Moroccan Recipes_ Discover Delicious Moroccan Cooking with Easy Moroccan Recipes (2nd Edition)

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Directions

1. Place a large pan over medium heat. Melt the butter in it.


2. Add the chicken pieces, onions, 1 tsp salt, 1 tsp pepper, 2 tsp cinnamon, the ginger, cumin,
   cayenne, saffron, turmeric and chicken stock.


3. Put on the lid and cook them for 47 min over low heat. Drain the chicken and place it
   aside to lose heat.


4. Discard the bones from the chicken and shred it. Cook the remaining broth in the pan until
   it starts simmering.


5. Combine in the eggs and cook them for 6 min until they are one.


6. Stir the chicken into the mix with cilantro, parsley, salt and pepper.


7. Before you do anything preheat the oven to 375 F.


8. Spread the almonds on a lined up baking sheet. Cook it in the oven for 6 min. place it
   aside to lose heat.

Famous Crunchy Moroccan Bastya

Prep Time: 30 mins

Total Time: 50 mins

Ingredients

14 tbsp butter
3 1/2 lbs whole chickens, cut up into 4
pieces skin removed
1 large onion, minced
Salt and pepper
3 3/4 tsp cinnamon
1 1/2 tsp ginger
1 1/4 tsp cumin
1/4 tsp cayenne
1/2 tsp saffron thread
1/2 tsp turmeric
1/4 C. chicken stock
4 eggs, lightly beaten

Servings per Recipe: 4

Calories 1515.7

Fat 110.3g

Cholesterol 480.4mg

Sodium 1046.0mg

Carbohydrates 67.3g

Protein 65.7g

1/4 C. chopped fresh cilantro

1/4 C. chopped fresh parsley

1 C. blanched almond (whole)

4 tbsp powdered sugar

3/4 lb phyllo dough

Famous Crunchy Moroccan Bastya