MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Pastel De Ave (Plato Marroqui)
Categories: Poultry, Vegetables, Herbs, Nuts, Pasta
Yield: 4 Servings

4 Chicken drumsticks
2 Scallions
1 Celery rib
3 lg Eggs
Parsley
200 ml Chicken broth
1 tb Brown sugar
1 tb Ras el Hanout
Salt
Saffron or turmeric
2 ts Cinnamon
17 oz Pkg phyllo dough
50 g Melted butter
125 g Chopped almonds
pn Olive oil
Glacé sugar

Put a little oil in a large skillet or pan, chop the
onions and the celery stick and sauté for a few minutes.
Add sugar, a teaspoon of cinnamon, salt, Ras el Hanout,
parsley and saffron and stir with a wooden spoon.

Add the drumsticks and fry again with the spices. Pour
the chicken stock and let it cook covered for 1/2 hour.

After that time, remove the chicken and crush it. Leave
the sauce that reduces about 15 minutes.

The oven is set @ 180°C/360°F.

Prepare the almond paste. Put a little olive oil in a
pan and toast the almonds, taking care that they do not
burn and stirring with a spatula. When they are golden
brown and incorporate 25 g of sugar glacé and a teaspoon
of cinnamon. It is stirred for a moment and removed from
the fire.

Mix the shredded chicken with the reduced sauce and add
them, one by one, stirring the 3 eggs, so that the
filling is juicy.

Make the pastry. Melt a piece of butter in the
microwave. A sheet of greaseproof paper is put in a cake
mold (the one that comes with the sheets of phyllo).
Spread with melted butter. 2 sheets of phyllo are placed
on top, so that they overlap the edges to close the
cake.

Put a layer of chicken and another sheet of phyllo.
Spread with melted butter and pour the rest of the
almond paste. Put another sheet of phyllo and the
rest of the chicken on top.

Cover with 2 more sheets of phyllo and insert the edges
towards the walls of the pastry, sealing and closing the
pastry well.

Spread with melted butter (some people put a beaten egg,
to your liking) to help seal the edges. Put in the oven
for 20 minutes-30 minutes. I did not need to turn the
cake over, because I saw that it was also golden on the
bottom.

Sprinkle with cinnamon and serve immediately.

RECIPE FROM: http://Cookbooth.com

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