Moroccan peas with chicken and almonds
Ingredients
- 200g plain paper
- 800g skinless chicken
- Half a cup of medium water
- A large onion
- Spices: black pepper, ginger, turmeric or turmeric, cinnamon stick, a little saffron to freeze, a quarter of teaspoon of margarine
- A tablespoon of oil
- Half a cup of minced metal
- almond paste
- G 250 almonds, purified and fried
- Half the amount of almond sugar is satin
- 1 teaspoon of cinnamon
- A quarter cup of flower water
- 30g melted butter
- Spreadable butter and egg white
the way to prepare
We wash the chicken well with salt and lemon, remove the skin, then cut it into medium pieces
In a saucepan we put chicken, black pepper, ginger, which is skinkjeer, Kharkoum – Baladi, a stick of cinnamon, a little free saffron, a quarter of a teaspoon of ghee, oil and onions except for water and mineral (it is better to leave these elements for a while
Longer for chicken to soften before cooking.) Fry over low heat for 15 minutes
After that add about half a cup of water, cover the pan and leave the chicken until cooked over very low heat.
Lift the chicken out of the pan and set aside
We add the chopped metal to keep its flavor, let the onion dry from the water, and the broth becomes slightly cohesive.
We take the chicken pieces, remove the bones, break the meat into small pieces, then clean the broth, after removing the cinnamon sticks and small bones from it. the almond zest and transfer it with the oil until it turns a golden color. Crispy, it should not turn into a powder, then add the sugar icing, cinnamon, melted butter and flower water.
We take a mold with a diameter of 12 cm and put in it a regular paper greased with melted butter, then put the filling in a layer of almonds and begin by sealing the bowl from the side in the middle with the continuous fat with butter and egg whites that affix the pastilla paper, then flip another single sheet and close it in the oven
We offer pastries with almonds and sugar, as well as cinnamon
And with health and comfort
