B’stilla au Poulet et aux Oeufs Citronnés

Name: B’stilla au Poulet et aux Oeufs Citronnés
Cuisine: Spanish
Ingredients: 1 packet (heaped ½ teaspoon) powdered saffron; icing (confectioners’) sugar; 100 g/¼ lb (½ cup) smen (or butter); 2–4 cloves garlic, peeled and finely chopped; 1 Spanish onion, peeled and coarsely grated; 8 eggs, well beaten; 4 tablespoons lemon juice; 2 frying (broiler/fryer) chickens, boned and quartered; groundnut (peanut) oil; 1 egg yolk, beaten with a little water; 900 ml/1½ pints (3¾ cups) water; salt; chicken giblets; 1–2 teaspoons powdered cinnamon; 4 tablespoons melted butter; 6 tablespoons icing (confectioners’) sugar; 4 tablespoons orange-flower water; 3 tablespoons orange-flower water; powdered cinnamon; 6 sprigs flat-leafed (Italian) parsley, chopped; 3 sprigs fresh green coriander, chopped; 1 teaspoon powdered ginger; 6 tablespoons olive oil; 350 g/¾ lb (3 cups) ground almonds; 1 teaspoon cracked black pepper; 1½ teaspoons coarse salt; 24 warkha pastry leaves; melted butter

Preparation info

Difficulty
Easy

Appears in

Taste of Morocco

By Robert Carrier

Published 1987

About

Ingredients

24 warkha pastry leaves
melted butter
1 egg yolk, beaten with a little

Europe
Africa
Asia
Iran
Spain
Morocco
Pastry
Mediterranean

Method

On the day before you are to make b’stilla, rub chicken pieces and giblets with salt. Leave for 1 hour, then wash off and drain dry. Place chicken pieces and giblets in a large bowl.
To make the chermoula, combine all the ingredients in a bowl, then pour over chicken pieces and giblets. Rub in well, then leave to marinate for at least hours or overnight.