Showing posts with label phyllo. Show all posts
Showing posts with label phyllo. Show all posts

Friday, August 7, 2015

Chicken Bastilla

Of all the Moroccan foods I've tried, this recipe is my favorite. I will admit I really was surprised. I thought the combination sounded crazy. Chicken with cinnamon, scrambled egg mixture, almonds and all topped with powdered sugar? It couldn't possibly be good, right? Not only did I love it, my whole family loved it. My son said it is one of his all time favorite foods. There are a lot of steps to this recipe and it does take awhile to make but it really is worth it. I recommend going to the link listed below the recipe to the source since Cooking with Alia has a video. Watch the video before making this recipe. Oh, it is so good!
Moroccan Chicken Bastilla
Chicken filling:
2 Tbsp vegetable oil
2 large onions, finely chopped
1 cup parsley, finely chopped
1 tsp ground ginger
1 tsp ground cinnamon
1/4 tsp ground turmeric
pinch of saffron
1 tsp salt
1/4 tsp pepper
2 lbs. chicken breast
2 cups chicken broth

Egg filling:
6 large eggs

Almond filling:
10 oz. blanch almonds
4 oz. powdered sugar
2 Tbsp water
1/4 tsp ground cinnamon
vegetable oil for frying

Dough ingredients:
1 package of phyllo dough
8 Tbsp butter, melted
1 egg yolk

  1. In a large pot, heat the oil over high heat.
  2. Add the onions, parsley, ginger, cinnamon, turmeric, saffron, salt, and pepper. Mix well.
  3. Add the chicken breast and mix. Cover the pan and cook for 10 minutes.
  4. Add the chicken broth and allow the mixture to cook.
  5. Cover and allow the chicken to cook for 20 minutes. 
  6. Remove the chicken from the mixture. Place the chicken onto a plate and allow to cool. 
  7. Once cooled, shred the chicken into small pieces. Set aside.
  8. Lower the heat to low.
  9. Add the 6 eggs to the mixture in the pot. Mix well. 
  10. Allow the mixture to cook 10 minutes. Stir often. Once the liquid has evaporated, remove from the pot and place in a bowl to cool. Set aside.
  11. In a large skillet, add oil. Heat over medium heat.
  12. Add the almonds and fry until golden brown. 
  13. Remove the excess oil from the almonds. 
  14. Add one Tbsp of the almond oil to the shredded chicken. Mix well. Set aside. 
  15. Into a food processor, add the almonds, powdered sugar, cinnamon, and water. Pulse until the almonds are crushed. Set aside.
  16. Brush a deep pie pan with melted butter. 
  17. Carefully, fold 3 pieces of phylllo dough into half. Place onto the bottom of the pie pan. Brush with melted butter.
  18. Hold another 3 pieces of phyllo dough in half. Place the folded piece on the side of the pan with 1/3 of the length draped over the edge of the pan. The phyllo dough should be overlapping the bottom layer. Brush with the melted butter. 
  19. Continue to drape the sides of the pan with the halved phyllo dough. Brush with the melted butter.
  20. Spread the egg mixture into the middle of the pan.
  21. Cover the egg mixture with two layers of the phyllo dough. Brush with melted butter. 
  22. Add the shredded chicken into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter.
  23. Add the almond mixture into the middle of the pan. Cover with two layers of the phyllo dough. Brush with the melted butter. 
  24. Carefully, fold the draped phyllo dough over the almond mixture. Brush with melted butter. 
  25. Any remaining phyllo dough should be draped over the top of the dish. Tuck any sides inside the pan. Brush with melted butter. 
  26. Brush the top of the phyllo dough with the egg yolk.  
  27. Preheat oven to 350 degrees F. 
  28. Bake the 20 to 30 minute or until golden brown.
  29. Remove from oven and decorate the top of the bastilla with sifted powdered sugar and cinnamon.
  30. Serve immediately.
Recipe adapted by Cooking with Alia.

One year ago...............................I made Blueberry Muffins.
Two years ago.............................I made Berry Tea.
Three years ago...........................I made Steak and Ale Pie.
Did you already know..............................
-The Arabs introduced Moroccans to meat infused with spices and wrapped in a pastry.
-Chicken Bastilla is a traditional Moroccan chicken pie.
-Chicken Bastilla was initial made with fledgling pigeons.

Monday, July 23, 2012

Raspberry Phyllo Tarts

Since I really didn't think you had enough berries recipes already, I will (just for you) post a few raspberry recipes. Oh, your welcome. You don't have to thank me. My children have been thanking me lately. They must be my children since they aren't complaining yet.
If you couldn't tell by now, I love berries. So, I was looking up raspberry recipe in Cooking Light Annual Recipes 2008 cookbook and noticed a raspberry Phyllo tart recipe. It looked easy. It looked quick and I totally changed it besides a few ingredients. All of my tarts were gone within the hour. So, here is my inspired recipe from Cooking Light.
Raspberry Phyllo Tart Recipe
1 (2.1 oz.) package of mini phyllo shells
4 oz. reduced fat cream cheese, softened
2 Tbsp honey
1/4 tsp almond extract
1/2 cup chopped almonds, toasted
1/4 cup raspberries
Crushed almonds and additional raspberries for garnish

  1. Preheat oven to 350 degrees F.
  2. Place shells on a baking sheet.
  3. In a medium bowl, combine the cream cheese, honey, and almond extract.
  4. Stir in 1/4 cup of the chopped almonds and the 1/4 cup raspberries. Mix until well combined.
  5. Spoon in about 1 tsp of the cream cheese mixture into the Phyllo shells.
  6. Bake the shells for about 5 minutes and rotate pan.
  7. Bake the shells for another 5 minutes or until the cream cheese mixture is firm.
  8. Remove the shells from the oven and allow to cool for about 5 minutes.
  9. Top the shells with crushed almonds and raspberries if desired.
 Recipe created by Jen of Sweet Morris.
 Did you already know...
-Another name for phyllo is filo or fillo. 
-The largest producer of phyllo products is Athens Foods.
-Phyllo dough has been produced since the Ottoman Empire but Athens foods have been producing it for over 50 years.