FOR THE ALMOND SUGAR
1/2 c Blanched whole almonds;
-toasted and cooled
3 tb Granulated sugar
1 ts Cinnamon
FOR THE FILLING
1/4 ts Saffron threads; crumbled
2 tb Hot water
1 md Onion; chopped (about 1
; 1/4 cups)
2 Garlic cloves; cut into thin
; strips
1 1/2 Sticks unsalted butter; (3/4
-cup)
3/4 ts Ground ginger
1/2 ts Freshly ground black pepper
2 lb Chicken parts; (about 1
-whole
; breast, 2 thighs,
; and 2 legs)
1 1/2 c Low-salt chicken broth
3 lg Eggs; beaten lightly
1/4 c Plus 2 tablespoons chopped
-fresh parsley
; leaves
3 tb Chopped fresh coriander
1 1/2 tb Fresh lemon juice; or to
-taste
18 Sheets; (about 1 1/2
; packages) phyllo
; (preferably Number
; 4 ultra-thin)
Confectioners’ sugar and
-cinnamon for
; sprinkling
2 ts Ras el hanout
For the ras el hanout:;
-(moroccan spice
; blend)
1/2 ts Aniseed
1 ts Fennel seeds
8 Whole allspice berries
Seeds from 8 cardamom pods
8 Whole cloves
15 Whole black peppercorns
1 Stick cinnamon; broken in
-half
1 tb Sesame seeds
1 ts Coriander seeds
1/2 ts Cuminseed
A pinch dried red pepper
-flakes
A pinch ground mace
1 tb Ground ginger
1 ts Freshly ground nutmeg
To make the almond sugar:
In a food processor grind fine almonds, granulated sugar, and cinnamon.
Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
To make the filling:
In a small bowl combine saffron with hot water and let stand 10 minutes.
In a heavy 4-quart kettle saute onion and garlic in 3 tablespoons butter
over moderately high heat, stirring occasionally, until onion is golden,
about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and
pepper. Cook mixture, stirring, 3 minutes.
Add chicken parts, broth, and saffron mixture and simmer, covered, turning
the chicken once, until chicken is very tender and cooked through, 25 to 35
minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer
chicken to a plate, reserving cooking liquid and solids, and, when cool
enough to handle, shred chicken, discarding skin and bones.
Measure reserved cooking liquid and solids and if necessary boil, stirring
occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate
and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are
set, about 3 minutes. Remove kettle from heat and pour egg mixture into a
coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes
before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken,
parsley, coriander, lemon juice, and salt and pepper to taste and chill.
Filling may be made 1 day ahead and kept chilled, covered.
Preheat oven to 425F. and butter 2 large shallow baking pans.
In a small saucepan melt remaining 9 tablespoons butter and keep warm but
not hot.
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper.
Cover wax paper sheets with a kitchen towel. On a work surface arrange a
continued in part 2
Yields
1 servings