cada vez que la hago. Me la dio hace unos años una amiga marroquí que es cocinera. Es muy fácil de hacer. Queda jugosa, con una combinación increíble dulce y salada… es un plato muy original ideal para compartir o llevar a cualquier celebración y está buenísima! Hoy en día la pasta filó puedes encontrarla en cualquier supermercado en la zona refrigerada donde tienen el hojaldre, la pasta brisa y el resto de masas. En esta ocasión la he comprado en Carrefour, pero Mercadona también la tiene. La mezcla de especias Ras El Hanout o especias morunas la encuentras en cualquier mercado o tienda de especias.

El proceso de elaboración de la pastela de pollo es muy entretenido y el resultado, créeme… espectacular! Incluso amigos míos marroquíes me han felicitado por ella ❤️. Anímate porque es de esas recetas que te guardarás para siempre ☺️.

INGREDIENTES (para 1 pastela grande: 28 cms de diámetro):

350g contramuslo de pollo deshuesado.
1 cebolla picada.
2 cucharadas de aceite de oliva virgen extra.
1 cucharada grande de canela molida.
1 cucharadita de postre de comino molido.
1 cucharada grande de Ras al Hanout o mezcla de especias morunas.
Sal.
1 pastilla de caldo de ave (avecrem).
75g pasas.
5 huevos.
120g almendras crudas con piel.
Margarina o mantequilla fundida (para pincelar las láminas de pasta filo)
1 cucharada y media de azúcar glass.
1 cucharadita de canela molida.
1 paquete de pasta filó (11 hojas).
Azúcar glass y canela para decorar.

CONSEJOS Y TRUCOS:

– Puedes emplear pechuga pero el contramuslo de pollo queda mucho más jugoso. Puedes comprarlo directamente deshuesado y listo para utilizar.
– Cocina el pollo a fuego lento y tapado para no tener que añadir caldo ni agua. La propia carne soltará su jugo y será suficiente.
– Asegúrate antes de hornearla que la parte que queda arriba es donde has puesto la almendra con el azúcar glass y la canela. Así el caramelo se derretirá en el horno, bajará por el interior e impregnará la carne, además así no romperá la pasta filó.

#pastela #pollo #cocinamarroquí #morocco #moroccancuisine #especias #recetasoriginales #recetasfáciles

Today I am preparing for you this delicious Moroccan chicken pie Hello my people, this recipe was given to me by a Moroccan friend many years ago, she is a cook and it is one of the best chicken pies

I have ever tasted in my life, the sweet and savory combination of this dish is It’s really from another world, try it because you’re going to see what a delicious thing I have every time I make it, we’re going to get to trouble. And these

Are the ingredients, as always, you can stop the video here and copy them or you also have it in the description of this recipe, I promise. You’re going to love it, every time I make it you’re amazed

And it’s so easy to make. We’re going to start by chopping the onion like this, finely chopped okay. And then we cut the chicken thigh into pieces more or less like this. You can

Also do it if you want with breast but The breast is less juicy, it is drier, so it is better to use boneless chicken thigh, it will be much juicier. Well, I have it ready

And now in a large frying pan I am going to put a good splash of extra virgin olive oil and put it on. Sauté the onion with a little salt. Once poached, I add the meat and

The tablespoon of cinnamon, the teaspoon of cumin and the tablespoon of rasal hanut. The rasa al hanut is a typical mixture of spices from the Maghreb that is very well known in Morocco. You can find it in any specialized market in a spice store and if not, then a mixture

Of Moorish spices, I add a little salt, the avecrem pastille or poultry broth, give it a shake and let’s put it to cook on low heat and covered, for what? The idea is that we concentrate the flavor and we don’t have to add water, so we are going to leave it on

Medium low heat like this until it is done. Look how it turned out, it is juicy because now I remove it from the heat and I am going to remove the meat and the onion, trying to leave as much

Broth as possible in the pan, now I’m going to take the raisins and chop them. If you find sultanas that are smaller than the ones I’m using, they’re from Corinth, you don’t need to put the piquis in whole. and now I’m going to crack five eggs and

I’m going to beat them well. I put my pan back on the heat and in the same broth where I made the chicken with the onion, I’m going to sauté the raisins a little and then stop once they’ve gotten hot and add them. The beaten egg

Is as if we were making a scrambled egg. Okay, I stirred it a little until it sets slightly so that it is not completely dry because if it is dry then the cake will be very dry. Look, this is

Perfect. I take it off the heat and set it aside and now I’m going to toast the skinned almonds without oil or anything. Okay, once they are toasted, I remove them and chop them in the

Food grinder with a tablespoon and a half of powdered sugar and a teaspoon of cinnamon, and I give it two or three strokes . and it has to be so that the little pieces remain. I have started to melt the margarine and

I am going to brush my mold. This mold is 28 cm in diameter and is quite large. Use margarine better than butter because it provides less flavor and the dish already has enough. flavor So

Margarine here goes I brush the first sheet of filo pastry and we put another sheet on top of it two sheets OK To start and now on top of the two sheets of filo pastry I put first the

Chicken and onion filling then the egg with the raisins I also distribute it well And finally we put sugar and cinnamon in our almond mixture and we have ready the filling of the cake, it is really delicious. Now I take the edges of the two sheets of filo pastry that we used

And I fold them inwards and now we place For a third sheet of filo dough, we always outline each sheet with margarine because this way when it is baked it will then be crispy and shiny, which is what

We are looking for. After the third, I add a fourth. These first two times, as you can see, we have put two sheets together and now I give it turn it over with a lid and we are going to do this and

Carefully place it back in the mold. There it goes, I fold it inwards again and now I put another sheet of filo pastry and we put them one at a time okay, we put a brush and we give it the

Return There it goes and the same thing again Okay we put it back in the mold we fold the cake again and we put one more sheet on it always one by one until we finish with the 11 sheets of filo pastry very important We have to always have it located

Where is the part of the almond with the sugar and cinnamon if you make it with 11 leaves just as I have counted two, two and then one. You will always have the almond and

The sugar on top at the end, why? Because if It stays on top, then that caramel is going to fall that is going to form downwards and is going to impregnate the entire filling. If you leave it on the bottom, it is going to break the

Filo pastry, so you know, the almonds and the sugar have to stay on top. Good I have already finished with the 11 sheets of filo pastry and now I put it in the mold and tuck in the sides

And I have a super pretty cake. I have it ready. I brush it. Finally, I have finished with the 11 sheets and I put it in the oven at 180 gr. for 30 minutes or until it is very golden. Look, now I take a paper napkin to remove a little excess margarine and

I have my cake ready. Be very careful here, please, the filo pastry breaks very easily and now with icing sugar we are going to make it sprinkle Yes, yes, the recipe is like that eh Even though it has chicken, it has

Sugar, but don’t overdo it, it’s not a dessert Okay, it has to have that sweet and sour touch. You can decorate it now with a doily, but I use this template that I found at the

Bazaar and that I use it for my sweet cakes and now I sprinkle it with cinnamon so that it looks super pretty There it goes And look at sugar and cinnamon and the magic has been done I already have

My Moroccan chicken cake ready, this dish is truly impressive You are going to love it Well now you can taste it with your loved ones And you are going to surprise a lot, it is

Delicious, I hope you are encouraged to prepare it and tell me how it turns out for you and you know if you want me to continue uploading recipes as delicious and as beautiful as this one, then

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