Bastille is a recipe of Moroccan cuisine and is widely prepared in the Maghreb, so national eaters are prepared there with chicken, almonds or fish according to the desire and are offered in Moroccan occasions such as weddings and festivities. The Bastille is the name of very thin paper called dough paper, It is the name of the paper in Morocco, which is originally a paste of the filo or glash, during this article will offer you an easy way to prepare the Bastille chicken.
Ingredients:
500 grams of large-sized basil paper.
Medium size chicken washed, washed and cut.
One and a half kilograms of chopped onions.
250 g of almonds.
A tablespoon of salt.
A teaspoon of white pepper.
Half a teaspoon of ginger.
2 tablespoons finely chopped coriander.
Two tablespoons of finely chopped parsley.
A cup of vegetable oil.
One and a half cups of melted butter.
Ten eggs.
200 grams of soft sugar.
2 tablespoons ground cinnamon.
How to prepare:
Place the chicken in a pot on the fire, add the vegetable oil, stir the chicken pieces in the oil a little then add chopped onions.
Add the salt, pepper, saffron, ginger and butter and stir the ingredients together until mixed well.
Add the parsley and parsley and stir them, then add a quantity of boiling water to cover the chicken pieces completely.
Cover the bowl and leave the chicken on the fire until it is fully cooked.
Let the chicken pieces out of the broth, then leave aside to cool a little, and start to remove the bone from the chicken and cut it small pieces.
Put chicken broth on the fire to boil until slightly condense.
Beat the eggs slightly by fork and then add it gradually over the broth, taking into account the rapid stirring.
Let the almonds in the oil on the fire and then leave it aside to cool down.
Place the almonds in the food preparation and grind it until it is very soft, add 100 grams of sugar and a teaspoon of ground cinnamon and mix well.
In the Chinese to be baked, put five sheets of pastels so that the leaves of the paper remain outside the Chinese, taking into account the fat of each sheet with a thin layer of melted butter.
We distribute a layer of chicken section and then put the paper on a stray above it.
Add a layer of chicken broth and eggs and then put a piece of paper and finally distribute a layer of ground almond mix and cover with a paste.
Add a layer of pastel paper to cover the last layer with butter, and we can stick the paper with a beaten egg so that the paper does not open during the barbecue. Go into the oven until it turns brown and take the golden color.
Can be decorated with honey, chopped walnuts, ground sugar and cinnamon.
