In a pot over low heat, brown the sliced onions for 5 minutes. Add the minced chicken breast, spices and water. Cover and cook over medium heat until the sauce liquid has completely evaporated.
Beat the eggs into an omelette, add them to the chicken with the sugar and herbs, stirring, for 8 minutes over low heat. Remove the pot from the heat and let the mixture cool completely.
Make m’hancha and brown them in the oven. Serve the m’hancha hot decorated with icing sugar and cinnamon
Ingredients
- 350 g of chicken breast
- 2 chopped onions
- 3 tbsp. tablespoon of oil
- 3 eggs
- 4 tbsp. chopped coriander and parsley
- 1/2 tsp. teaspoon ginger
- 1/2 tsp. teaspoon of pepper
- 2 cinnamon sticks
- 1/2 tsp. teaspoon turmeric
- 1 pinch of nutmeg
- 1 tbsp. teaspoon of salt
- 10 cl of water
Pastilla leaves
- 250 g of pastilla leaves
- 100 g melted butter
- 1 beaten egg
Decoration
- 2 tbsp. tablespoons of icing sugar
- 1 tbsp. teaspoon cinnamon
