Basteeya Pastilla Moroccan Chicken Pie Food

BASTEEYA (MOROCCAN CHICKEN PIE)

Steps:

• Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside.
• In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes.
• Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil.
• Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe).
• Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped.
• Preheat oven to 375F.
• When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil.
• Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo.
• Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it.
• Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly.
• Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top.
• Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.

BISTEEYA OR MOROCCAN CHICKEN PIE

Steps:

• In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
• simmer gently, covered, until the chicken is cooked, 45 minutes.
• remove the chicken from the sauce and let it cool.
• remove all the bones and tear the chicken into 1 inch pieces.
• bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
• add the chicken, cilantro, parsley, salt and pepper and mix well.
• Preheat oven to 375°F.
• Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
• Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
• set aside and reserve the rest of the cinnamon sugar for a garnish.
• Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
• place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
• brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
• spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
• Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
• then continue adding 7 more sheets of phyllo to the pie as your did before.
• tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
• place in 375F oven and bake until golden brown and flaky, about 20 minutes.
• sprinkle the garnishing cinnamon and sugar over top.

MOROCCAN CHICKEN & EGG PIE (BISTEEYA/B'STILLA)

Steps:

• Rinse the chicken & remove any fat. Crush the garlic & mix with the salt & pepper. Cover the chicken with the mixture & let marinate for 30 minutes.
• Place the chicken in a large pot. Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan. Bring to a boil, then lower the heat, cover, & simmer for 1 hour.
• Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside.
• Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice. Lower the heat until the sauce is simmering.
• Beat the eggs until they are frothy & then add to the sauce. Stir continuously until the eggs are cooked. (They should become curdy, stiff, & dry.) Taste for salt & set aside.
• Remove all the bones from the chicken. Then shred into 1 inch pieces.
• Note: All the steps done until now can be prepared in advanced, even the day before.
• Preheat the oven to 425 degrees. Thaw the phyllo dough for use later.
• Heat 1/4 cup sweet butter until melted. When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids.
• Unroll the dough, keeping it under a damp towel to prevent it from drying out.
• Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside.
• Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan. Cover the bottom of the pan with 2 pastry leaves.
• Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides. (The entire bottom of the pan should be covered.) Brush the extended leaves with butter so they do not dry out.
• Scatter pieces of chicken on the bottom of the pan so there is a thin layer. Layer some of the well-drained egg mixture on top of the chicken. Place the 4 crisp leaves on top of the egg layer.
• Add another thin layer of chicken & then a thin layer of eggs (using all that is left).
• Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter.
• Fold the extended leaves over the top cover of the pie & brush lightly with butter. Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets). Brush the entire pie again with butter.
• Bake the pie in the oven for 20 minutes (the top leaves will be golden brown).
• Shake the pan to loosen the pie. Invert the pie onto a large, buttered baking sheet.
• Brush top of the pie (which used to be the bottom) with more butter & return to the oven. Continue to bake for 10-15 minutes, or until golden brown.
• Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate. Serve hot -- .

MOROCCAN PASTILLA

Steps:

• THE CRUST: If frozen, thaw out 1/2 pound (half a package) philo dough in the refrigerator for at least 8 hours.
• THE MEAT FILLING: In a large pan, combine 4 chicken breasts (cubed); 1 small onion (coarsely chopped); 1 1/2 teaspoons salt, 1 teaspoons fresh thyme (or 1/8 teaspoons dried); and 2 cups of water. At this point, you could also add any vegetables you like such as mushrooms (sliced); green peas, a potato (peeled and cubed); a carrot (peeled and diced); kernels of corn; etc. Bring to a boil and then simmer until the vegetables and meat are thoroughly cooked (20-30 minutes).
• THE NUTS: Preheat the oven to 350ºF. Place 1 cup almonds (finely chopped) in a shallow baking pan. Bake, stirring occasionally until golden brown (10-15 minutes). Cool.
• THE SPICES: In a small bowl, mix 1/4 cup brown sugar, 2 teaspoons cinnamon, 1/2 teaspoons ground ginger, and 1/4 teaspoons ground nutmeg.
• THE ONION MIXTURE: In a large frying pan, cook 1 small onion (finely chopped), in 3 tablespoons butter or margarine until limp but not browned.
• THE OTHER FILLING: In a medium bowl, whisk together 6 eggs; 2 cloves of garlic (finely chopped); 1 teaspoons salt; 1/4 teaspoons black pepper (freshly ground); and 2 tablespoons fresh mild mint or parsley (chopped). Add to the ONION MIXTURE (from above) and cook over low heat, stirring occasionally, until eggs are softly set. Remove from heat.
• THE PASTILLA: Melt 1 cup butter or margarine. Use a brush to grease a 9-inch springform pan generously. Unroll the sheets of the phyllo dough so that they lie flat. Cover the dough with waxed paper and a wet paper towel so that they don't dry out. Line the pan with 1 sheet of dough, allowing the dough to extend over the edge of the pan. Brush the piece of dough generously with butter. Top with another piece of dough and brush with butter. Continue this until you have 8 layers of butter-brushed phyllo dough.
• FILLING THE PASTILLA: For the filling, add a layer of THE MEAT FILLING (from above), THE OTHER FILLING (from above), and then THE NUTS (from above). Sprinkle THE SPICES (from above) over the nuts.
• Fold the remaining sheets of phyllo dough to fit the pan. Reserve 2 sheets for the topping. Stack the phyllo over THE NUTS, brushing each layer with butter. Fold the edges of the phyllo that extend beyond the pan in toward the center. Top with the last 2 sheets of phyllo, folded to fit the pan; tuck any protruding edges down inside the rim of the pan. Brush with the remaining butter.
• Using a razor blade or small sharp knife, cut through the top layers of the dough down to THE NUTS to mark the pie in 8 wedge shapes.
• Bake until well browned and heated through (45 minutes to an hour).
• Remove the pan sides.
• Sift confectioner's sugar and 1/2 teaspoons cinnamon over the top.
• Serve immediately, cut into the marked wedges.

MOROCCAN CHICKEN PIE

Steps:

• Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
• Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
• Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
• Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
• Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
• Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
• Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
• Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
• Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
• Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
• Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
• Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.

MOROCCAN CHICKEN PASTILLA

Steps:

• In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.
• In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.
• In a 9x12 inch baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo.
• Brush the top of the last sheets of philo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.

CHICKEN BASTILLA (PIE)

Steps:

• In large skillet or 5-quart dutch oven, heat 1 tablespoon olive oil over medium-high heat. Add chicken breasts and cook until golden brown on all sides-about 5 minutes. Remove chicken from skillet and set aside.
• In same large skillet, add onions, garlic, ginger, and remaining 1 tablespoon oil; saute, stirring constantly, just until onions are translucent. Stir in cinnamon, cumin, ground coriander, red pepper, turmeric, and saffron. Reduce heat to low and cook, stirring constantly, until onions are completely coated with spices-about 3 minutes.
• Increase heat to high. Add broth, fresh coriander, and parsley to skillet with onion mixture. Heat to boiling, stirring to combine. Return chicken to skillet, cover, reduce heat to low, and simmer until chicken is tender, approximately 30 minutes.
• Remove chicken from skillet to plate and set aside to cool. Continue to cook onion mixture, covered, until almost dry, about 15 minutes. Add eggs, salt, and pepper to onion mixture.Cook until soft curds form, about 3 minutes. Remove skillet from heat and set onion-egg mixture aside to cool.
• Topping:. Heat oven to 375 degrees F. Spread almonds on ungreased baking sheet and place in oven for 7 minutes or until lightly toasted. In food processor with chopping blade (or by hand), process almonds with sugar and cinnamon until coarsely ground.
• When chicken is cool enough to handle, remove and discard skin and bones. Tear chicken into 2-inch-long strips.
• To assemble bastilla, place phyllo between 2 sheets of waxed paper, then cover with damp towel. (Phyllo dries out very quickly. Each time you remove a sheet, be sure to cover remaining sheets with damp towel.) Brush 12-inch pizza pan with some melted butter. Remove 1 sheet of Phyllo and place on pan, letting the edges hang over the rim. Brush phyllo sheet with butter. Working quickly, stack and butter 11 more sheets, arranging them in the pan in an overlapping, circular fashion (like a pinwheel).
• On center of phyllo, in even layers, arrange half the Topping, half of onion-egg mixture, all of chicken strips, the remaining onion-egg mixture, and the remaining Topping, Fold overhanging phyllo over top of bastilla and brush top with butter.
• Continue to butter and arrange 12 phyllo sheets in the same pinwheel fashion over top of bastilla (as before). Carefully tuck the overhanging ends underneath it. Brush top and side of bastills with butter. Cover loosely with foil.(At this point, can be refrigerated two hours or up to 2 days before baking).
• Heat oven to 350 degrees F. Bake bastilla 20 minutes or until golden. (If bastilla has been chilled, bake 5 to 10 minutes longer.) Place a baking sheet or another 12-inch pizza pan over the bastilla and invert so that the underside is now on top. Return to oven on the new pan (or slide back onto original pan) and bake 25 minutes longer or until crisp and golden.
• If desired, sprinkle confectioners' sugar and ground cinnamon on top of bastilla.
• Note: Ground saffron is available in specialty shops. If you can't find it, crumble the commonly found saffron threads before measuring.

MOROCCAN CHICKEN PIE (B'STILLA)

Steps:

• Heat chicken broth in a 4-quart saucepan; add in saffron, garlic, cinnamon sticks, coriander, turmeric, onion, and carrot.
• Bring broth to a boil and simmer, uncovered, for 20 minutes.
• Remove cinnamon sticks from broth, decrease heat to medium.
• Stir in parsley and eggs, stirring eggs until they appear like scrambled eggs, but not dry.
• Remove the eggs and vegetables with a slotted spoon and place them in a colander set over a bowl (refrigerate until ready to proceed).
• In a heavy pan, melt the butter; add in the almonds and brown them in the butter, being careful not to burn them.
• Remove from heat, and cool.
• Place the almonds in a food processor fitted with a metal blade; add the 1/3 cup powdered sugar and 1 teaspoon cinnamon; pulse on and off until the almonds are ground; set aside until ready to proceed.
• Preheat oven to 400°.
• Unwrap the phyllo dough and cover it with a clean kitchen towel.
• Brush a 13 x 9 inch ovenproof baking dish with melted butter.
• Brush a sheet of phyllo with melted butter, sprinkle it with some of the bread crumbs, and place it in the baking dish; repeat with 5 more sheets of phyllo, brushing each one with butter and sprinkling it with crumbs (you will have 6 sheets total).
• Spread half the egg and vegetable mixture over the phyllo, and sprinkle the filling with half of the ground almonds.
• Cover with 2 more sheets of phyllo brushed with butter and sprinkled with bread crumbs.
• Cover with all the chicken, then top with 2 more sheets of phllyo brushed with butter and sprinkled with bread crumbs.
• Top with remaining egg/vegetable mixture and the remaining ground almonds.
• Cover the pie with 4 more sheets of phyllo, each buttered and sprinkled with bread crumbs (at this point the pie may be refrigerated for up to 24 hours before baking).
• Bake for 30-40 minutes, until the phyllo is golden brown.
• Remove the pie from the oven and let it rest for 5 minutes.
• Sprinkle with powdered sugar and ground cinnamon; serve.