ITALIAN BAKED CHICKEN AND PASTINA
Provided by Giada De Laurentiis
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Bring a medium pot of salted water to a boil over high heat. Add the pasta and cook until just tender, stirring occasionally, about 5 minutes. Drain pasta into a large mixing bowl.
- Meanwhile, put the olive oil in a medium saute pan over medium heat. Add the chicken and cook for 3 minutes. Add the onions and garlic, stirring to combine, and cook until the onions are soft and the chicken is cooked through, about 5 minutes more. Put the chicken mixture into the bowl with the cooked pasta. Add the canned tomatoes, mozzarella cheese, parsley, salt, and pepper. Stir to combine. Place the mixture in a buttered 8 by 8 by 2-inch baking dish. In a small bowl mix together the bread crumbs and the Parmesan cheese. Sprinkle over the top of the pasta mixture. Dot the top with small bits of butter. Bake until the top is golden brown, about 30 minutes.
Nutrition Facts : Calories 432 calorie, Fat 19 grams, SaturatedFat 8 grams, Cholesterol 49 milligrams, Sodium 674 milligrams, Carbohydrate 44 grams, Fiber 3 grams, Protein 21 grams, Sugar 6 grams
SPICED CHICKEN & APRICOT PASTILLA
Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner
Provided by Cassie Best
Categories Dinner, Lunch
Time 1h25m
Number Of Ingredients 18
Steps:
- Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
- Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
- Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
- Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.
Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium
CHICKEN AND DATE PASTILLA
Provided by Robin Miller : Food Network
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Preheat oven to 425 degrees F.
- Coat a 9-inch pie plate with cooking spray.
- Heat oil in a large skillet over medium-high heat. Add onion and ginger and cook 3 minutes, or until soft. Add cumin, coriander, cinnamon, salt, and black pepper and cook 1 minute, until spices are fragrant. Add chicken, olives and dates and cook 1 minute to heat through. Remove from heat.
- In a medium bowl, whisk together eggs and broth. Add to chicken mixture.
- Arrange 1 sheet of phyllo in the bottom of pie plate, allowing dough to hang over the edges. Spray with cooking spray and then top with another sheet of phyllo dough. Top with 1/3 of chicken mixture. Fold overhanging dough over chicken filling. Continue layering, using all sheets, 2 at a time, ending with phyllo dough, fold top sheets over, to cover the filling so nothing is hanging over the sides. Spray the surface with cooking spray and top with almonds. Bake 15 minutes, until golden brown. Sift confectioners' sugar over top just before serving.
- Note: Keep phyllo sheets moist in between use so they do not dry out. Cover them with a damp towel or cloth.
CHICKEN IN PASILLA SAUCE WITH CHEESY TORTILLAS
This skillet dish, made with chicken, is inspired by a Pueblan traditional dish "dobladitas poblanas."
Provided by My Food and Family
Categories Home
Time 45m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Heat oil in large skillet on medium heat. Add chiles; cook 1 min., turning after 30 sec. Place in blender. Add tomatoes and bouillon cube; blend until smooth.
- Cook chicken in large skillet on medium heat 2 min. on each side or until evenly browned on both sides. Add 2/3 of the onions; cook 2 min. Top with tomato sauce; bring to boil. Cover; simmer on low heat 25 min. or until chicken is done (165ºF). Meanwhile, fold each tortilla into quarters; stuff each pocket with 1 Tbsp. cheese.
- Top chicken with tortillas; cook, covered, 5 min. or until cheese is melted and tortillas are warmed. Top with remaining onions and cilantro.
Nutrition Facts : Calories 280, Fat 11 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 80 mg, Sodium 450 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 20 g
CHICKEN BASTILLA
A traditional Moroccan dish generally served as an appetizer or first course. Exotic, delicious blend of flavors. Source: Hilaire Walden, The Moroccan Collection
Provided by Tracy K
Categories Chicken
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 16
Steps:
- Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
- Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
- Preheat oven to 400.
- Transfer the chicken to a plate.
- Boil the cooking juices until they are reduced to a thick, dryish sauce.
- Set aside.
- When chicken is cool enough to handle, remove the skin and take the meat off the bones.
- Coarsely chop the meat.
- Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
- Set aside.
- Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
- Add the remaining cinnamon and sugar.
- On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
- Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
- Cover with the egg mixture, and top with chicken and almonds.
- Fold the sides of the pastry up and over the filling to completely enclose the filling.
- If necessary, patch any gaps with more pastry, always brushing with oil.
- Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
- To serve, lightly dust confectioner's sugar andground cinnamon over the top.
CHICKEN & ALMOND PASTILLAS
Morocco's very own version of the pasty - spiced meat and apricots are wrapped in crisp filo pastry and finished with cinnamon sugar
Provided by Cassie Best
Categories Dinner, Main course
Time 1h50m
Yield Makes 6
Number Of Ingredients 19
Steps:
- Heat 1 tbsp butter in a large casserole dish, add the onion, ginger and garlic, and cook for 5 mins until soft. Add the cinnamon, the cardamom seeds and the turmeric. Stir around the pan for 30 secs until aromatic, then add the chicken and flour. Stir to coat the chicken pieces, then add the chicken stock and season. Stir, cover with a lid and leave to simmer for 45 mins.
- Remove the lid from the pan and lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and turn up the heat. Bubble the liquid until thick and reduced by about half. Meanwhile, finely shred the chicken with 2 forks. Return the chicken to the sauce and stir in the orange zest, apricots, flaked almonds and parsley - the mixture should be quite thick. Leave to cool.
- Heat oven to 200C/180C fan/gas 6. Unwrap the pastry, keeping any you're not working with under a damp tea towel, so it doesn't dry out. Taking one piece at a time, brush all over with the melted butter, and around the edges with the beaten egg. Put roughly a sixth of the chicken filling in the top right-hand corner in a triangular shape. Fold the opposite side of the pastry over to cover the filling. Keep flipping the encased filing down the pastry, brushing between the layers with butter as you go, to give you a triangular parcel, like a large samosa. Repeat with the remaining pastry and filling until you have 6 pastillas. Put the pastillas on a baking tray and brush the tops with egg. Bake for 25 mins until the pastry is crisp and golden.
- For an authentic finish, mix together the remaining cinnamon and icing sugar, and dust the pastillas just before serving.
Nutrition Facts : Calories 359 calories, Fat 20 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 21 grams carbohydrates, Sugar 9 grams sugar, Fiber 3 grams fiber, Protein 23 grams protein, Sodium 0.6 milligram of sodium
MOROCCAN CHICKEN PASTILLA
Another recipe from a good friend of mine taught me also who's from Morocco. When I first tasted it, it was soo delicious and I wanted more. It's a long process, but it's worth it!
Provided by Darla Mays
Categories Meat
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- In a large pot, put chicken cut into quarters with salt, pepper and ginger along with enough water to cover. Cook on heat heat until chicken is soft and falling from the bones. Remove from liquid, skin and debone the chicken, and cut meat into small pieces and set aside.
- In same large pot, add the six eggs one by one, beating as you go. When all are beaten in and almost set, remove mixture and let cool, dividing into two parts and discarding any liquid. Chop the browned almonds and divide into two.
- In a 9x12 inch baking dish, begin the assembly by placing four sheets of the philo dough, brushing oil over each sheet before placing the next on top. Next, place in 1/2 the egg mixture and sprinkle sugar and cinnamon on top. Place two more philo sheets (with oil between), and place 1/2 the chicken. Sprinkle this with sugar and cinammon too. Next Place 2 more philo sheets (with oil between), and place 1/2 the almond mixture in, sprinkling with sugar and cinammon on top. Cover this with 2 more philo sheets, and start this assembly process again. Two sheets philo, almonds, two sheets philo, chicken, two sheets philo, eggs, two sheets philo.
- Brush the top of the last sheets of philo with beaten egg. Bake at 350 degrees until golden, 25-35 minutes.
Nutrition Facts : Calories 1751.5, Fat 63.6, SaturatedFat 9.9, Cholesterol 385.7, Sodium 1878.6, Carbohydrate 223.3, Fiber 14.7, Sugar 54.7, Protein 74
More about "chicken pastilla recipes"
CHICKEN PASTILLA (SKILLET CHICKEN PIE) - THE DELICIOUS CRESCENT
From thedeliciouscrescent.com
Ratings 5Category Side DishCuisine MoroccanTotal Time 55 mins
PASTILLA (AKA B'STILLA OR BISTEEYA) - MOROCCAN CHICKEN PIE
From cookingtheglobe.com
MOROCCAN PASTILLA (SAVORY CHICKEN PASTRY WITH NUTS)
From internationalcuisine.com
PASTILLA - WIKIPEDIA
From en.wikipedia.org
CHICKEN PASTIL
From asianfoodnetwork.com
HOW TO MAKE MOROCCAN CHICKEN PASTILLA - MOROCCO WORLD …
From moroccoworldnews.com
PASTILLA - TRADITIONAL AND AUTHENTIC MOROCCAN RECIPE
From 196flavors.com
BEST PASTILLA (SKILLET CHICKEN PIE) - THE MEDITERRANEAN DISH
From themediterraneandish.com
5/5 (15)Calories 382 per servingCategory Entree
RECIPE: CHICKEN PASTILLA - TASTING TABLE
From tastingtable.com
5/5 (29)Total Time 4 hrsCategory Main CourseCalories 645 per serving
MOROCCAN CHICKEN BASTILLA RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.1/5 (91)Total Time 3 hrsCategory Dinner, Entree, Appetizer, PieCalories 2703 per serving
MOROCCAN CHICKEN PASTILLA - SOLO FOOD - RECIPES FOR ONE
From solofood.fr
PASTILLA (MOROCCAN CHICKEN PIE) - CHOCOLATES & CHAI
From chocolatesandchai.com
CHICKEN PASTILLA | COOK PLANS
From cookplans.com
MOROCCAN CHICKEN & FRANGIPANE PASTILLA - OUR MODERN KITCHEN
From ourmodernkitchen.com
HOW TO MAKE CHICKEN BASTILLA - THE SPRUCE EATS
From thespruceeats.com
CHICKEN BASTILLA - THE MOROCCAN FOOD
From themoroccanfood.com
CHICKEN BASTILLA RECIPE - BBC FOOD
From bbc.co.uk
COOKING MOROCCAN CHICKEN PASTILLA/BASTILA: FOOD INSPIRED BY MY …
From thejazzynation.com
CHICKEN PASTILLA (MOROCCAN SKILLET CHICKEN PIE) BY THE DELICIOUS ...
From africanvibes.com
CHICKEN PASTILLA WITH FREEKEH AND ALMONDS - FOOD24
From food24.com
CHICKEN PASTILLA
From pinterest.ca
CHICKEN PASTILLA WITH FREEKEH AND ALMONDS | BIBBY'S KITCHEN @ 36
From bibbyskitchenat36.com
A MOROCCAN CHICKEN RECIPE FROM PALAIS AMANI HOTEL | MR & MRS …
From mrandmrssmith.com
HONEY & CO.’S CHICKEN PASTILLA – THE FORWARD
From forward.com
MOROCCAN CHICKEN PASTILLA — GATHER A TABLE
From gatheratable.com
EASY MOROCCAN PASTILLA RECIPE WITH CHICKEN - SIMPLE. TASTY. GOOD.
From junedarville.com
AUTHENTIC CHICKEN PASTILLA (MOROCCAN TRADITIONAL RECIPE) STEP
From youtube.com
CHICKEN PASTILLA OR NORTH AFRICAN CHICKEN PIE - GULF NEWS
From gulfnews.com
MOROCCAN CHICKEN PASTILLA #SHORTS - YOUTUBE
MOROCCAN CHICKEN PASTILLA - THE COOKBOOK PUBLISHER
From thecookbookpublisher.com
CHICKEN PASTILLA - CHEF OSAMA
From chefosama.com
MOROCCAN CHICKEN PASTILLA - PETIT APRON
From petitapron.com
MOROCCAN TRADITIONAL PASTILLA WITH CHICKEN
From cheffarid.com
CHICKEN PASTILLAS - THE GOURMET GOURMAND
From thegourmetgourmand.com
CHICKEN PASTILLA (CHICKEN B'STILLA) - FOOD AND THE FABULOUS
From foodandthefabulous.com
CHEF RECIPE - MOROCCAN CHICKEN PASTILLA - LIDIJA'S KITCHEN
From lidijaskitchen.com
MOROCCAN CHICKEN PASTILLA - 4PASSIONFOOD - ENGLISH
From 4passionfood.com
MOROCCAN CHICKEN PASTILLA | THE WINE ANALYST
From thewineanalyst.org
CHICKEN PASTIL RECIPE - THE ODEHLICIOUS
From theodehlicious.com
CHICKEN PASTILLA | MOROCCAN RECIPES| SBS FOOD
From sbs.com.au
You'll also love