Pear and Chicken Bastilla
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Credit: Blake Swihart and Kathleen Sanderson, Foodservice Solutions, Chester Creek, Pennsylvania
The National Culinary Review, February 2016
Ingredients
¼ cup vegetable oil or olive oil
1 quart chopped sweet onions
4-6 T. garam masala
2-4 T. minced garlic
3 lbs. ground chicken
¼ cup tomato paste
6 cups Pacific Northwest canned pears in juice, drained, diced
2 cups dark seedless raisins
1 cup toasted pine nuts or pistachios
1 cup chopped fresh cilantro
Cracked black pepper and salt, to taste
24 phyllo sheets
Unsalted butter, melted, or vegetable oil, as needed
Yogurt Dressing (recipe follows)
Yogurt dressing
3 cups low-fat, plain Greek yogurt
½ cup chopped fresh mint
4-6 T. chopped fresh cilantro
Salt and pepper, to taste
Instructions
1. In skillet, heat oil over medium-high heat. Add onions; saute 3 minutes. Stir in garam masala and garlic; continue cooking 1-2 minutes. Mix in ground chicken; cook 8-10 minutes, or until chicken is cooked through and starts to brown. Remove from heat. Cool. Stir in tomato paste to blend.
2. In bowl, toss together diced pears, raisins, nuts and cilantro. Stir in cooled chicken. Season, to taste. Preheat oven to 375°F. Butter each phyllo sheet; fold in half. Put ½ cup chicken mixture in center; fold and gather phyllo to create purse shape. Repeat with remaining phyllo and filling.
3. Place bundles on baking sheets, well-spaced apart. Bake 15-18 minutes, or until golden-brown. Serve each purse with 2 T. yogurt dressing.
For yogurt dressing:
In bowl, whisk together yogurt, mint, cilantro, and salt and pepper. Put in covered container; refrigerate at least 1 hour, or until ready to use.
Yield
24 servings
Tags
Main Dish, Poultry, The National Culinary Review
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