I wasn't sure what I would do to celebrate today, but a plan came together.
I wasn't feeling excited about making pie crust, and when I took the peaches and chicken out to thaw, noticed a roll of puff pastry I'd stashed over the holidays. Perfect solution!
The chicken part would be a riff on b'stilla, with a bit of some 14th-16th Century as well. The peach pie would be much more traditional, other than the crust. For the b'stilla I checked a couple of recipes, scaled them down, and decided to use some Penzy's Pie Spice in addition to the saffron and a bit of black pepper. Most recipes just use cinnamin, saffron, and pepper.
First step is to cook chicken with onion, saffron, butter, and water:
I also mixed the peaches, about half the full recipe:
I made a wall of pastry to keep the two sides apart. Yes, I should have chilled the pie, but I was heating the oven and didn't want to put a cold Corning Ware® item into a hot oven, just in case.
Next, I chopped almonds and added raisins (which are not traditional in b'stilla, but I like them and they fit with the additional spices), then chopped up the almost-cooked chicken, and put everything back into the pot to cook until the liquid was gone:
When that happened, I let it cool a bit, then added a beaten egg and the spices, stirred it all together, and spooned the filling into the other side of the dish, where it fit perfectly:
I added a suitably marked top and it was time for the oven - 350ºF for about 45 minutes.
It was very yummy, and the two sides hold together nicely:
1 comment:
Oh that's wonderful! Love it!
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