Chicken Bisteeya

Chicken Bisteeya
Serves 8
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Ingredients
  1. 2 T. unsalted butter
  2. 1 medium yellow onion, chopped
  3. 12 bone-in chicken thighs
  4. 2 c. water
  5. Cilantro
  6. Parsley
  7. Crushed saffron threads
  8. Black pepper
  9. One Cinnamon Stick
  10. ½ t. ground ginger
  11. ¼ t. turmeric
  12. 4 large eggs
  13. ¼ c. plus 1 T. confectioner’s sugar
  14. 2 T. freshly squeezed lemon juice
  15. ½ c. unsalted butter
  16. Almond Mixture
  17. 2 c. whole blanched almonds, toasted
  18. ¼ c. confectioner’s sugar
  19. 1 t. cinnamon
  20. 1 box phyllo dough, thawed
Instructions
  1. In a Dutch Oven, melt the butter over low heat. Add the onion, salt, pepper, ginger, saffron, and turmeric and cook over medium heat, stirring until softened. Add the chicken, the water, cilantro, parsley, and cinnamon stick. Cover and cook over medium heat for 15 minutes. Turn the chicken in the juices and cook for 15 minutes more, or until the chicken is cooked through. Remove the pan from the heat and let the chicken cool in the broth. Set a large strainer over a saucepan and strain the chicken from the broth. Discard the seasonings. Rough chop the chicken into ½ inch pieces and place in a bowl; set aside. Bring the chicken broth to a gentle boil. In a medium bowl, whisk the eggs until frothy. Adjust the heat under the broth to low and slowly stir the eggs into the simmering broth. Cook, stirring for 1 to 2 minutes or until the eggs are set in small curds. Set a strainer over a bowl and drain the eggs. Discard the broth. Add the cooked eggs, chopped parsley and cilantro, ¼ c. of the confectioners sugar, the lemon juice, 1 t. salt and pepper to the chicken pieces. Stir gently to combine
Make the almond mixture
  1. Combine the almonds, confectioner’s sugar, and the cinnamon in a food processor to a find grind. Set aside
  2. Assemble the bisteeya: Pre-heat oven to 400 degrees
  3. Coat the bottom of a 10-inch springform pan with melted butter. Layer four sheets of phyllo, each separated with melted butter into the pan. Spread half the almond mixture on top of the first layer of phyllo. Layer four more sheets of phyllo, each separated with melted butter, into the pan. Arrange all of the chicken mixture evenly on top. Layer four more sheets of phyllo, each separated with melted butter, into the pan. Spread the remaining almond mixture. Layer the final four sheets of phyllo, each separated with melted butter, into the pan. Push the excess phyllo from around the edges down along the sides of the pan. Bake for 35 to 40 minutes of until the phyllo is dark and golden brown. Remove from oven and let stand for 15 minutes. Dust with confectioner’s sugar before cutting into wedges and serving
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