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Moroccan Pastilla Recipe by Dana Mcmahan
Ingredients
  • subheading: For the almonds:
  • 1 tablespoon butter
  • ⅔ cups almonds
  • 1 tablespoon sugar
  • subheading: For the pastilla:
  • 1 stick butter
  • 2 tablespoons olive oil
  • One 2- to 2 ½-pound chicken, cut into pieces
  • 1 cup flat-leaf parsley, chopped
  • 1 ½ teaspoon quatre épices*
  • Pinch of saffron
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ½ cup water
  • 1 onion, chopped
  • 3 tablespoons sugar
  • 3 eggs, beaten
  • One 16-ounce package phyllo dough squares
  • Oil, for frying
  • Powdered sugar, for garnish
  • Cinnamon, for garnish Get Ingredients
Steps
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