Moorish Chicken 15th Century Portugal Recipes

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.

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.