Moroccanbstella Recipes

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)

Steps:

• To make the almond sugar:
• In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
• To make the filling:
• In a small bowl combine saffron with hot water and let stand 10 minutes.
• In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
• Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
• Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
• Preheat oven to 425°F. and butter 2 large shallow baking pans.
• In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
• Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
• Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
• Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
• Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
• To make the ras el hanout:
• In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

MOROCCAN B'STELLA

Steps:

• Heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
• Stir well and add the 2 cups of water.
• Cover with a lid and cook for 20 minutes.
• Remove the chicken from pan and set aside.
• Allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
• Cook the eggs with the sauce stirring continually so eggs won't stick.
• When eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
• Set he eggs aside to cool.
• Open the phyllo and cover with a damp towel so it will not dry out.
• Take an 8-10 inch round baking pan/dish and cover generously with butter.
• Very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
• Add another sheet of phyllo crunched in the middle of the pan.
• Mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
• Pour some of the cinnamon sugar all around the phyllo.
• Then, add 1/2 of the roasted crushed almonds.
• Cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
• Cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
• Cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
• Cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
• Pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
• Turn the pan upside down onto a large platter. Mix together remaining cinnamon and sugar.
• Garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
• Serve hot.