Text 35924, 106 rader
Skriven 2010-03-17 08:54:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: BADTHINGS
=================
-=> Quoting Glen Jamieson to Michael Loo <=-

 GJ> in China [...] life there is now much more
 GJ> humane and prosperous than during the days of the Chairman.

That's not saying much!

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Moroccan-Style Chicken Pie
Categories: Moroccan, Chicken, Pies
  Servings: 4

           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  low-salt chicken broth
  1 1/2 lb skinless boneless chicken
           thighs
    1/4 c  chopped golden raisins
      2 TB chopped fresh cilantro
      2 TB chopped fresh Italian
           parsley
           PHYLLO:
    1/2 c  slivered almonds
      3 TB powdered sugar
    1/2 ts coarse kosher salt
    1/4 ts ground cinnamon
     10    sheets (17x12 inches) fresh
           phyllo pastry or frozen,
           thawed
    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. Yield: Makes 4 to
6 servings

For filling:

Heat oil in heavy large skillet over medium heat. Add onion and
saute 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. Set skillet 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-inch
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 pie dish. 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. Place stack 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 375 F. 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.

From: Mike Stock
 
MMMMM-------------------------------------------------


Cheers

YK Jim


... It is less important to redistribute wealth than opportunity.

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