Individual b'stillas (moroccan chicken and almond pies) pt 1

1 servings

Ingredients

Quantity Ingredient
½ cup Blanched whole almonds; toasted and cooled
3 tablespoons Granulated sugar
1 teaspoon Cinnamon
¼ teaspoon Saffron threads; crumbled
2 tablespoons Hot water
1 medium Onion; chopped (about 1
; 1/4 cups)
2 Garlic cloves; cut into thin
; strips
1½ Sticks unsalted butter; (3/4 cup)
¾ teaspoon Ground ginger
½ teaspoon Freshly ground black pepper
2 pounds Chicken parts; (about 1 whole
; breast, 2 thighs,
; and 2 legs)
1½ cup Low-salt chicken broth
3 larges Eggs; beaten lightly
¼ cup Plus 2 tablespoons chopped fresh parsley
; leaves
3 tablespoons Chopped fresh coriander
1½ tablespoon Fresh lemon juice; or to taste
18 Sheets; (about 1 1/2
; packages) phyllo
; (preferably Number
; 4 ultra-thin)
Confectioners' sugar and cinnamon for
; sprinkling
2 teaspoons Ras el hanout
For the ras el hanout:; (moroccan spice
; blend)
½ teaspoon Aniseed
1 teaspoon Fennel seeds
8 Whole allspice berries
Seeds from 8 cardamom pods
8 Whole cloves
15 Whole black peppercorns
1 Stick cinnamon; broken in half
1 tablespoon Sesame seeds
1 teaspoon Coriander seeds
½ teaspoon Cuminseed
A pinch dried red pepper flakes
A pinch ground mace
1 tablespoon Ground ginger
1 teaspoon Freshly ground nutmeg

Directions

FOR THE ALMOND SUGAR

FOR THE FILLING

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 saute 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 1¾ 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 425F. 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 continued in part 2

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