Beggars Chicken Food

CHICKEN BIRIYANI BEGGARS POUCHES

Steps:

• Mix the cayenne powder, coriander powder and tumeric powder, set aside
• In a clean food processor grind the medium onion, garlic and ginger to a paste
• Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
• Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
• Do the same to the cashew nuts and raisins and set aside
• Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
• Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
• Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
• Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
• Remove from heat and let cool
• Cut the phyllo sheets in half, so you have 32 squares
• cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
• Place one sheet of phyllo on your work surface
• Brush with a little melted butter, especially the edges
• Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
• Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
• Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
• Sprinkle 1/8th of the cashews and raisins on top
• Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
• Pinch the gather together and hold for 5 seconds
• This will hold the package closed
• Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
• Refrigerate until ready to bake (this can be made in advance up to this point)
• When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
• Preheat oven to 375*F
• Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
• To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
• If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf

BEGGAR'S CHICKEN

Steps:

• Mix marinade ingredients together and rub the chicken inside and out.
• Tie the legs together.
• Place chicken on a roasting rack, breast side up.
• Roast in 450 degree oven for 20 minutes until slightly brown.
• Remove from oven and let cool until you can handle it.
• Place chicken, breast side up, on parchment paper and wrap up.
• Place wrapped chicken in a paper sack and fold ends of bag.
• Roll out clay on a dish towel or wax paper on a bread board to about 1/2 inch thick, 16 inches wide, and 21 inches long.
• Place bagged chicken in the middle of clay, and encase the bag in clay. Create an animal shape such as a bird or pig.
• Place on a large baking sheet.
• Bake at 350 for 45 minutes.
• Increase the oven temperature to 400 degrees and continue baking the chicken for 30 minutes.
• Remove from oven and let rest 20 minutes.
• Serve at the table and let guests use a hammer to carefully crack it open.