Bastilla with chicken

Heat the oil in a pan and fry the chicken until lightly colored. Sprinkle with 1 tbsp pepper, the variety all hanout and salt to taste. Stew 5 minutes on low heat. Meanwhile, chop the onion. Add the onion and the saffron.

Pour in enough water until the chicken is just below. Bring to boil. Cook for 1 hour on low heat until the chicken falls off the bone.

Grate the yellow skin of the lemon and squeeze out the fruit. Slice the leaves of the coriander. Add the coriander, the grater and 2 tbsp juice. Remove the pan from the heat, remove the chicken and cut into pieces.

Strain the cooking liquid and cook on high heat for 10 minutes. Meanwhile, crumble the bread. Mix the chicken with the onion mixture and the bread. Add some cooking liquid.

Beat the egg.

Preheat the oven to 220 ° C. Place 1 sheet of defrosted filo pastry on a baking sheet covered with parchment paper, brush with oil and sprinkle with pepper. Put 1 sheet of dough on it and brush it again with oil. Spoon the chicken on the dough. Brush the edges with egg.

Now make the dough patch for the top: brush 1 sheet of dough with oil, sprinkle with pepper and put 1 sheet on it. Place over the chicken filling and stick to the bottom dough piece. Fold the dough around the filling under the bottom.

Brush with egg and fry in 10 min. Golden brown.