Poulet Rouge: Bisteeya
I don't remember the first time I had bisteeya, but I remember being fascinated by its structure. The richness of the soft cooked eggs, the sweet salty almonds, the hopelessly buttery filo. It was like all of the fancy food I'd ever seen in the 80s - a little thing wrapped in pastry sitting in a pool of pretty, dusted with snow white sugar.
- Place the poulet rouge, cinnamon, black peppercorns and bay leaves in a small stock pot and cover with cold water. Bring the water to a boil, turn it down to a simmer, skim off the scum and cook until the chicken is cooked through. Remove the chicken from the pot and allow to cool. When it is completely cool, pick the meat from the bones.
- Meanwhile, put 2 T of the olive oil into a skillet. Add the onions to the skillet and turn down the heat. Cook slowly until the onion is completely browned. This will take about 25 minutes, and you'll be left with only a few tablespoons of onions. Remove the onions from the pan and set them aside to cool.
- Using the same onion skillet, heat the remaining olive oil and butter until the butter foams. Add the slivered almonds and toss gently for a minute. Sprinkle the sugar, cinnamon and salt onto the almonds and continue cooking until brown and coated with the seasonings. Remove from the pan and set aside to cool.
- If you haven't already soft scrambled the eggs, now's the time to do it. You can even use the same skillet.
- Cut the filo dough so that individual pieces cover the bottom and sides of the muffin or popover pans. Brush the pieces with melted butter and place the dough, butter side up, into the pans.
- Add a little bit of onions, followed by egg, chicken, and almonds. This should fill the cup nicely.
- Top the cup with a little piece of buttered filo and sprinkle cinnamon sugar over the top.
- Bake in a 375F oven until the filo is nicely browned, about 10 - 12 minutes.