Chicken pastilla

dinner · ⏱ 120 min · 12 portions · 85.0 g carbs / portion · allergens: egg, gluten, milk, sulphites, tree nuts

v4 · rb0e705f985 20260727Z1751 2 tbsp sunflower oil 2 pieces onion 12 pieces garlic 100 ml brandy 40 g dark chocolate 100 g ghee 250 g filo pastry 20 g icing sugar sea salt to taste 100 ml sherry vinegar 100 g currant 3 pieces shallot 200 ml double cream 300 g baby spinach 🌀 season chicken pieces 🍳 ⏱ 7-8 min heat sunflower oil and sear half the chicken 🍳 cook remaining chicken batch and cool it 🍳 ⏱ 15-18 min cook onions and garlic to caramelize ⏱ 4-5 min add tomatoes, cinnamon stick, pink peppercorns, and dried chillies 🍳 ⏱ 2 min pour in brandy and cook 🍳 ⏱ 1 h return chicken to pan and simmer covered 🍳 ⏱ 30-35 min bubble sauce to reduce until caramel-like 🍳 ⏱ 2 min remove cinnamon stick and chillies, then stir in dark chocolate and cook ⏳ cool the chicken and sauce, then pick meat from bones ⏳ stir chicken meat back into sauce and set aside 🍳 ⏱ 5 min warm sherry vinegar and brandy ⏳ stir in currants and cool 🌀 mix pine nuts with olive oil and smoked paprika 🍳 ⏱ 8 min cook shallots until soft and lightly coloured 🍳 ⏱ 2 min add garlic and cook with salt 🍳 ⏱ 2 min add currant mix and pine nuts, cook 🍳 ⏱ 3 min pour in cream and cook to reduce 🍳 ⏱ 3-4 min stir in spinach and cook until wilted 🔥 preheat oven to 200°C brush pan with melted ghee and line with filo pastry base spoon catalan spinach into pastry base 🍽 spread chicken filling over spinach and top with remaining filo sheets 🍽 seal top with final brush of melted ghee 🔥 ⏱ 1 h bake uncovered 🔥 ⏱ 10 min cover with foil and bake 🍳 ⏱ 10 min rest, invert and sprinkle icing sugar to serve warm Chicken Pastilla 🎉 1.5 kg chicken black pepper to taste 4 pieces tomato 4 pieces cinnamon stick 1 tsp pink peppercorn 2 pieces chipotle chilli 1 piece urfa chilli 2 pieces dried red chilli 500 ml white wine 500 ml chicken stock 150 g pine nut 1½ tbsp olive oil 1 tsp smoked paprika chicken, black pepper 1 piece 9 pieces 1 piece 25 ml brandy white wine, chicken stock dark chocolate 25 ml 25 ml pine nut, olive oil, smoked paprika 3 pieces double cream baby spinach 50 g 50 g ghee icing sugar
http://flowcooking.food/en-us/recipe/706/chicken-pastilla/