- Olive oil - 2 items. spoons
- Chicken fillet - 800 grams
- Onions - 2 Pieces
- Garlic - 2 Teeth
- Ginger - 30 Grams
- Saffron - - To taste
- Chili pepper - 1 piece
- Cinnamon stick - 1 piece
- Chicken broth - 250 Milliliters
- Almonds - 45 Grams
- Sugar powder - 1 st. a spoon
- Cinnamon - 1 st. a spoon
- Butter - 50 Grams
- Egg - 1 piece
- Dough flaky bezdozhzhevoe (rectangular sheets) - 4-6 pieces
Chicken fillet cut into small cubes (1-1.5 cm side), 2-3 minutes fry in olive oil in a thick-bottomed deep frying pan. We put the chicken in a plate, and in the same pan put the finely chopped onions, garlic, finely chopped chili and grated ginger. Fry until the onion is transparent. Put the chicken back into the pan, fill it all with chicken broth. Add the saffron and simmer until the broth evaporates. While the chicken is stewing in broth (and this is about 15 minutes), make a dough. Mix ground almonds, powdered sugar and cinnamon. Now the main thing. We take a sheet of puff pastry, sprinkle it with almond mixture, we put on top another sheet - and roll it out. Then up - a little more almond mixture, a sheet of dough, roll out. And so - until the sheets and almond mixture run out. The resultant dough is placed in a baking dish, oiled. In the cooked chicken, add one egg, stir. Pour the filling for the pie on the dough. Form the pie (on the edges you should have left the unused filling of the dough). Top with butter and decorate with whole almonds. Bake for 25 minutes at 180 degrees. Then take out of the oven, lightly cool and serve. Pleasant!
Servings: 5-7