© 2018 Kellogg NA Co.2 tsp. baking powder
1/3 cup olive oil
2 Tbsp. unsalted butter(^1) 1/2 lb. skinless, boneless
chicken thighs
1 cup chopped onion
1 cup chopped carrots
1/2 cup chopped celery
1 cup fresh or frozen
peas
- Preheat oven to 450°F. In a
saucepan heat 21/2 cups milk over
medium until just steaming. - In a large bowl stir together
(^2) 1/2 cups flour, the baking powder,
and 1 tsp. salt. Add oil and 1 cup
warm milk. Stir until dough is just
mixed. (Lumps are OK.) If it’s
too dry and hasn’t come together,
stir in additional milk 1 Tbsp. at
a time. If dough is too wet, add
1 Tbsp. flour and stir once. Dough
should drop like biscuit batter from
a spoon. Set aside.
- Meanwhile, in an extra-large
oven-safe skillet melt butter over
medium. Add chicken, onion, carrots,
and celery; sprinkle with salt and
black pepper. Cook 10 to 15
minutes or until chicken is cooked
through but not browned,
turning occasionally. Cut into
bite-size pieces. - Return chicken to skillet.
Sprinkle with remaining 2 Tbsp. flour.
Reduce heat to medium-low.
Cook just until flour turns golden.
Slowly pour in remaining 11/2 cups
milk. Simmer, stirring occasionally,
until sauce coats the back of
a spoon. Stir in peas; season to taste. - Drop dough mixture onto filling
1 heaping Tbsp. at a time. (Space
mounds of dough as evenly as you
can, but don’t bother to spread
them.) Bake 15 to 20 minutes or
until mixture is bubbling and crust is
golden. Serve immediately.
Serves 4 to 6.
each serving 795 cal, 33 g fat
(9 g sat fat), 147 chol, 1,359 mg sodium,
83 g carb, 6 g fiber, 13 g sugars,
41 g pro
MOROCCAN
PASTILLA
Ras el hanout is a distinctive
Moroccan spice mix that can
contain up to 100 spices. In a
pinch, substitute garam masala
(see page 126).
hands-on time 40 min.
total time 1 hr. 10 min.1 lb. parsnips, peeled and cut into
1-inch chunks
1 red onion, quartered
1 cup pitted green olives
1/2 cup dried apricots
1/2 cup pitted dates
1/2 cup raw almonds
4 cloves garlic, smashed
3 Tbsp. olive oil, plus more for pie
plate and brushing onto phyllo
1 Tbsp. ras el hanout
1 cup fresh cilantro, thicker stems
removed, chopped
1 lemon (zest and, if desired, juice)
1/2 of a 16-oz. pkg. phyllo dough,
thawed in refrigerator overnight
1 Tbsp. powdered sugar
1 tsp. ground cinnamon- Preheat oven to 400°F. In a food
processor combine parsnips, onion,
olives, apricots, dates, almonds, and
garlic. Pulse until pieces are pea-size,
working in batches if necessary and
scraping down sides as needed. - In a large skillet heat 3 Tbsp. oil
over medium-high. Add parsnip
mixture and 1 cup water. Sprinkle with
salt and black pepper. Cook 10 to
15 minutes or until parsnips soften and
pan is mostly dry, stirring occasionally
and adjusting heat so mixture sizzles
without burning. Add ras el hanout.
Cook 1 minute or until fragrant. Turn
off heat. Stir in cilantro and lemon
zest. Season to taste, adding a little
lemon juice if desired. - Oil a 9-inch pie plate. Cut eight
sheets phyllo into 9-inch squares.
(Discard scraps.) Place one square in
bottom of pie plate, allowing corners
to hang over rim. Brush phyllo with
oil. Top with a phyllo sheet at a
45-degree angle. Brush with oil.
Repeat with two more sheets, fanning
124 | September 2019