In a frying pan, brown the flaked almonds in 1 teaspoon of oil. Drain them.
In a casserole dish, brown the chicken pieces in 20 g of butter and 1 tablespoon of oil. Add the peeled and chopped onions, coriander, honey, 1 teaspoon of cinnamon and ras el hanout. Season with salt and pepper. Pour in 20 cl of water, cover and simmer for 1 hour.
Bone the chicken pieces and remove the skin. Cut the flesh into pieces. Set aside.
Remove the coriander and reduce the cooking juices by half. Reduce the heat to low.
Beat the eggs into an omelette, season with salt and pepper. Pour them into the casserole dish and scramble them.
Preheat your oven to 180°C (gas mark 6).
Butter a mold. Place a sheet of brick pastry at the bottom then 5 around it, overflowing by half. Finish with another in the middle on the 5 sheets.
Spread the almonds in an even layer. Place the chicken pieces, top with the scrambled eggs
Fold the edges of the brick pastry sheets inwards. Cover with the last 6 sheets and tuck the edges into the mold.
Brush the surface with 30g melted butter. Sprinkle with 1 teaspoon cinnamon and icing sugar.
Bake for about 20 minutes (until the brick pastry sheets are golden and crispy).
Pastilla:
12 sheets of brick pastry
1 chicken of 2 kg cut into pieces
4 eggs
125 g flaked almonds
2 onions
5 sprigs of coriander
1 teaspoon of honey
50 g butter
Oil
2 teaspoons cinnamon
1 teaspoon of Ras el Hanout
Icing sugar
Pepper
Salt