MOORISH CHICKEN (15TH CENTURY PORTUGAL)
Posted to the SCA_recipes LiveJournal community. This is a Portuguese reinvention of a Moorish dish; a real Muslim dish would not have bacon. "Cut up a fat hen and cook on a mild flame, with 2 spoons of fat, some bacon slices, lots of coriander, a pinch of parsley, some mint leaves, salt and a large onion. Cover and let it get golden brown, stirring once in a while. Then cover hen with water and let boil, and season with salt, vinegar, cloves, saffron, black pepper and ginger. When chicken is cooked, pour in 4 beaten yolks. Then take a deep dish, lined with slices of bread, and pour chicken on top."
Provided by DrGaellon
Categories Whole Chicken
Time 1h40m
Yield 5 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 761.8, Fat 53.2, SaturatedFat 15.1, Cholesterol 332.1, Sodium 791, Carbohydrate 19.3, Fiber 1.4, Sugar 2.7, Protein 48.3
MOORISH CHICKEN AND NUT PIE
From The New Spanish Table. According to the author, this is a specialty in many bakeshops in the Andalusian city of Granada and local food historians like to say that the recipe was made by the Moorish aristocracy of the Alhambra palace and then kept alive in a convent by nuns - though it is more likely that it is borrowed from the city's large North African community. If you use store-bought roast chicken and frozen puff pastry, the pie is quite simple to make. Like many dishes with a combination of spices, this would benefit from making the chicken mixture a day ahead and assembling the pie the next day. I have also made this with a combination of cooked chicken and canned chickpeas.
Provided by pattikay in L.A.
Categories Chicken
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 19
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.
Nutrition Facts : Calories 748.6, Fat 50, SaturatedFat 10.9, Cholesterol 88.2, Sodium 290.2, Carbohydrate 49.4, Fiber 3.3, Sugar 7.6, Protein 27
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