Exotic Table by Aliya LeeKong

Author:Aliya LeeKong [LeeKong, Aliya]
Language: eng
Format: epub
ISBN: 978-1-4405-5005-8
Publisher: Adams Media
Published: 2013-07-15T00:00:00+00:00

In Jamaica, in order to impart that signature sweet smokiness to their jerk dishes, cooks use the wood of the pimento (or the allspice tree). They may also line the inside of the grill with cinnamon leaves to smolder and infuse the dishes.

Moroccan Chicken Pie

The inspiration for this dish comes from two very different places: (1) Bastilla—a Moroccan pigeon pie that’s made with layers of phyllo dough, tons of eggs and spices, and braised, shredded pigeon—and (2) a few chicken pie recipes from Clementine Paddleford’s The Great American Cookbook (great read!). I wanted the flavor of bastilla with a slightly shorter prep and cooking time and the feel of an old-fashioned chicken pie. That is what I think we have here—fragrant with spices, with incredible texture from the nuts, and a flaky crust courtesy of store-bought puff pastry.

YIELDS 1 (9 1⁄2") PIE

For the chicken filling:

3 tablespoons unsalted butter

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