Total time: 1hr 50m
Preparation Time: 40m

For 6 people


Andreas Halter

Nutritional Information

Contains 821 Kcal, 39g Protein, 37g Carbohydrates, 56g Fat


  • Chicken
  • olive oil for sautéing
  • 400 g onions, chopped
  • 1 chicken (approx. 1.2 kg)
  • 30 g ginger, finely chopped
  • 1.5 tsp salt
  • 1 tsp turmeric
  • 1 tsp cinnamon
  • 0.5 tsp pepper (black), ground
  • 1 pinch nutmeg
  • 1 pinch saffron
  • 1 pinch ground cloves
  • 2.5 dl chicken bouillon
  • Almonds
  • 200 g almonds
  • 1 tbsp icing sugar
  • 0.5 tsp cinnamon
  • Onion and egg mixture
  • 60 g butter
  • 30 g sugar
  • 40 g flat-leaf parsley, finely chopped
  • 5 eggs
  • Pastilla
  • 240 g strudel pastry filo pastry leaves
  • 60 g butter for brushing
  • a little icing sugar
  • a little cinnamon

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  • Chicken

    Separate the legs from the chicken and halve the breast down the middle, including the bones. Brown all of the parts all over in a pan, remove. Heat a little oil in the same pan, sauté the onions. Add the ginger and spices to the onions, and continue cooking. Return the chicken to the pan, pour in the stock, bring to the boil. Cover the pan with a lid. Cook for approx. 40 mins. in the centre of an oven preheated to 190°C. Take the pan out of the oven, remove the chicken (leave the onions in the pan), allow the meat to cool. Remove the meat from the bones, tear/chop into large pieces, set aside.
  • Almonds

    Place the almonds on a tray. Toasting: 9-10 mins. in the centre of an oven preheated to 190°C. Allow the almonds to cool, chop roughly, mix with icing sugar and cinnamon, set aside.
  • Onion and egg mixture

    Add the butter, sugar and parsley to the onions in the pan. Bring to the boil on the hob, and reduce until almost all of the liquid has evaporated. Crack the eggs, pour into the pan, stirring constantly, until the mixture thickens. Leave to cool.
  • Pastilla

    Place a sheet of pastry into a round baking tray (approx. 28 cm in diameter), brush the pastry with butter, place another sheet of pastry on top, brush, etc., until all of the sheets of pastry have been used (the sheets should protrude out over the tray by about 15 cm all round). At the very bottom, spread the chicken out over the pastry, then pour the onion and egg mixture over the top, and finally scatter over the almonds. Brush the overlapping pastry sheets with butter and fold over in the middle so that the pastilla is completely sealed. Brush with butter again. Bake for approx. 18 mins. in the centre of an oven preheated to 190°C. Remove the pastilla and tip out onto a plate so that the bottom is now on top. Allow to cool, dust with icing sugar and cinnamon.

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