Stewed Chicken Under a Blanket Recipe
Summary
Preparation Time40 MinCooking Time1 Hr 50 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexAverageServings4
HealthyHigh Protein
Ingredients
| Onion | 1 Medium | |
| Olive oil | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Cilantro leaves | 1/2 Cup (16 tbs), chopped | |
| Flat-leaf parsley - 1/2 cup, chopped | ||
| Cumin | 1 Tablespoon | |
| Coriander | 1 Tablespoon | |
| Black pepper | 1 Teaspoon | |
| Saffron threads | 1/2 Teaspoon, crumbled | |
| Chicken - 1 (3 1/2- 4 lbs), cut into 10 serving pieces, wing tips trimmed | ||
| Chicken Broth - 6 cups, defatted | ||
| Butter - 2 tablespoons, unsalted | ||
| Cinnamon | 2 Tablespoon | |
| Confectioner’s sugar | 2 Tablespoon | |
| Phyllo pastry - 8 sheets | ||
Directions
GETTING READY
1) Rinse the chicken pieces, discard any excess fat and dry them.
2) In a large bowl, mix all the marinade ingredients together. Add the chicken pieces, toss well to coat and marinate covered for 2 hours at
room temperature or refrigerate overnight.
3) Preheat the oven to 350°F.
MAKING
4) In a large heavy pot, place the chicken with the marinade, then stir in the broth and butter. Bring to a boil, then partially cover and simmer for 1 hour.
5) In a bowl, remove the cooked chicken pieces, cook the sauce over a high heat for about 30 minutes until the sauce is reduced to about 2 cups.
6) When the chicken is cool, gently skin and bone the pieces.
7) In a bowl, mix the cinnamon and sugar together and keep aside.
8) In a lightly buttered 13 x 9 x 2-inch ovenproof dish, ladle 1/2 cup of the sauce at the bottom and cover with a phyllo pastry sheet folding excess on the sides of the dish.
9) Brush well with the remaining sauce, sprinkle with 1 teaspoon cinnamon-sugar and repeat with 3 more phyllo pastry sheets.
10) Place the chicken pieces slightly in the center of the dish and cover with the 4 phyllo pastry sheets. Brush each one with the sauce and sprinkle with 1 teaspoon cinnamon sugar.
11) Gather up the excees pastry folded over the sides of the dish and mound it slightly on top. Spoon over 1/2 cup sauce and sprinkle with the cinnamon-sugar to taste.
12) Bake in the preheated oven for 20 minutes, until the pastry is golden and crisp.
SERVING
13) Slice and serve on individual serving plates.
1) Rinse the chicken pieces, discard any excess fat and dry them.
2) In a large bowl, mix all the marinade ingredients together. Add the chicken pieces, toss well to coat and marinate covered for 2 hours at
room temperature or refrigerate overnight.
3) Preheat the oven to 350°F.
MAKING
4) In a large heavy pot, place the chicken with the marinade, then stir in the broth and butter. Bring to a boil, then partially cover and simmer for 1 hour.
5) In a bowl, remove the cooked chicken pieces, cook the sauce over a high heat for about 30 minutes until the sauce is reduced to about 2 cups.
6) When the chicken is cool, gently skin and bone the pieces.
7) In a bowl, mix the cinnamon and sugar together and keep aside.
8) In a lightly buttered 13 x 9 x 2-inch ovenproof dish, ladle 1/2 cup of the sauce at the bottom and cover with a phyllo pastry sheet folding excess on the sides of the dish.
9) Brush well with the remaining sauce, sprinkle with 1 teaspoon cinnamon-sugar and repeat with 3 more phyllo pastry sheets.
10) Place the chicken pieces slightly in the center of the dish and cover with the 4 phyllo pastry sheets. Brush each one with the sauce and sprinkle with 1 teaspoon cinnamon sugar.
11) Gather up the excees pastry folded over the sides of the dish and mound it slightly on top. Spoon over 1/2 cup sauce and sprinkle with the cinnamon-sugar to taste.
12) Bake in the preheated oven for 20 minutes, until the pastry is golden and crisp.
SERVING
13) Slice and serve on individual serving plates.
Chef
