Moroccan chicken, almond, and honey pastilla: the easy recipe.

In a pot over medium heat, sauté the chicken with oil, salt, chopped onions, pepper, cinnamon, coloring saffron, and saffron strands. Stir constantly until the chicken is well browned. Add a liter of water and bring to a boil for 30 minutes. Five minutes before the end of cooking, add the parsley. Remove the chicken, debone it, and shred the meat.

Keep the pot on low heat to reduce the sauce and add the eggs one at a time, stirring to combine the mixture. Remove from heat once the water has completely evaporated.

Poach and blanch the almonds, then dry them with a paper towel and brown them in hot oil. Once cooled, chop them with the sugar by briefly placing them in a blender. Add orange blossom water and mix everything to infuse the flavor into the almonds.

Brush a baking sheet with melted butter (using a brush) and spread five sheets of pastry. They should hang over the edge of the sheet. Brush them with melted butter as well, then place one sheet in the middle of the sheet to hold the filling securely.

Line the inside of the pan with the egg and onion mixture and spread the chicken crumbs as the second layer. Drizzle with melted butter and then spread the almond mixture as the third layer.

To finish, fold the sheets over the filling and brush with melted butter. Place another sheet coated with egg yolk on top to seal the entire surface and cover the folds. Brush again with melted butter and place in the oven, preheated to 180°C, for 30 minutes. The dish should take on a golden color.