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
  
  Uncle Dirty Dave's Archives
 
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... "Never engage in a battle of wits with an unarmed man." Winston Churchill
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