Chicken Samosa
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Immerse yourself in the exotic and savory scents of Mediterranean cuisine by preparing this delicious Briouat au poulet, a traditional Middle Eastern appetizer that still resonates strongly in my childhood memories. Today I propose this sublime blend of caramelized onions, fresh berries, and chicken meat to you with love.
👥 Servings : 6 | ⏱ Prep time : 45 min
🥘 Ingredients
- 1kg of pastilla leaves or brick leaves
- 1 egg
- 1 liter of oil for frying
- For the filling
- 1 chicken
- 1kg of onions
- 8 eggs
- 120g of butter
- A bunch of parsley
- 1 tablespoon of sugar
- 1 teaspoon of ginger
- 1/2 teaspoon of cinnamon
- 1/2 teaspoon of saffron (natural)
- Salt, pepper
👨🍳 Instructions
- Saute the chopped onions with butter in a saucepan, add chicken cut into pieces, chopped parsley, saffron, cinnamon and ginger. Season with salt and pepper and pour half a liter of water. Let simmer for 45 minutes over low heat.
- Remove the chicken from the saucepan and let it rest over low heat until the total evaporation of the water, without stopping stirring with a wooden spoon. Add sugar and beaten eggs afterwards, stirring until the eggs are cooked. Let the onion and egg sauce cool.
- Remove the bones from the chicken and reserve them in a dish.
- Cut the pastilla leaves into rectangular shapes measuring 10cm by 30cm with scissors.
- Place a rectangle of pastilla leaf on the work surface. Put a tablespoon of onion and egg sauce and some chicken at the end of this rectangle, fold and fold to form a triangle, stick the tip with beaten egg making sure to enclose the triangle properly. Repeat this operation until the filling is used up or the pastilla leaves are finished.
- Fry these triangles until they are well golden brown.
- Serve immediately.
🏷 Tags: Pastilla chicken chicken briouat pastilla leaves onions frying oil egg appetizers
