Braised Bartlett Pear and Chicken Pastilla
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Credit: Mark Porcaro, Corporate Executive Chef, Select Restaurants Inc. (Cleveland-based), Top of the Hub, Boston
The National Culinary Review, June 2010
1 T. coriander seeds or 1 t. ground coriander
1 t. cumin seeds or ¼ t. ground cumin
2 T. cinnamon
1 T. fresh ginger, grated
1 t. ground allspice
1 t. canola oil
1 lb. boneless, skinless chicken thighs
¼ t. each salt and black pepper
3 cups (1 lb.), diced Bartlett pears
2 large (1 lb.), onions, chopped
3 cups reduced-sodium chicken broth
½ cup heavy cream
3 large eggs
1 large egg yolk
¼ cup mild olive oil
10 (13- x 17-inch) phyllo sheets
½ cup toasted almonds, chopped
1 T. powdered sugar
¼ t. cinnamon
1. If using whole seeds, grind coriander and cumin in spice grinder or crush with mortar and pestle. Add cinnamon, Braised Bartlett Pear and Chicken Pastilla ginger and allspice. Set aside.
2. Heat canola oil in deep skillet. Season chicken with salt and pepper. Brown in oil on both sides. Remove from pan; set aside.
3. Add pears and onion to pan; sauté until lightly caramelized, about 10 minutes. Stir in spice mixture; cook 1-2 minutes, until spices are fragrant. Return chicken to pan. Add broth and cream. Cover; simmer over low heat, about 30 minutes, until chicken is cooked through. Transfer chicken to plate to cool.
4. Continue to simmer sauce until thickened, reducing by half. Beat eggs and yolk; stir into sauce. Cook on low heat, about 10 minutes, until sauce thickens again.
5. Shred chicken into bite-size pieces; return to pear mixture. Adjust seasoning with salt and pepper.
6. Preheat oven to 350ºF. Lightly oil 9-inch round springform pan. Fold 1 phyllo sheet in half; place on bottom of pan. Brush with oil. Evenly arrange eight overlapping phyllo sheets in pan, draping ends over sides, lightly brushing each sheet with olive oil. Spoon chicken/pear mixture into pan; top evenly with almonds. Fold ends of phyllo over filling; brush top with oil. Bake 45 minutes until golden-brown.
7. Let stand 10 minutes. Combine powdered sugar and cinnamon; sift over top. Remove sides of pan. Cut into wedges.
1 (9-inch) pie, 6-8 servings
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