Saturday, June 20, 2015

Chicken Basteeya (Moroccan)

5 pounds chicken breasts
5 cloves garlic or 5 teaspoons chopped prepared garlic
1 cup chopped fresh parsley 
1 chopped red onion
1 dash of saffron
1/4 teaspoon tumeric
1 rounded teaspoon ginger
3 large cinnamon sticks
1 cup butter
1 pound whole, blanched almonds
confectioner's sugar
ground cinnamon
1/4 cup lemon juice
10 eggs
1 package phyllo pastry leaves

Wash chicken well. Pull out fat. Put chicken, garlic, spices & herbs, onions, half the butter, slat to taste and 3 cups water in a large pot. Bring to a boil. Lower heat, cover and simmer for an hour.
Meanwhile, chop almonds coarsely and add to 1/2 cup powdered sugar and 2 teaspoons cinnamon. Set aside.
When chicken is tender remove it and the cinnamon sticks from the pot. Save the broth. Set chicken aside to cool, later shred into small pieces. Boil sauce until 2 cups liquid remain. Add lemon juice. Beat eggs til frothy. Pour them into simmering sauce. Stir til eggs cook. (They should be curdy, stiff and dry). Taste for salt and set eggs aside. Keep a little broth.
Heat remaining butter in small pan.
Unroll thawed pastry leaves. Keep them under a moist towel or they'll dry out. Brush pan bottom with melted butter, then layer 6-7 leaves in a 13x9 cake pan, making sure some of the leaves hang over the side. Butter each layer to moisten, then spread almonds on top of the leaves. Next, cover almonds with shredded chicken, then eggs. Add 3-4 more buttered layers of phyllo across top and fold the phyllo flaps into the center, buttering each layer lightly. Brush the top with butter.
Bake at 375 until golden brown, then carefully flip pastry onto cookie sheet, and put it back in the pan, doughy side up. Brown 2nd side til golden brown. Remove from oven and sprinkle generously with powdered sugar and dot it with ground cinnamon.

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