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Ingredient
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Amount
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Slivered almonds, blanched,
peeled
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4 oz
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Butter
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1 oz.
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Chicken thighs, bone in
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1 ½ lb
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Butter
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2 ½ oz.
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Onion, medium, small diced
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1 ea.
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Garlic clove, minced
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1 ea.
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Ground cinnamon
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1 tsp.
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Ground ginger
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1 tsp.
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Coriander seeds, toasted, ground
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½ tsp.
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½ tsp.
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Dried chilies, crushed to a
coarse powder
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1/8 tsp. (or to taste)
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Saffron filaments, crushed
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1 pinch
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Fresh flat-leaf parsley, finely
chopped
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1 Tbsp.
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Water
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2 cups |
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Sugar
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1 tsp.
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Eggs, lightly beaten
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4 ea.
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| Fresh cilantro,
finely chopped |
1 Tbsp. |
| Confectioners
sugar |
1 Tbsp. |
| Salt and pepper
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to taste |
| Filo pastry sheets,
13 x 7 in. ea. |
32 ea. |
| Melted butter |
¼ cup |
| Confectioners
sugar and ground cinnamon |
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1. Preheat oven to 375°F.
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2. Sauté the almonds
in ½ ounces of butter until golden
brown. Drain, leave to cool, then grind coarsely
in a food processor. Set aside.
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3. Rinse the chicken thighs
with water and rub with salt and pepper.
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4. Heat a sauce pot over
medium heat, add 2 ounces butter. Add the
onions and sweat until transluscent. Add the
garlic, cook until aromatic, then the spices
and parsley, cook 2 minutes. Add the chicken
thighs, turn in the mixture and cook until
the chicken takes on the color of the spiced
onion mixture approximately 2 to 3 minutes.
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| 5.
Add 2 cups of water and 1 teaspoon sugar. Bring
to a simmer. Season lightly with salt and pepper.
Simmer on low heat until the chicken is tender,
approximately 30 minutes. Remove the chicken from
the sauce, reserve the sauce and cool the chicken.
Once the chicken is cool, discard the skin and
bones, shred into small pieces. Place the chicken
in a bowl. |
| 6.
Degrease the sauce and reduce until thick. On
low heat, add the eggs. Stir until they are scrambled
and dry. (The pastry becomes soggy if the eggs
are runny). Add egg mixture, almonds and cilantro
to the chicken. Mix well, season with salt, pepper,
and 1 tablespoon confectioners sugar. |
| 7.
To Wrap: Unwrap filo dough and lay flat on a sheet
pan. Cover with plastic wrap, and a slightly damp
towel. Take one sheet of pastry, lay it flat and
brush with melted butter, then cut in four lengthwise.
Place 1 tablespoon of filling at the bottom of
the strip. Take a corner of the filo and fold
over the filling to form a triangle and continue
to fold triangle over triangle until you reach
the end of the pastry. Seal the end with a little
water. Continue rolling until all the filling
is used. Lay in a single layer on a parchment
lined sheet pan. Do not stack. Brush the outside
with melted butter. |
| 8.
Bake in a 375°F oven until golden brown, approximately
10 - 15 minutes. |
| 9.
Sprinkle with confectioners sugar and cinnamon,
serve hot. |
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