Reader's Digest Mediterranean Cookbook/Tess Mallos 1996

Chicken and Almond Pie (Bisteeya)
Servings Preparation Time Cooking Time Calories Saturated Fat Fat Sodium Carbohydrates Protein Cholesterol
6


INGREDIENTS:
85g/3 oz butter 1 large onion, grated 2 cloves garlic, finely chopped
1 teaspoon ground ginger 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper
pinch of saffron powder (optional) 7.5cm/3 inch cinnamon stick 1.3kg/3 lb chicken breasts, on the bone, halved
2 tablespoons chopped flat-leaf parsley 2 tablespoons chopped fresh coriander leaves salt
500ml/18 fl oz hot water 3 tablespoons lemon juice 6 egg yolks
115g/4 oz whole blanched almonds, chopped 1-1/2 teaspoons ground cinnamon 40g/1-1/2 oz icing sugar, sifted
extra 115g/4 oz butter, clarfield 12 sheets filo pastry extra icing sugar
ground cinnamon



1 Melt 60g/2 oz of the butter in a large saucepan. Add the onion, garlic and spices and cook over a low heat, stirring, for 5 minutes. Increase the heat to medium, add the chicken and cook for about 10 minutes, turning occasionally, until it is no longer pink. Add the herbs, 1 teaspoon of salt and the hot water. Cover and simmer over a low heat for about 1 hour, until tender. Leave to stand for 30 minutes, then remove the chicken and discard the cinnamon stick. Return the pan to the heat and boil the liquid rapidly until it has reduced to 350 ml/12 fl oz. Meanwhile, discard the skin and bones from the chicken and shred the meat into strips about 4 cm/1-1/2 in long. Set aside. Stir the lemon juice into the reduced liquid and add more salt if necessary. Reduce the heat. Beat the egg yolks in a bowl. Beat in half the hot liquid and return to the pan. Stir over a low heat for 2-3 minutes until thick. Stir in the chicken meat and remove from the heat.
2 Preheat the oven to 180C/350F/gas mark 4. Melt the remaining butter in a small frying pan, stir in the almonds and cook until lightly browned. Transfer to a bowl and stir in the cinnamon and sugar. Set aside. Warm the clarified butter by standing the bowl in hot water. Brush a 30cm/12 in metal pizza pan with the clarified butter. Stack six sheets of filo pastry on a board, keeping the remainder covered. Brush the top sheet with butter and place on the pizza pan with two ends overhanging. Brush the next sheet and place at an angle to the first. Repeat with the remaining sheets, fanning them so there is an even overhang of pastry. Spread the chicken filling evenly in the pan. Top with a filo sheet, brush with butter and sprinkle the almond mixture evenly over. Bring the overhanging pastry over the top, and brush with butter. Stack the remaining five sheets of filo, butter them and place on the pie in same way, leaving the top sheet unbuttered. Trim the overhang pastry with scissors. Using a rubber spatula to lift the edge of the pie, tuck the overhang underneath. Brush the top with butter and bake for about 40 minutes, until golden. Remove and immediately sift sugar on top. Lift onto a serving platter. Sprinkle with cinnamon and serve hot.

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