Chicken Bastilla
Ingredients
Chicken - Thighs 400 g - bonls
Onion 2
Ginger 15 ml
Salt 5 ml
Pepper 5 ml
Turmeric 5 ml
Saffron 5 ml
Cinnamon 5 ml
Butter - salted 60 ml
Oil - Olive 15 ml
Cilantro 80 ml
Egg 4
Almond - Sliced 150 g
Sugar - Icing 60 ml
Pastry - Philo 200 g
Butter - Unsalted 60 ml
Preparation
1. Pre heat the oven to 300. Put almonds on cookie tray and bake 15 minutes.
2. Peel the onions and slice thinly, the coarsely chop.
3. Peel, thinly slice then chop the ginger.
4. Cube the chicken into bite sized pieces.
5. Chop the cilantro leaves.
6. Put a medium pan on medium low, add 3/4 of the salted butter and all the oil, then add the onions, chicken, ginger, pepper, turmeric, saffron, cinnamon and salt. Stir and Cover. Stir frequently and adjust the heat if necessary - this step should be slow - taking about 15 minutes until the chicken is cooked.
7. Remove the almonds from the oven. Let cool. Reserve a small amount of almonds for serving and transfer the rest to a food processor along with the icing sugar and the remaining salted butter. Pulse to get a course meal. Set aside.
8. Remove the chicken and continue cooking the onion mixture until the onions and mushy and the liquid evaporated - approx another 10 minutes.
9. Beat the eggs and add to the onion mixture, cooking slowly and stirring frequently. When the consistency of a thick custard turn off heat and let sit.
10. Melt the unsalted butter.And turn the oven up to 350
11. Using a brush butter the bottom and sides of a deep pir plate, then lay on philo, a sheet at a time, buttering each and alternating directions. Don't butter the overhand as we'll get this when we add ingredients. 8 or so sheets is sufficient.
12. Put the chicken in the pie plate, spreading until even. Then taking the top most overhanging leaves, fold back over the chicken, buttering each as you go. 3 - 4 leaves is fine.
13. Pour the egg mixture on top of the completed layer and again cover with the overhang, buttering each as you go. 2 sheets is sufficient.
14. Pour the almond mixture over the covered egg layer and finish folding in and buttering the overhang.
15. Cover with an additional sheet or two of philo, tucking any excess into the sides and buttering each sheet. Working with half sheets is likely best.
16. Put the completed pie into the oven to bake for 25 to 30 minutes.
17. Remove. Cover with a plate large enough to completely cover, and flip. The pie should easily slice out. Remove pie plate.
18. Dust with icing sugar and additional almonds and serve.
2. Peel the onions and slice thinly, the coarsely chop.
3. Peel, thinly slice then chop the ginger.
4. Cube the chicken into bite sized pieces.
5. Chop the cilantro leaves.
6. Put a medium pan on medium low, add 3/4 of the salted butter and all the oil, then add the onions, chicken, ginger, pepper, turmeric, saffron, cinnamon and salt. Stir and Cover. Stir frequently and adjust the heat if necessary - this step should be slow - taking about 15 minutes until the chicken is cooked.
7. Remove the almonds from the oven. Let cool. Reserve a small amount of almonds for serving and transfer the rest to a food processor along with the icing sugar and the remaining salted butter. Pulse to get a course meal. Set aside.
8. Remove the chicken and continue cooking the onion mixture until the onions and mushy and the liquid evaporated - approx another 10 minutes.
9. Beat the eggs and add to the onion mixture, cooking slowly and stirring frequently. When the consistency of a thick custard turn off heat and let sit.
10. Melt the unsalted butter.And turn the oven up to 350
11. Using a brush butter the bottom and sides of a deep pir plate, then lay on philo, a sheet at a time, buttering each and alternating directions. Don't butter the overhand as we'll get this when we add ingredients. 8 or so sheets is sufficient.
12. Put the chicken in the pie plate, spreading until even. Then taking the top most overhanging leaves, fold back over the chicken, buttering each as you go. 3 - 4 leaves is fine.
13. Pour the egg mixture on top of the completed layer and again cover with the overhang, buttering each as you go. 2 sheets is sufficient.
14. Pour the almond mixture over the covered egg layer and finish folding in and buttering the overhang.
15. Cover with an additional sheet or two of philo, tucking any excess into the sides and buttering each sheet. Working with half sheets is likely best.
16. Put the completed pie into the oven to bake for 25 to 30 minutes.
17. Remove. Cover with a plate large enough to completely cover, and flip. The pie should easily slice out. Remove pie plate.
18. Dust with icing sugar and additional almonds and serve.
