Moorish Chicken And Nut Pie Food

MOORISH CHICKEN AND NUT PIE

Steps:

• Heat the olive oil in a large skillet over medium high heat. add the onion and cook till it begins to soften, 3-5 minutes.
• Reduce heat to low and cook till the onion is very soft but barely browned, about 15 minutes, stirring occasionally and adding a little more olive oil and 1-2 t of chicken stock if the skillet looks dry.
• stir in the chicken and cook for 1 minute.
• Add the paprika, cumin, ginger, cinnamon and cayenne and stir for a few seconds.
• add the 1/2 cup chicken stock, the tomatoes and raisins and cover the skillet and cook for 12-15 minutes.
• the filling should be soft and moist; if it seems a little too wet, increase the heat to high for a few seconds so the liquid reduces.
• season the filling with salt to taste and let it cool completely.
• the filling can be prepared up to a day ahead and refrigerated, covered.
• place the oven rack in the center of the oven and preheat to 375. lightly brush a 17x11 inch baking sheet with olive oil.
• lightly flour the work surface. using a floured rolling pin, roll out 1 sheet of puff pastry to a roughly 18x12 inch rectangle.
• transfer it to the oiled baking sheet. (I wasn't really precise in my rolling out of the pastry sheet - I know I didn't roll it out to 18 inches).
• roll out the remaining sheet of puff pastry to a rectangle that is slightly smaller than the first.
• spread the filling evenly over the pastry on the baking sheet, leaving about 1 inch bare along each of the 4 edges.
• sprinkle the pine nuts and almonds evenly on top.
• cover the filling with the second pastry rectangle. fold the edges of the bottom crust up over the top and crimp edges.
• place the egg yolk and milk in a small bowl and whisk to mix.
• brush the top of the pie with this egg wash.
• using a sharp knife, make slits all over the top crust to allow steam to escape.
• bake the pie on the center rack till golden brown and baked through, about 30 minutes.
• let the pie cool till slightly warm or room temperature.
• dust very lightly with confectioners' sugar, cut into squares.

MOROCCAN SPICED PIE

Steps:

• Preheat the oven to fan 180C/ conventional 200C/gas 6. Dry fry the seeds briefly in a small pan over a medium heat until toasty - don't let them burn. Grind coarsely using a pestle and mortar (or a bowl and the end of a rolling pin), then mix in the paprika, cinnamon, 1⁄2 tsp salt and 4 tbsp oil. Tip the squash into a roasting tin, pour over the spiced oil and toss. Roast for 20 minutes.
• Meanwhile, heat 2 tbsp of oil in a frying pan, add the shallots and cook, stirring, until they start to brown. Stir in the ginger and 100g/4oz each almonds and pistachios.When brown, toss in the cranberries, 2 tbsp honey, and the spinach so it wilts. Take off the heat and stir into the squash, when it comes out of the oven. Set aside.
• In a food processor, whizz the chickpeas with the garlic, cumin, remaining oil, lemon juice, 2 tbsp water and salt and pepper to make houmous. Stir in the coriander.
• Melt the butter in a small pan. Put a loose-bottomed 28cm quiche tin on a baking sheet and brush with some butter. Keeping the filo covered with a damp cloth so it doesn't dry out, lay one sheet over half of the tin so that it hangs over the edge by about 10cm. Lay another sheet on the other side, so it overlaps the first in the centre and hangs over the opposite edge. Brush with butter. Lay two more filo sheets in the opposite direction in the same way and brush with more butter.
• Build up two more layers in this way, so you use a total of eight sheets of filo. Pile half the squash mixture in the centre of the pastry. Spread over the houmous and then the rest of the squash mixture.One at a time, bring the edge of each filo sheet up to the centre to cover the filling, creating voluptuous folds as you go. Brush carefully with more butter. (If making a day ahead, cover now with cling film and chill. To reheat, remove the pie from the fridge, heat the oven, then bake for 35-40 minutes.)
• Bake for 30-35 minutes, until crisp and golden. Just before the pie is ready, reheat any remaining butter in the pan, tip in the rest of the nuts and fry until golden. Spoon in the 4 remaining tbsps of honey and, when it melts, take off the heat and pour over the pie. Serve with Harissa yogurt sauce (mix the yogurt and milk together to make a thin sauce, stir in the herbs and season. Swirl in harissa to taste) and lemon wedges.

MOORISH CHICKEN (15TH CENTURY PORTUGAL)

Steps:

• Separate chicken into 10 pieces (thighs, legs, wings, cut breasts in half).
• Slice onion. Wash and coarsely chop parsley, mint, and coriander.
• Heat oil or melt fat over medium heat. When shimmering, fry bacon a couple of minutes. Add chicken, onion, herbs, and salt and fry, uncovered, about 10 minutes. Cover and cook covered another 20 minutes.
• Add water, vinegar, cloves, saffron, pepper, and ginger. Bring to a boil and cook 45 minutes.
• Toast bread, and arrange toast in individual serving bowls.
• Lightly beat egg yolks, then stir them into the broth and remove pot from heat. Pour into bowl with toasts.