Chicken Almond Pastillas Recipes

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ALMOND CHICKEN PASTA BAKE

This is a full-flavored, all-in-one chicken casserole. It is one of my go-to recipes when serving a large group, since I know how much my friends and family enjoy it. This can be made up hours before it cooks. Just refrigerate and let stand at room temperature for about 30 minutes before baking.-Louise Warren Blades, Eizabeth City, North Carolina

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 12 servings.

Number Of Ingredients 15



Almond Chicken Pasta Bake image

Steps:

  • Cook pasta according to package directions. , Meanwhile, in a Dutch oven, saute mushrooms and onion in butter for 3-5 minutes or until onion is tender. Whisk in flour and nutmeg until blended. Add cream and broth. Bring to a boil. Cook and stir for 2 minutes or until thickened and bubbly. , Drain pasta; stir into cream sauce. Add the broccoli, chicken, tomatoes, bacon, 1/4 cup cheese and sherry. Transfer to a greased 13-in. x 9-in. baking dish. Sprinkle with almonds and remaining cheese. , Bake, uncovered, at 350° for 20-25 minutes or until heated through.,

Nutrition Facts : Calories 409 calories, Fat 26g fat (14g saturated fat), Cholesterol 98mg cholesterol, Sodium 445mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 3g fiber), Protein 18g protein.

4-1/2 cups uncooked bow tie pasta
1 can (4 ounces) mushroom stems and pieces, drained
1/4 cup chopped onion
1/4 cup butter, cubed
1/2 cup all-purpose flour
1/2 teaspoon ground nutmeg
2 cups heavy whipping cream
1 cup chicken broth
3 cups frozen chopped broccoli, thawed
2-1/2 cups cubed cooked chicken
1 can (14-1/2 ounces) diced tomatoes, drained
8 cooked bacon strips, crumbled
1/2 cup grated Parmesan cheese, divided
3 tablespoons sherry or additional chicken broth
1/2 cup sliced almonds, toasted

INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)

Categories     Chicken     Ginger     Bake     Almond     Spice     Summer     Cinnamon     Phyllo/Puff Pastry Dough     Gourmet

Yield Makes 9 b'stillas, to serve 6 with second helpings

Number Of Ingredients 36



Individual B'stillas (Moroccan Chicken and Almond Pies) image

Steps:

  • To make the almond sugar:
  • In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
  • To make the filling:
  • In a small bowl combine saffron with hot water and let stand 10 minutes.
  • In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
  • Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
  • Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
  • Preheat oven to 425°F. and butter 2 large shallow baking pans.
  • In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
  • Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
  • Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
  • Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
  • Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
  • To make the ras el hanout:
  • In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.

For the almond sugar:
1/2 cup blanched whole almonds, toasted and cooled
3 tablespoons granulated sugar
1 teaspoon cinnamon
For the filling:
1/4 teaspoon saffron threads, crumbled
2 tablespoons hot water
1 medium onion, chopped (about 1 1/4 cups)
2 garlic cloves, cut into thin strips
1 1/2 sticks (3/4 cup) unsalted butter
3/4 teaspoon ground ginger
1/2 teaspoon freshly ground black pepper
2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
1 1/2 cups low-salt chicken broth
3 large eggs, beaten lightly
1/4 cup plus 2 tablespoons chopped fresh parsley leaves
3 tablespoons chopped fresh coriander
1 1/2 tablespoons fresh lemon juice, or to taste
18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
confectioners' sugar and cinnamon for sprinkling
2 teaspoons ras el hanout
For the ras el hanout: (moroccan spice blend)
1/2 teaspoon aniseed
1 teaspoon fennel seeds
8 whole allspice berries
seeds from 8 cardamom pods
8 whole cloves
15 whole black peppercorns
1 stick cinnamon, broken in half
1 tablespoon sesame seeds
1 teaspoon coriander seeds
1/2 teaspoon cuminseed
a pinch dried red pepper flakes
a pinch ground mace
1 tablespoon ground ginger
1 teaspoon freshly ground nutmeg

PARMESAN ALMOND CHICKEN

The parmesan and ground almonds makes this a very tasty chicken! Can't remember what site I found on the internet when I was looking for recipes. That was my pre-Zaar days.

Provided by nemokitty

Categories     Chicken Breast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9



Parmesan Almond Chicken image

Steps:

  • Heat oven to 400 degrees.
  • Spray a cookie sheet with no stick cooking spray.
  • Dip chicken in butter, coat with combined remaining ingredients. Place on cookie sheet.
  • Bake 20 to 25 minutes or till tender.

1 1/2 lbs boneless chicken breasts
2 tablespoons butter, melted
2 ounces parmesan cheese, grated
1/4 cup almonds, ground
1 tablespoon oregano leaves, dried
1 tablespoon parsley, dried
1/4 teaspoon paprika
1/4 teaspoon pepper
1/4 teaspoon salt

SPICED CHICKEN & APRICOT PASTILLA

Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner

Provided by Cassie Best

Categories     Dinner, Lunch

Time 1h25m

Number Of Ingredients 18



Spiced chicken & apricot pastilla image

Steps:

  • Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
  • Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.
  • Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you're not working with under a damp tea towel so it doesn't dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.
  • Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It's best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

Nutrition Facts : Calories 384 calories, Fat 19 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 9 grams sugar, Fiber 4 grams fiber, Protein 19 grams protein, Sodium 0.7 milligram of sodium

2 tbsp rapeseed oil or vegetable oil
2 onions , halved and sliced
2 garlic cloves , crushed
2 tsp ground cinnamon
2 tsp ground cumin
2 tsp ground coriander
1 tsp turmeric
½ tsp fennel seeds
4 chicken legs
500ml chicken stock
1 tbsp clear honey
50g ground almonds
1 lemon , zested and 1/2 juiced
85g dried apricots , quartered
small bunch parsley , chopped
270g pack filo pastry (7 sheets)
75g butter , melted
icing sugar and cinnamon, for dusting (optional)

ALMOND CHICKEN

Love one dish meals! This has lots of veggies and chicken. If you have everything lined up and ready to go in the wok, this comes together quickly. If you don't have a wok, you can use a really hot Dutch oven. I don't usually serve it over rice to save carbs, but I'm sure you can.

Provided by breezermom

Categories     One Dish Meal

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15



Almond Chicken image

Steps:

  • Combine the first five ingredients in a large bowl; add the chicken and stir well. Let stand 10 minutes. Sprinkle the cornstarch over the chicken mixture, stirring well. Set aside. (Use this time to chop vegetables).
  • Pour 1 tbsp oil around the top of a preheated wok, coating the sides; heat at medium-high (325 degrees) for 1 minute.
  • Add the celery and mushrooms and stir fry for 1 to 2 minutes. Add the snow peas, and stir fry 1 to 2 minutes. Add the bamboo shoots and water chestnuts, and stir-fry for 1 to 2 minutes. Remove the vegetables from the wok; set aside, and keep warm.
  • Pour the remaining 1 tbsp oil around the top of the wok, coating the sides; heat at medium high for 1 minute. Add the reserved chicken mixture; stir fry for 3 to 4 minutes. Add the vegetable mixture, almonds, and green onions, and stir fry 1 to 2 minutes or until thoroughly heated.

Nutrition Facts : Calories 177.8, Fat 9.3, SaturatedFat 1, Sodium 301.6, Carbohydrate 20.7, Fiber 4.7, Sugar 5.8, Protein 5.5

1 1/2 teaspoons soy sauce (I use reduced sodium)
1 teaspoon fresh gingerroot, minced
1/2 teaspoon salt
1/4 teaspoon sugar
1/4 teaspoon dry sherry
2 1/3 cups chicken breasts, diced (about 1 1/2 lbs)
2 1/2 tablespoons cornstarch
2 tablespoons vegetable oil, divided
1 cup celery, chopped
1/2 lb fresh snow pea, ends snipped
1 (8 ounce) can bamboo shoots, drained and chopped
1 (8 ounce) can water chestnuts, drained and chopped
4 ounces mushrooms, sliced
1/2 cup slivered almonds, toasted
2 green onions, cut into 1 1/4 inch pieces

CHINESE ALMOND CHICKEN

Hope this helps! Tender chicken, vegetables, and fried almonds, bathed in a soy based sauce, tastes just like a Chinese restaurant favorite.

Provided by MELANIEB211

Categories     World Cuisine Recipes     Asian

Time 35m

Yield 6

Number Of Ingredients 14



Chinese Almond Chicken image

Steps:

  • Mix the soy sauce, salt, cornstarch, and sherry in a large bowl. Stir in chicken; cover and refrigerate.
  • Heat 1 1/2 cups of the peanut oil in a large, deep skillet. Fry almonds in the oil until golden, about 1 minute. Drain fried almonds on a paper towel.
  • Drain all but 3 tablespoons of oil from the skillet. Stir in the mushrooms, bamboo shoots, celery, onion, and water chestnuts. Cook and stir vegetables for 1 minute. Remove from skillet.
  • Heat 1/4 cup oil in the skillet. Cook and stir the marinated chicken in hot oil until no longer pink in the center, and the juices run clear, 3 to 5 minutes. Stir in cooked vegetables, chicken stock, and reserved soy sauce mixture; simmer until thickened, 1 to 2 minutes. Stir in fried almonds before serving.

Nutrition Facts : Calories 522.2 calories, Carbohydrate 6.9 g, Cholesterol 99.6 mg, Fat 38.6 g, Fiber 2.4 g, Protein 35.8 g, SaturatedFat 7.4 g, Sodium 847.3 mg, Sugar 1.4 g

3 tablespoons soy sauce
¾ teaspoon salt
1 teaspoon cornstarch
2 teaspoons sherry
3 pounds chicken, skin removed, meat removed from bones and cut into bite sized pieces
1 ½ cups peanut oil for frying
1 cup blanched almonds
⅓ cup sliced mushrooms
½ cup diagonally sliced bamboo shoots
½ cup diagonally sliced celery
¼ cup thinly sliced onion
10 whole water chestnuts, thinly sliced
¼ cup peanut oil
⅓ cup chicken stock

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