Ingredients
- 1 fresh chicken
- 4 yellow onions
- 1 dl chopped parsley leaves
- 1 dl chopped coriander
- 1½ tsp ground cinnamon
- 1 tsp ginger
- ½ teaspoon ground cardamom seeds
- salt & pepper
- 1 envelope saffron (½g)
To the Pie
- 2 dl chicken broth (from the boiled)
- 3 tbsp wheat flour
- 3 eggs
- 1 tsp ground cinnamon
- 1 tsp icing sugar
- 6 filo sheets
- 2 dl finely chopped almonds
- 25g melted butter
Do this
- Set the oven to 175 – 225 degrees
- Peel and chop the onion and mix with chopped parsley, coriander, cinnamon, ginger and cardamom. Rub the chicken with salt and pepper and stuff it with the onion mixture.
- Place it in an ovenproof dish. Dissolve the saffron in a little water and brush the chicken with it. Brush during frying with Pour 3 dl of water into the mold and fry the chicken in the lower part of the oven for about 50 minutes or until it is cooked through.
- Do not turn off the oven but leave it at 175 degrees.
- Take out of the mold and let the chicken cool and debone it. Cut the chicken into bite-sized pieces. Save the onion filling.
- Strain the chicken skin, measure up to 2 dl and whisk it together in a saucepan with wheat flour. Bring to a boil and simmer to a thick sauce. Pull the saucepan off the plate and beat in the eggs, one at a time. Season the egg sauce with cinnamon and a little icing sugar.
- Place a sheet of filo pastry in a round greased ovenproof dish, brush with melted butter, sprinkle on some chopped almonds and cover with the next sheet. Brush again with butter, sprinkle on almonds and cover with a third plate. Let the dough sheets hang over the edge.
- Mix the chicken meat and the onion filling with the egg sauce. Pour everything into the pie shell.
- Cut the other dough sheets so that they are round and fit the mold. Place em flat at a time over the form, brush with butter and sprinkle on chopped almonds. Fold over the loosely hanging dough and pinch the edges well.
- Make some air holes with a sharp knife. Brush with melted butter, sprinkle on some chopped almonds and bake in the lower part of the oven for 35 – 40 minutes or until the pie is golden.
- Take out the pastille, let it cool a little and sift over some icing sugar and cinnamon, cinnamon. Serve with a salad.
