Individual b'stillas (moroccan chicken and almond pies) pt 1
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Blanched whole almonds; toasted and cooled |
| 3 | tablespoons | Granulated sugar |
| 1 | teaspoon | Cinnamon |
| ¼ | teaspoon | Saffron threads; crumbled |
| 2 | tablespoons | Hot water |
| 1 | medium | Onion; chopped (about 1 |
| ; 1/4 cups) | ||
| 2 | Garlic cloves; cut into thin | |
| ; strips | ||
| 1½ | Sticks unsalted butter; (3/4 cup) | |
| ¾ | teaspoon | Ground ginger |
| ½ | teaspoon | Freshly ground black pepper |
| 2 | pounds | Chicken parts; (about 1 whole |
| ; breast, 2 thighs, | ||
| ; and 2 legs) | ||
| 1½ | cup | Low-salt chicken broth |
| 3 | larges | Eggs; beaten lightly |
| ¼ | cup | Plus 2 tablespoons chopped fresh parsley |
| ; leaves | ||
| 3 | tablespoons | Chopped fresh coriander |
| 1½ | tablespoon | Fresh lemon juice; or to taste |
| 18 | Sheets; (about 1 1/2 | |
| ; packages) phyllo | ||
| ; (preferably Number | ||
| ; 4 ultra-thin) | ||
| Confectioners' sugar and cinnamon for | ||
| ; sprinkling | ||
| 2 | teaspoons | Ras el hanout |
| For the ras el hanout:; (moroccan spice | ||
| ; blend) | ||
| ½ | teaspoon | Aniseed |
| 1 | teaspoon | Fennel seeds |
| 8 | Whole allspice berries | |
| Seeds from 8 cardamom pods | ||
| 8 | Whole cloves | |
| 15 | Whole black peppercorns | |
| 1 | Stick cinnamon; broken in half | |
| 1 | tablespoon | Sesame seeds |
| 1 | teaspoon | Coriander seeds |
| ½ | teaspoon | Cuminseed |
| A pinch dried red pepper flakes | ||
| A pinch ground mace | ||
| 1 | tablespoon | Ground ginger |
| 1 | teaspoon | Freshly ground nutmeg |
Directions
FOR THE ALMOND SUGAR
FOR THE FILLING
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar, and cinnamon.
Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.
In a heavy 4-quart kettle saute onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1¾ cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill.
Filling may be made 1 day ahead and kept chilled, covered.
Preheat oven to 425F. and butter 2 large shallow baking pans.
In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper.
Cover wax paper sheets with a kitchen towel. On a work surface arrange a continued in part 2