Zutaten für B Stilla
- 1/2 cup (1 stick) butter, plus additional melted for brushing
- 1.5 lbs boneless, skinless chicken thighs
- 1/2 cup chopped fresh parsley
- 1 medium onion, chopped
- 1/4 teaspoon saffron threads
- 1 cup slivered almonds
- icing sugar (not used in recipe)
- 2 large eggs, lightly beaten
- 1/4 teaspoon black pepper
- 3 teaspoons ground cinnamon
- 10 sheets phyllo pastry
- 2 cups water
- 1.5 cups granulated sugar
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Zubereitung von B Stilla
- Melt 1/2 cup (1 stick) butter in a large pot over medium heat. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, 1/2 cup chopped fresh parsley, 1 medium onion, chopped, 1/4 teaspoon saffron threads, and 2 cups water.
- Bring the mixture to a boil, then reduce heat and simmer, covered, for 45 minutes, or until chicken is cooked through.
- Transfer the chicken to a cutting board, reserving the cooking liquid. Let cool slightly.
- Shred the chicken and return the meat to the reserved liquid.
- Bring the mixture to a boil and cook, stirring frequently, until almost all of the liquid has evaporated (about 10-15 minutes).
- Let the chicken mixture cool completely.
- In a medium bowl, combine 1 cup slivered almonds and 1 cup granulated sugar.
- Add 1/2 of the almond mixture to the cooled chicken. Stir in 2 large eggs, lightly beaten, 1/4 teaspoon black pepper, and 2 teaspoons ground cinnamon.
- Preheat oven to 330°F (165°C). Position a rack in the middle of the oven.
- Butter a 13 x 14 inch ovenproof dish. Line the dish with 1 sheet of phyllo pastry, brushing it generously with melted butter.
- Layer 5 more sheets of phyllo pastry, buttering each sheet generously.
- Sprinkle the remaining almond mixture over the phyllo pastry. Top with the chicken mixture.
- Cover with the remaining 4 sheets of phyllo pastry, buttering each sheet and folding in the edges to enclose the filling. Brush the top with additional melted butter.
- Bake for 25-30 minutes, or until the pastry is crisp and golden brown.
- Sift 1/2 cup granulated sugar and 1 teaspoon ground cinnamon over the top of the baked pie.
Nutrition Information (Approximate per serving)
Sodium
19 g
Sugar
83g
Fat
125g
Carbs
13g
