Text 25548, 101 rader
Skriven 2015-03-31 05:31:26 av Dave Drum (1:261/38.0)
Ärende: Gourmet 527
===================
 * Originally in: fido.HOME_COO

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)

  FOR FILLING: Heat oil in heavy large skillet over medium
  heat. Add onion and saut+¬ 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 bemade 6 hours ahead. Cover and chill.

  Preheat oven to 375+.F/190+.C.

  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 App+¬tit | March 2009

  Yield: Makes 4 to 6 servings

  MM Format by Dave Drum - 13 March 2009

  Uncle Dirty Dave's Archives

MMMMM

... "When engaged in eating, the brain should be the servant of the stomach."

--- BBBS/Li6 v4.10 Dada-2
 * Origin: Prism bbs (1:261/38)