by Lisa
Print Email

Also B'stilla.  A Moroccan chicken dish wrapped in phyllo dough.  Delicious!
Who knew you could make this at home!

1 whole chicken
2 tablespoon butter
1/4 cup olive oil
2 medium onions, chopped
2 cloves garlic, minced
Small bunch mint leaves, finely chopped
Small bunch parsley, finely chopped
1 teaspoon turmeric
1 teaspoon cumin or ras el hanout
1 teaspoon fresh grated ginger root
1 tablespoon tamari soy sauce
1 teaspoon salt (or to taste)
1/2 teaspoon freshly ground black pepper
1 1/2 cups chicken broth

1/2 cup pine nuts
1/2 cup blanched, slivered almonds
1/4 cup raw sugar
1 & 1/2 teaspoons cinnamon

1 tablespoon butter
6 eggs, beaten
Juice of lemons

1 lb. filo dough
1/2 cup butter
Powdered sugar

Preheat oven to 375°F. Begin by boiling the whole chicken (with excess fat removed) in about 2 quarts spring water for approximately 5 minutes. Remove the chicken, reserving broth. Carefully debone and shred the chicken, removing all skin and gristle. Set aside.

In a large heavy skillet heat butter and olive oil. Next stir in onions and garlic and sauté until tender. Next add mint, parsley, ginger, soy sauce and all spices, blending well. Stir in the chicken broth and continue cooking over a low flame to reduce liquid. Stir in the shredded chicken and set aside.


- Recipe courtesy of Nancy Mehagian


restaurant news

Cambria's Best: The Black Cat Bistro
Southern California
by Maylynn Morales

blackcatlogo.jpgWith my weekend plans suddenly cancelled, I got to drive up my beloved Central Coast  for a second visit to Cambria in a month.  Both times, I had one place in mind at which to dine: Black Cat...

The Bar Room at The Modern: Not Just Any Cafe
New York
by Brenda Athanus

BarRoomMy friend, Barbara and I were escaping the icy tundra of Maine for a long weekend in New York City to indulge in great food, theater and art.

We started our Sunday morning at the MOMA as the doors...

Louise’s Pantry: Breakfast Done Right in the Desert
Southern California
by Lisa Dinsmore

louisecoffeeI LOVE breakfast! It’s my favorite meal of the day. How anyone can skip it is a mystery to me. However, the cost of it has gotten a bit out of hand at most places in LA, so we rarely go out to eat...

Fig in Fairmont Miramar
Los Angeles
by S. Irene Virbila

figreview.jpgAgainst all odds, not one, but two excellent hotel restaurants have opened in the last few months. First, we had the Bazaar by José Andrés, the dynamic tapas restaurant in the new SLS Hotel at...