Home » Howto & Style » [EN] Sweet Mini Chicken Pastilla / مينى بسيطلات بالدجاج واللوز – CookingWithAlia – Episode 764

[EN] Sweet Mini Chicken Pastilla / مينى بسيطلات بالدجاج واللوز – CookingWithAlia – Episode 764

RECIPE: https://www.cookingwithalia.com/764-sweet-mini-chicken-pastilla/

For the chicken:
1 Large chicken ( about 2 kgs), cut into small pieces
1/2 teaspoon ground turmeric
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/2 teaspoon ground nutmeg flower
1/2 teaspoon salt
1/2 teaspoon pepper
A pinch of saffron threads
1 teaspoon preserved butter
1 kg white onions, thinly sliced
3 tablespoons honey
125 milliliters (1/2 cup) water (x2)
125 milliliters (1/2 cup) mixt olive oil and vegetable oil
A bunch fresh parsley

For the almonds:
250 grams (1 cup) blanched almonds, peeled
50 grams (1/3 cup) powdered sugar
1 tablespoon orange blossom water
1 tablespoon vegetable oil

For decoration:
500 grams warka sheets
60 grams almond flakes, roasted
3 tablespoons Honey

Step 1: Preparing the chicken
1- In a large bowl, add the turmeric, cinnamon, ginger, cardamom, ground nutmeg flower, salt, pepper, saffron threads, preserved butter, and a half cup of water. Mix all the ingredients together with a tablespoon until it becomes a homogeneous marinade.
2- Add the chicken pieces to the marinade and mix well using hands until completely coated.
3- Cover the bowl with a plastic wrap and place the chicken in the fridge for 1 hour. This step will allow the chicken meat to absorb the marinade and to become tastiest.
4- In a large pot over medium heat, add the marinated chicken pieces and the mixed oils. Gently stir with a spatula and bring to a boil.
5- Add the finely sliced onions and parsley to the chicken. Stir and cover the pot for 15 minutes.
6- Stir the sauce and cover the pot. Continue cooking the chicken for 15 minutes on medium heat. From time to time, check on the chicken, turn it over, and add in half cup of water if necessary for the chicken not to stick to the pot and burn.
7- Once it is done, remove the chicken pieces from the sauce. Place it in a plate and reserve.
8- Keep the sauce in the pot, uncover, add in honey, a pinch of cinnamon, and cook it for a few minutes on high heat to reduce it until it becomes thick.
9- When the chicken had cooled down, remove the meat from the bones and break it up into small pieces.
10- Add the chicken meat to the sauce and mix well with a spatula until well combined. Set aside

Step 2: Preparing the almonds
11- In a large bowl, mix the blanched almonds with the vegetable oil until they are completely coated.
12- Place the almonds on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 15 minutes until they become slightly golden. Set aside until they cool completely before using.
13- In a food processor, place the roasted almonds and mix into a chunky mixture
14- Pour the almond chunks in a medium bowl. Add in the powdered sugar, the orange blossom water, and mix all the ingredients together until well combined.

Step 3: Assembling the mini pastillas
15- Place 1 sheet of warka on the bottom of a circle of 12 cm. Put 2 tablespoons of the chicken filling in the center and spread it evenly, then top it with a layer of almonds mixture.
16- Bring the sides of the warka sheet towards the center over the filling to create a circular shape. Brush the warka folds with vegetable oil and fix them in the center.
17- Place the filled warka in the center of another warka sheet and fold into a beautiful round mini pastilla. Repeat the same process until the chicken filling is over.
18- Cut the remaining warka sheets into fine strips and cover each pastilla surface with it for decoration.
19- Place the mini chicken pastillas on a baking sheet covered with parchment paper and bake in a preheated oven at 180°C (356°F) for 30 to 20 minutes until golden brown.
20- Remove from the oven, drizzle the mini chicken pastillas with honey and decorate with roasted almonds flakes. Serve immediately, when still hot and crunchy.

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Richbond Cookies / حلوة الريشبوند – CookingWithAlia – Episode 798

Richbond cookies are cookies from my childhood. I remember my grandmother tasking me for dipping them in apricot jam and rolling them in coconut! My fingers were also covered with this yummy mix and ended up licking them multiple times. LOL. I gave a twist to this cookie by adding some cardamom in the dough and switching the jam to pineapple instead of apricot! And the video bring a fresh modern perspective to this very classic Moroccan cookie. yummy!!! RECIPE: https://www.cookingwithalia.com/798-richbond-cookies/ INGREDIENTS: For the dough: 2 eggs 70 grams (1/3 cup) granulated sugar 1 tablespoon vanilla extract 80 milliliters (1/3 cup) vegetable oil 1 teaspoon baking powder 1 pinch of salt 1/2 teaspoon ground cardamom (optional) 300 grams (2 cups) all-purpose white flour For decoration: 100 grams (3.5 oz) pineapple jam (or apricot) 3 tablespoons orange blossom water 125 grams (4.4 oz) dried unsweetened finely shredded coconut DIRECTIONS: Step 1: Preparing the dough 1- In a large bowl, add the eggs, granulated sugar, vanilla extract, vegetable oil, baking powder, salt, ground cardamom, and mix all together with a whisk for 1 minute until well combined. 2- Add the flour little by little and continue mixing using your hand until an homogeneous and smooth paste is obtained. 3- Start shaping the cookie dough into small balls the size of walnuts. 4- Flatten the cookie balls a little bit with your hand palms, and place them in a baking sheet covered with parchment paper. 5- Bake the cookies in a preheated oven at 180°C (350°F) for 8-10 minutes, or until they turn golden. The bottoms of the cookies should be golden brown, but they will be mostly pale in color from the top. 6- Remove the cookies from the oven and allow to cool completely. Step 2: Decoration 7- In a saucepan, over medium heat, put the pineapple jam and heat for a few minutes until the texture becomes a little bit liquidy. Turn off the heat and pour the mixture in a bowl. Add the orange blossom water and mix. 8- Dip the cookies in the jam sauce, and leave them for 5 minutes. This step allow the cookies to absorb the liquid and become soft and tender in the mouth. 9- Roll the richbond cookies in the shredded unsweetened coconut one at a time until fully covered. Serve!

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