Bisteeya or bastila is a pigeon pie, sumptuous, utterly rich, and magnificent preparation made for special occasions in Morocco such as holidays, weddings, or when esteemed guests arrive.
My family loved it especially my niece. There are layers of texture and aromas and when you taste it you can feel all the goodness that’s in there. Instead of roasting peppers I purchased roasted red pepper and it really saved time.
The aroma is intoxicating and fills the house. There were plenty of residual juices in the pan to create a gravy but I opted not to making gravy. I just drizzled the pan juices to the chicken and vegetables. The vegetables in this dish are outrageous….definitely add more vegetables…they were also moist. The leftovers were simply divine…the chicken was still moist.
The panini grill worked so well in grilling chicken. The grill was so easy to use that the chicken was so moist and tender.. The flavor from the garlic, lemon and most of all the fresh rosemary was intoxicatingly good. I wanted the aroma to last for days. I marinated it for 2 days. The next time I prepare this I will loosen the skin and place some of the marinade under the skin. I was even admiring on how beautiful the chicken looked in the marinade sauce. I would rate this recipe a 10. I can see me making this recipe for years to come.
This recipe is wonderful. Amazingly, there is no overwhelming flavor of 40 cloves of garlic; they really mellow out beautifully in this recipe. I doubled the recipe for the sauce because my family loves extra sauce. Finishing the sauce with cognac and cream makes it better. My whole family loved it and they went back for seconds.
This is simple, easy, and very good. I have chicken rotisserie that I purchase at Costco. I did not feel like preparing pasta or just having plain chicken by warming it in the microwave oven. I saw Ina Garten prepare this a couple of years ago and recently tried it a couple of months ago and decided to share it with you.
Typically this dish is cooked on the grill and since I don’t have one, I will first bake it for an hour and broil each side until I get a charring effect on the skin. In a sense it’s good that I don’t have an outdoor grill, I’m able to baste the chicken with juice from the rub. The house smells so good.
Mom asked me to make Lola’s Chicken Adobo a popular Filipino dish. I have bay leaf, garlic, peppercorn, rice vinegar, soy sauce and brown sugar and good to go in preparing chicken adobo. As I was cutting the chicken in small pieces, I was thinking of how Lola prepared this dish once a week in the Carenderia.
Working in batches, carefully place several pieces of chicken in the oil and fry for about 3 minutes on each side until the coating is a light golden brown (it will continue to brown in the oven). Don’t crowd the pieces. Remove the chicken from the oil and place each piece on a metal baking rack set on a sheet pan. Allow the oil to return to 360 degrees F before frying the next batch.
Wow!!! I can’t believe it that mom is going to cook dinner tonight instead of opening a box of frozen food purchased at Trader Joe’s or Safeway. She defrosted chicken thighs and pork bellies purchased at 99 Ranch. Mom used rice vinegar instead of cane vinegar.
Back to eating whole grain oats, non fat milk, blueberries, and portion control…..have to reduce wine consumption. The weather was so nice today that I should have gone for a bike ride…
I will always remember Jeff’s instruction when making soup “always remove the foam and scum that forms.” Let it simmer and cook for one hour, strain the soup and discard the solids. Remove the fat by chilling and skimming off. I used Jeff’s recipe “Basic Brown Soup Stock” instead of using beef bones I used chicken, whole unpeeled onion, whole carrot, parsnip and I added one bunch of dill. After remembering all these instructions I decided to make chicken soup.