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KOSHER DELIGHT - YOUR JEWISH ONLINE MAGAZINE!
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מתכונים
כשרים לעוף |
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KOSHER CHICKEN RECIPES |
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MOROCCAN PASTILLA - CHICKEN AND ALMOND PIE: |
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INGREDIENTS: |
- 12-15 sheets fillo dough
- Salt and pepper to taste
- One 3-pound chicken
- 3 onions, finely chopped
- 1 cup vegetable oil or parve margarine, melted
- 1 tbsp fresh coriander, finely chopped or 1 tsp dry coriander
- ¼ tsp turmeric
- 1¼ tsp cinnamon
- 1 tsp ground ginger
- Pinch of saffron in ½ cup warm water
- ½ tsp allspice
- 2 cups water (or more)
- 12 ounces blanched almonds
- 2 tbsp sugar
- 8 eggs, beaten
- Confectioners' sugar and cinnamon for garnish
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DIRECTIONS: |
- About 2 hours before starting, remove
the fillo from the freezer, but keep tightly covered.
- Salt and pepper the
chicken. Brown in its own juices in a heavy skillet. Remove to a
plate. Add the onions and parsley to the skillet. Sauté in 2
tbsp vegetable oil or margarine until golden, stirring
frequently.
- Return chicken to the
skillet and add coriander, turmeric, 1 teaspoon cinnamon,
ginger, saffron in water, allspice, and 2 cups water or more if
you think it is needed. Bring to a slow boil. Cover and simmer
about 45 minutes, or until the chicken is done.
- Meanwhile, sauté the almonds
in 4 tbsp oil until brown. Remove to dry n paper towels. When
cool and dry, chop coarsely and combine with the sugar and the
remaining ¼ teaspoon cinnamon.
- If you are going to cook the
pastilla immediately, preheat oven to 375 degrees F.
- When chicken is done, remove
from pot and let cool.
- If you wish, skim off some of the
fat from the sauce and leave sauce over small flame to reduce
the stock to about 1½ cups.
- When the chicken is cool, debone
it and , using your fingers, break it into small chunks,
about ¼ inch each. (Except for very fatty parts, use the entire
chicken.) Place on a plate.
- When the sauce is reduced, slowly add
the beaten eggs and stir for a minute or two until eggs
become custardlike. Do not let the sauce become too dry.
- You can assemble the pie
several ways, using either a round quiche pan or a 9 X 13-inch
Pyrex pan. Brush oil on the bottom of either pan you use.
- Rectangular method: Place 1
fillo sheet in the pan and brush with oil. Repeat with 5 more
sheets. Over them, spread ½ the nuts, ½ the egg mixture, all
the chicken the remaining egg mixture, and the remaining nuts.
Cover with 5-6 sheets of fillo, again brushing with oil each
time. Fold over any loose ends and brush the tops with oil. Take
a last leaf of fillo, fold under so that it neatly covers the
pie, and brush with oil. (You can also layer the fillo between
the different foods.)
- Cicular method: Place 1
sheet of fillo in the middle of the quiche pan. Brush with oil
and then repeat with 5 more fillo sheets, moving thepan a bit so
that the fillo fans the entire pan. Fold 2 pieces of fillo and
place in center. In a circle 9 inches in diameter, sprinkle ½
the almonds on top, then ½ the egg mixture, all the chicken,
the remaining egg mixture and finally the remaining
almonds. Cover with the extended edges of the 6 fillo sheets,
brushing the edges first. Seal down, then place 2 more sheets of
fillo on top; fold over and seal underneath, so that an enclosed
circular crust is formed.
- Bake the pie 30-45 minutes,
until top is evenly browned. When ready to serve, sprinkle the
top with confectioners' sugar and cinnamon, almonds, or both, in
crisscross fashion over the entire pastilla.
- Note:
If preparing in advance, do steps 1-12, cover with aluminum
foil, and freeze. Remove a few hours before cooking and cook as
normal (perhaps baking a bit longer)
Source: The Jewish
Holiday Kitchen by Joan Nathan
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KOSHER DELIGHT MAGAZINE
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