cooking for your boyfriend

Sunday, March 6, 2011

Shiksa Kobete

Serves 4 hungry boyfriends in 2 hours


For the chicken

  • 1 whole chicken, giblets and neck discarded
  • 1 whole onion peeled
  • 4 cloves of garlic, peeled
  • 1 tablespoon chopped parsley
  • 1 bay leaf
  • 1 tablespoon salt
  • 1.75 teaspoons pepper
For the rice
  • 2 tablespoons unsalted butter
  • 1 teaspoon saffron
  • 1 cup long grain rice
  • 2 cups prepared chicken stock
  • 1 1/2 teaspoons salt
  • 3/4 teaspoon pepper
  • 1 tablespoon chopped parsley
For the dough
  • 8 sheets phyllo dough, thawed at room temperature for 1 hour
  • 4 tablespoons unsalted butter, melted

1.  Place chicken in a stock pot and cover with water (make sure chicken is completely immersed in water).  Add onion, garlic, parsley, and bay leaf.  Bring to a boil and then reduce to a simmer.  Season with salt and pepper.  Simmer for 1 hour until chicken is cooked through.  Once the chicken is done, allow it to cool on a board for 5 minutes.  Then, remove skin and pull meat off the bone and mince.  Add to a large bowl and set aside.  Strain remaining stock into another large pot and place on cooktop over low heat (You will use 2 cups of this for the rice).  

2.  Prepare the rice:  In a medium sauce pan, melt 2 tablespoons butter with saffron.  Add rice and saute over medium heat for 3 minutes until rice browns a little bit.  Carefully add 2 cups of chicken stock (it will bubble up).  Simmer for 10-15 minutes until all the liquid is absorbed.  Add rice to bowl of chicken and mix together.

3.  Prepare the dough:  Preheat oven to 350 degrees F.  Grease a 9 inch pie plate.
Carefully place 2 sheets of phyllo dough over 9 inch pie plate horizontally, allowing excess to hang off sides.  Brush with melted butter.

Add 2 more sheets of phyllo dough vertically.  Brush with melted butter.

Add 2 more sheets of phyllo dough on a diagonal.  Brush with melted butter.  Then add half the rice/chicken mixture* to pie plate.  Finally add the last 2 sheets of phyllo dough over the rice/chicken mixture.  Fold over sides.  Brush with remaining butter.

Bake for 20-25 minutes until golden.  

*You will have a significant amount of rice/chicken mixture left over.  Feel free to make another kobete or use it as a side dish or add to pita bread!



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