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Archive for January 20th, 2010

Inspired by the flavors of a Moroccan bstilla and this recipe, I prepared the chicken and the spices/herbs, then added some cauliflower, and topped it all off with a cobbler crust with a Moroccan twist. The verdict was….excellent!

Moroccan chicken pot pie

2 tablespoons olive oil

1 large onion, chopped

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 teaspoon turmeric

1/8 teaspoon crumbled saffron threads

1 tablespoon flour

2 cups chicken broth

1 1/2 pound boneless skinless chicken breasts, cut into bite-sized pieces

1/4 cup golden raisins

1 head cauliflower, cut into 1″ pieces

2 tablespoons chopped fresh cilantro

2 tablespoons chopped fresh Italian parsley

cobbler:

1/2 cup sliced or slivered almonds

2 tablespoons powdered sugar

1/2 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1 1/2 cups flour

1 teaspoon baking powder

2 tablespoons canola oil

3/4 cup plain soy yogurt

Heat oil in heavy large skillet over medium heat. Add onion and saute until tender, about 10  minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. add broth; bring to simmer. Sprinkle chicken with add, and add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins, then stir in cauliflower, cilantro, and parsley and simmer over medium heat for about 10 minutes. Season filling with salt and pepper. Place filling in a large casserole dish. Preheat oven to 350 degrees F.

Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor. Empty into large bowl, with flour and baking powder, and combine together. In small bowl, mix oil and yogurt, then fold the wet mixture into the dry mixture. Using your  hands, work the mixture as little as possible and form into a ball. Turn dough out onto a clean surface. With pressure from your hands, flatten out into a circle to fit your casserole dish, and place it over the filling. Bake in middle of oven until crust is golden, about 30 minutes. Serves 6.

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