Bastela, a special chicken cake

Cut the boneless chicken into 4 pieces and season with salt and black pepper

Peel the almonds and fry them in oil until golden brown

Let cool, then grind coarsely with 100 g of caramel and 1/2 teaspoon of cinnamon

Roll out the puff pastry to a thin sheet

Place the chicken, butter, onion, 3 tablespoons of chopped parsley, 1 teaspoon of ground cinnamon, and 2 tablespoons of allspice in a skillet

Cook over medium heat for 10 minutes

Stir well, reduce heat slightly, and let cook for 15-20 minutes over low heat without covering

Beat the eggs in a bowl, add a pinch of salt, ginger, and whisk until smooth. Reserve

Mix the chicken and add 1 tablespoon of chopped parsley

Mix well and remove from heat when cooked through

Let the chicken cool, cut into thin slices, and mix with the remaining sauce in the skillet

Check the seasoning

Combine the beaten eggs, return to the heat while whisking constantly

This will result in a very soft filling

Remove from heat and let cool

Butter a round mold well and line it with puff pastry

Dust with allspice and cinnamon

Sprinkle chopped almonds over the top

Cover with another sheet of puff pastry, dust with allspice and cinnamon

Place half of the chicken filling in the center, cover with puff pastry and dust with allspice and cinnamon

Add the remaining chicken filling

Cover the cake with puff pastry and fold the edges over the filling

Fold the top layer down over the filling

Put in a preheated oven at 300°F

When the crust is golden brown, remove from the oven and flip the cake onto a plate

Return to the oven to toast the other side

Remove from the oven when toasted, then dust lightly with caramel

Decorate with cinnamon powder to create a lozenge pattern

Serve immediately

Yield: 6-8 servings.