We do enjoyed the flavours of Morocco and the jewel in the crown is b’stilla, a pigeon pie. In this recipe by Claudia Roden she uses chicken, drawn from the flavours of versions from Fez (famously sweet) and Tetouan (famously sharp and lemony). A light rectangle of puff pastry sits in for the crust.
It is both sumptuous and easy.
INGREDIENTS Serves 4
320g all-butter puff pastry sheet
1 egg yolk
2 large onions (about 430g), halved and thickly sliced
4 tablespoons of olive oil, plus 4 tablespoons extra for greasing
¾ teaspoon ground Ginger
1½ teaspoons, ground Cinnamon plus extra to decorate
50g blanched almonds coarsely chopped
6 chicken thigh fillets boneless and skinless, cut into bite-sized pieces
salt and black pepper
1 – 2 tablespoons lemon juice
The zest of half an Orange
icing sugar to decorate
25g coriander leaves chopped, to serve
For the Sweet and Sour Currants
1 tablespoon of Olive Oil
1 small onion finely sliced
2 tablespoon brown sugar
35g currants
125 ml red wine vinegar
METHOD
Preheat the oven to 180C° Take the pastry out of the fridge about 20 minutes before you want to use it.
Unroll the pastry onto a lightly oiled baking sheet. Cut it into eight rectangles. Brush the tops with egg yolk mixed with a drop of water and bake for about 15-20 minutes or until the pastry has puffed up and is golden brown.
Put the onions in a wide frying pan with the oil, put the lid on and cook over low heat, stirring often, for about 10 minutes until very soft.
Stir in the ginger and cinnamon, then add the almonds and the chicken pieces and season with salt and pepper. Cook uncovered for 7-8 minutes, stirring and turning the chicken until it is tender and lightly browned. Add the lemon juice and orange zest, and 3-4 tablespoons of water, and continue to cook for 5 minutes.
Meanwhile make the sweet and sour currants
Heat the oil in a small pan over a medium low heat, add the onion and cook for 20 minutes until soft and starting to caramelise.
Add the sugar and cook for a further minute.
Add the currants and the vinegar and simmer until it becomes syrupy and thick.
Lightly dust the pastry rectangles with icing sugar, and make a small lattice pattern with ground cinnamon on top.
Stir the coriander into the chicken mixture and serve hot. Place two puff pastry rectangles on the side of each plate, and serve with the sweet and sour currants and a simple carrot salad.
Original Recipe Claudia Roden “Med”
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