Ingrédients pour Basteeya Moroccan Chicken Pie
- 1/4 cup olive oil
- 1 large onion, chopped
- 3 garlic cloves, minced
- Thai Chile
- Cinnamon Stick
- Madras Curry Powder
- 1 teaspoon fresh ginger, grated
- Fresh Lemon Zest
- 2 lbs chicken legs
- Prunes
- Green Olives
- 2 cups chicken stock
- Lemon, Juice Of
- 1 teaspoon coarse salt
- 1/2 teaspoon fresh ground black pepper
- Powdered sugar, for dusting
- 1/2 cup blanched almonds, toasted and roughly chopped
- 1 teaspoon ground cinnamon
- 1/2 cup butter, melted
- 1 lb phyllo dough, thawed
- 1 egg, beaten
- Fresh coriander, chopped, for garnish
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Comment préparer Basteeya Moroccan Chicken Pie
- Preheat oven to 375°F (190°C).
- In a large skillet, heat olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add garlic and ginger, and cook for another minute until fragrant.
- Add the chicken and cook until browned on all sides. Stir in the turmeric, cumin, cinnamon, saffron, and salt. Add the chicken broth and bring to a simmer.
- Reduce heat to low, cover, and cook for 20 minutes, or until the chicken is cooked through.
- While the chicken is cooking, prepare the almond filling: In a bowl, combine the toasted almonds, sugar, cinnamon, and orange blossom water.
- Once the chicken is cooked, remove it from the skillet and shred the meat. Add the shredded chicken to the almond mixture.
- Lightly brush a 9-inch pie dish with melted butter. Layer half of the phyllo sheets in the dish, brushing each sheet with melted butter. Overlap the edges to create a crust.
- Spoon the chicken and almond mixture into the phyllo crust.
- Top with the remaining phyllo sheets, brushing each with melted butter.
- Bake for 40-45 minutes, or until the pastry is golden brown and crispy.
- Let the basteeya cool slightly before slicing and serving. Garnish with powdered sugar and chopped cilantro (optional).
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
28g
Fat
58g
Carbs
8g