Text 5902, 105 rader
Skriven 2011-01-17 04:39:00 av Dave Drum (1:124/311)
Ärende: Gourmet 533
===================
MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Moroccan-Style Chicken Pie
 Categories: Pastry, Nuts, Poultry, Fruit
      Yield: 5 servings
 
MMMMM--------------------------FILLING-------------------------------
      2 tb Olive oil
      1 lg Onion; chopped
      1 ts Ground cinnamon
      1 ts Ground ginger
    1/2 ts Turmeric
    1/8 ts Crumbled saffron threads
      1 tb All purpose flour
      2 c  Chicken broth
  1 1/2 lb Chicken thighs; skinned,
           - boned
    1/4 c  Chopped golden raisins
      2 tb Chopped fresh cilantro
      2 tb Chopped fresh Italian
           - parsley

MMMMM---------------------------PHYLLO--------------------------------
    1/2 c  Slivered almonds
      3 tb Powdered sugar
    1/2 ts Coarse kosher salt
    1/4 ts Ground cinnamon
     10    Sheets (17"x12") phyllo
           - pastry
    1/2 c  Unsalted butter; melted (for
           - brushing)
 
  B'stilla, a traditional Moroccan recipe, was the inspiration for this
  savory pie. The dish consists of a spiced chicken filling sandwiched
  between layers of crisp phyllo pastry.
  
  For filling:
  
  Heat oil in heavy large skillet over medium heat. Add onion and sauté
  until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric,
  and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add
  broth; bring to simmer. Sprinkle chicken with salt; add to broth
  mixture. Gently simmer chicken uncovered until cooked through,
  reducing heat if necessary to prevent boiling, about 20 minutes. Stir
  in raisins. Sets killet aside until chicken is cool enough to handle.
  
  Transfer chicken to plate. Shred chicken coarsely and return to
  skillet. If sauce is thin, simmer over medium heat until sauce coats
  chicken thickly. Stir in cilantro and parsley. Season filling with
  salt and pepper. Cool filling completely.
  
  DO AHEAD: Can be made 2 days ahead. Cover; chill.
  
  For phyllo:
  
  Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and
  cinnamon in mini processor.
  
  Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish
  onto stack. Cut around dish through phyllo, making ten 10" rounds.
  Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
  
  Brush same pie dish with melted butter. Place 1 phyllo round on work
  surface; brush with butter and sprinkle with scant 1 tablespoon
  almonds. Top with another phyllo round, brush with butter and
  sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more
  phyllo rounds, butter, and almonds. Fit phyllo stack into prepared
  piedish. Brush with butter. Spoon filling evenly over. Place 1 phyllo
  round on work surface. Brush with butter and sprinkle with scant 1
  tablespoon almonds. Top with another phyllo round, brush with butter
  and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo
  rounds, butter, and almonds.
  
  Placestack atop filling; top with remaining phyllo round. Tuck in
  edges. Drizzle more butter over top. Cut 4 slits through top phyllo
  stack to allow steam to escape.
  
  DO AHEAD: Can be made 6 hours ahead. Cover and chill.
  
  Preheat oven to 375øF. Place pie on rimmed baking sheet. Bake
  uncovered until phyllo is golden and filling is heated through, about
  40 minutes. Cool 15 minutes. Cut into wedges.
  
  by Jeanne Thiel Kelley
  
  Bon Appétit | March 2009
  
  Yield: Makes 4 to 6 servings
  
  MM Format by Dave Drum - 13 March 2009
  
  Uncle Dirty Dave's Archives
 
MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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