CHICKEN AND DATE PASTILLA
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Coat a 9-inch pie plate with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat.
- In a medium bowl, whisk together eggs and broth. Add to chicken mixture.
- Arrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving.
- Note: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.
MOROCCAN CHICKEN PASTILLA
Another recipe from a good friend of mine taught me also who's from Morocco. When I first tasted it, it was soo delicious and I wanted more. It's a long process, but it's worth it!
Provided by Darla Mays
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 1751.5, Fat 63.6, SaturatedFat 9.9, Cholesterol 385.7, Sodium 1878.6, Carbohydrate 223.3, Fiber 14.7, Sugar 54.7, Protein 74
CHICKEN PASTILLA
Categories Chicken
Number Of Ingredients 20
Steps:
- Steps: Soak the raisins in warm water. Heat 2 Tbsp olive oil and 1 Tbsp butter in a Dutch-style casserole pot. Braise the chicken drumsticks on all sides for a few min, then remove. Add 2 more Tbsp olive oil and cook the onions with the spices - ginger, cinnamon, paprika, nutmeg, saffron and ginger root - for a few min, until they are fragrant. Return the chicken drumsticks to the pot, add 1/3 cup water, 2 Tbsp chopped coriander, 1 Tbsp chopped parsley, season with salt and pepper, cover and simmer for 1 hour. Heat 1 Tbsp olive oil in a frying pan and saute the almonds. Chop and mix with 1.5 Tbsp sugar and 1 tsp cinnamon. Keep. Remove the meat from the bones and chop coarsely. Reduce the chicken sauce by 2/3. Beat the eggs in a bowl and add 1 Tbsp chopped coriander. Add the eggs to the casserole and stir constantly on low heat until you have a creamy consistency. Remove. Preheat your oven at 400 F. Take a round cake mold and brush it with melted butter. Line it with 2 buttered phyllo sheets, on top of each other. Add two more buttered phyllo circles at the bottom. Top with half of the meat, half of the nuts and raisins, half of the sauce. Add 2 more buttered phyllo sheets on top and start again with the meat, sauce, raisins and nuts. Finish with 4 buttered phyllo sheets and tuck them to seal properly. Brush with an egg yolk mixed with a little water. Place in the oven for 30 mns, or until golden. Remove, sprinkle with confectioner's sugar and cinnamon, and serve with a large green salad.
CHICKEN & ALMOND PASTILLAS
Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar
Provided by Cassie Best
Categories Dinner, Main course
Time 1h50m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.
- Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley - the mixture should be quite thick. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you're not working with under a damp tea towel, so it doesn't dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.
- For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.
Nutrition Facts : Calories 359 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
SPICED CHICKEN & APRICOT PASTILLA
Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner
Provided by Cassie Best
Categories Dinner, Lunch
Time 1h25m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
- Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
- Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.
Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
More about "chicken pastilla recipes"
MOROCCAN PASTILLA - RECIPES - HAIRY BIKERS
From hairybikers.com
SIMPLE CHICKEN PASTILLA (MOROCCAN PIE) - CHEFESRECIPES.COM
From chefesrecipes.com
EASY MOROCCAN PASTILLA RECIPE WITH CHICKEN - SIMPLE. TASTY. GOOD.
From junedarville.com
MOROCCAN CHICKEN PASTILLA | GRADFOOD
From gradfood.com
SIMPLE CHICKEN PASTILLA (MOROCCAN PIE) | GORDON RAMSAY
From youtube.com
BEST PASTILLA RECIPE (SKILLET CHICKEN PIE) - THE MEDITERRANEAN DISH
From themediterraneandish.com
TRADITIONAL MOROCCAN CHICKEN PASTILLA (BASTILLA) RECIPE
From ahlanwasahlan.co.uk
CHICKEN PASTILLA (SKILLET CHICKEN PIE) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
CHICKEN PASTILLA | MOROCCAN RECIPES| SBS FOOD
From sbs.com.au
CHICKEN BASTILLA RECIPE - BBC FOOD
From bbc.co.uk
MOROCCAN CHICKEN BASTILLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
HOW TO MAKE MOROCCAN CHICKEN PASTILLA - MOROCCO WORLD …
From moroccoworldnews.com
CHICKEN PASTA RECIPES
From allrecipes.com
CHICKEN PASTA RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
RECIPE: CHICKEN PASTILLA - TASTINGTABLE.COM
From tastingtable.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love