bisteeya - Moroccan Chicken Pie
Source of Recipe
The Essential Mediterranean Cookbook
Recipe Introduction
A delicious chicken pie with a subtle difference - found in the Middle East and North Africa..
Preparation time: 30 min Total cooking time: 1 hour 20 min
List of Ingredients
200 g (6 1/2 oz) butter
1.5 kg (3lb) chicken, cut into 4 portions
1 large onion, finely chopped
3 teaspoons ground cinnamon
1 teaspoon ground ginger
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper
1/2 teaspoon ground turmeric
1/2 teaspoon saffron threads soaked in 2 tablespoons warm water
1/2 cup chicken stock
4 eggs, lightly beaten
1/2 cup chopped fresh coriander
3 tablespoons chopped almonds
3 tablespoons icing sugar, plus extra, for dusting
375 g (12 oz) filo pastry
Recipe
1. Preheat the oven to moderate (350 F). Grease a 30 cm (12 inch) pizza tray.
2. Melt 40 g (1 1/4 oz) of the butter in a large frying pan, add the chicken, onion, 2 teaspoons of the cinnamon, all the other spices and the chicken stock. Season with salt and pepper, cover and simmer for 30 minutes, or until the chicken is cooked through.
3. Remove the chicken from the sauce. When cool enough to handle, remove the meat from the bones, discard the skin and bones and shred the meat into thin strips.
4. Bring the liquid in the pan to a simmer and add the eggs. Cook the mixture, stirring constantly, until the eggs are cooked and the mixture is quite dry. Add the chicken, chopped coriander and parsley, season well with salt and pepper and mix. Remove from the heat.
5. Bake the almonds on a baking tray until golden brown. Cool slightly, then blend in a food processor or spice grinder with the icing sugar and remaining cinnamon until they resemble coarse crumbs.
6. Melt the remaining butter. Place a sheet of filo on the pizza tray and brush with melted butter. Place another sheet on top in a pinwheel effect and brush with butter. Continue brushing and layering until you have used 8 sheets. Place the chicken mixture on top and sprinkle with the almond mixture.
7. Fold the overlapping filo over the top of the filing. Place a sheet of filo over the top and brush with butter continue to layer buttered filo over the top in the same pinwheel effect until you have used 8 sheets. Tuck the overhanging edges over the pie to form a neat round parcel. Brush well with the remaining butter. Bake the pie for 40-45 minutes until cooked through and golden. Dust with icing sugar before serving.
6-8 servings.
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