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Chicken pastilla

Tender chicken in a spiced, caramel-rich sauce with a warm kick.
Warm, fragrant cinnamon notes with peppery sweetness and depth.
Golden, flaky pastilla vibes—comfort food that feels special.

dinner ⏱ 120 min 780 kcal / portion 85.0 g carbs / portion (estimated) eggglutenmilksulphitestree nuts 🔗 Original source

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Chicken pastilla
v4 · rb0e705f985 20260727Z1751 2 tbsp sunflower oil 2 pieces onion 12 pieces garlic 100 ml brandy 40 g dark chocolate 100 g ghee 250 g filo pastry 20 g icing sugar sea salt to taste 100 ml sherry vinegar 100 g currant 3 pieces shallot 200 ml double cream 300 g baby spinach 🌀 season chicken pieces 🍳 ⏱ 7-8 min heat sunflower oil and sear half the chicken 🍳 cook remaining chicken batch and cool it 🍳 ⏱ 15-18 min cook onions and garlic to caramelize ⏱ 4-5 min add tomatoes, cinnamon stick, pink peppercorns, and dried chillies 🍳 ⏱ 2 min pour in brandy and cook 🍳 ⏱ 1 h return chicken to pan and simmer covered 🍳 ⏱ 30-35 min bubble sauce to reduce until caramel-like 🍳 ⏱ 2 min remove cinnamon stick and chillies, then stir in dark chocolate and cook ⏳ cool the chicken and sauce, then pick meat from bones ⏳ stir chicken meat back into sauce and set aside 🍳 ⏱ 5 min warm sherry vinegar and brandy ⏳ stir in currants and cool 🌀 mix pine nuts with olive oil and smoked paprika 🍳 ⏱ 8 min cook shallots until soft and lightly coloured 🍳 ⏱ 2 min add garlic and cook with salt 🍳 ⏱ 2 min add currant mix and pine nuts, cook 🍳 ⏱ 3 min pour in cream and cook to reduce 🍳 ⏱ 3-4 min stir in spinach and cook until wilted 🔥 preheat oven to 200°C brush pan with melted ghee and line with filo pastry base spoon catalan spinach into pastry base 🍽 spread chicken filling over spinach and top with remaining filo sheets 🍽 seal top with final brush of melted ghee 🔥 ⏱ 1 h bake uncovered 🔥 ⏱ 10 min cover with foil and bake 🍳 ⏱ 10 min rest, invert and sprinkle icing sugar to serve warm Chicken Pastilla 🎉 1.5 kg chicken black pepper to taste 4 pieces tomato 4 pieces cinnamon stick 1 tsp pink peppercorn 2 pieces chipotle chilli 1 piece urfa chilli 2 pieces dried red chilli 500 ml white wine 500 ml chicken stock 150 g pine nut 1½ tbsp olive oil 1 tsp smoked paprika chicken, black pepper 1 piece 9 pieces 1 piece 25 ml brandy white wine, chicken stock dark chocolate 25 ml 25 ml pine nut, olive oil, smoked paprika 3 pieces double cream baby spinach 50 g 50 g ghee icing sugar
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Preparation steps

  1. season chicken pieces
  2. heat sunflower oil and sear half the chicken 7-8 min each side
  3. cook remaining chicken batch and cool it
  4. cook onions and garlic 15-18 min to caramelize
  5. add tomatoes, cinnamon stick, pink peppercorns, and dried chillies 4-5 min
  6. pour in brandy and cook 2 min
  7. return chicken to pan and simmer covered 1 hour
  8. bubble sauce to reduce 30-35 min until caramel-like
  9. remove cinnamon stick and chillies, then stir in dark chocolate and cook 2 min
  10. cool the chicken and sauce, then pick meat from bones
  11. stir chicken meat back into sauce and set aside
  12. warm sherry vinegar and brandy 5 min
  13. stir in currants and cool
  14. mix pine nuts with olive oil and smoked paprika
  15. cook shallots 8 min until soft and lightly coloured
  16. add garlic and cook 2 min with salt
  17. add currant mix and pine nuts, cook 2 min
  18. pour in cream and cook 3 min to reduce
  19. stir in spinach and cook 3-4 min until wilted
  20. preheat oven to 200°C
  21. brush pan with melted ghee and line with filo pastry base
  22. spoon catalan spinach into pastry base
  23. spread chicken filling over spinach and top with remaining filo sheets
  24. seal top with final brush of melted ghee
  25. bake uncovered 1 hour
  26. cover with foil and bake 10 min
  27. rest 10 min, invert and sprinkle icing sugar to serve warm

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