"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