Chicken-Filled Pastry (B'steeya)

Ingredients

  • Ground cinnamon, as needed
  • Powdered sugar, as needed
  • 1 cup almonds, toasted and coarsely chopped
  • 10 sheets phyllo dough, defrosted if frozen
  • Olive oil, as needed
  • 8 large eggs, lightly beaten
  • 3 tablespoons cilantro, chopped
  • + 14 more ingredients
    • 3 tablespoons flat-leaf parsley, chopped
    • ¼ cup brown sugar
    • ¼ cup (½ stick) unsalted butter
    • 2 to 3 cups chicken stock, or canned low-sodium broth, as needed
    • ½ teaspoon saffron threads
    • ¼ teaspoon ground cloves
    • 1 ½ teaspoons ground cinnamon
    • ½ teaspoon ground mace
    • ½ teaspoon freshly grated nutmeg
    • 2 cloves garlic, peeled and minced
    • 1 large onion, peeled and finely chopped
    • Kosher salt and freshly ground black pepper
    • 2 pounds boneless, skinless chicken thighs
    • 3 tablespoons extra virgin olive oil, plus more for puff pastry

1. To prepare the filling: 1. Preheat the oven to 400°F. 2. In a heavy-bottom large stockpot over medium-high heat, add the oil. Season the chicken thighs with salt and black pepper. Working in batches, add the chicken to the hot oil and brown on both sides, 5 to 6 minutes total. Remove the brow...

View full recipe at SpringPad

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