FRIJE

Instructions

• 1.   Wash the chicken with running water and clean the feather roots.
  In a pot, heat the oil and sauté the chicken with the chopped onion. Sprinkle with salt, pepper, cinnamon, and saffron coloring.
• 2.   Add the pure saffron threads, stirring constantly until it turns golden. Add 1 liter of water and bring to a boil for 30 minutes over high heat. 5 minutes before cooking is done, add the parsley and stir. Remove the chicken, debone it, and shred the meat.
• 3.   Keep the pot on low heat to reduce the sauce and add the eggs one by one, stirring to homogenize the mixture. Remove from heat when all the water has evaporated.
• 4.   Poach and peel the almonds. Fry them until golden, then place them on absorbent paper to cool for a while. Chop them with sugar in a blender, briefly passing them through. Add orange blossom water and cinnamon, then mix to infuse the almonds with their fragrance.
• 5.   Using a brush, brush a circular baking sheet with melted butter and lay 5 sheets of pastilla on it. They should extend beyond the edge of the sheet. Brush them with melted butter as well, then spread a sheet in the middle of the sheet to contain the filling.
  Line the inside of the sheet with the egg and onion mixture, then spread the chicken meat as the second layer. Drizzle with butter, then spread the almond mixture as the third layer.
• 6.   Fold the edges of the sheets over the filling and brush with melted butter. Place another sheet coated with egg yolk on top of the pastilla to seal the filling and hide the folds. Brush one last time with melted butter and bake in a preheated oven at 220 °C for 30 minutes, until the pastilla turns golden.

Nutritional information *