Kerala x Morocco
Malabar chicken pastilla
Sweet, savoury, crackly and spiced. The Malabar coast and Fez had more in common than anyone guessed.
110 minTime
37 gProtein each
mildSpice
Make it your way
Grandma's wayThe original. Handle with reverence.
The original597kcalsame
37 gproteinsame
5 gfibresame
110minutessame
Per serving, worked out from the ingredient table.
Ingredients
Method
6 steps- 1Heat the ghee in a pot on medium heat. Fry the onions 12 minutes until golden, then add the ginger garlic paste, chilli, curry leaves, garam masala, fennel, pepper, turmeric and 1/2 tsp cinnamon for 1 minute.
- 2Add the chicken, water and salt. Cover and simmer on low heat 25 minutes until tender with no pink inside. Lift out and shred.
- 3Boil the liquid 5 minutes to reduce. Lower the heat, stir in the beaten eggs and cook 2 minutes until softly set. Fold in the chicken, raisins, coriander and saffron. Cool.
- 4Toast the almonds in a dry pan on low heat for 4 minutes, chop and mix with 1 tbsp sugar and 1/2 tsp cinnamon.
- 5Brush a 23 cm pan with butter and overlap 6 buttered filo sheets with the edges hanging over. Layer half the almonds, the chicken, then the rest of the almonds. Fold the edges in and top with 4 more buttered sheets, tucking them under.
- 6Bake in the oven at 190°C for 30 minutes. Rest 5 minutes, then dust with the remaining sugar and cinnamon in a lattice.
Serve it like this
Set the whole pie on a round board with the cinnamon lattice on top. Cut wedges at the table and serve each with a spoon of cucumber raita.
