Best Beggars Chicken Recipes

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CHICKEN AND LEEK BEGGARS PURSES



Chicken and Leek Beggars Purses image

Provided by Food Network

Time 2h45m

Yield 20 appetizers

Number Of Ingredients 13

3 eggs
10 ounces milk
1-ounce butter, melted
4 ounces flour, sifted
1/2 teaspoon salt
3 tablespoons chopped fresh thyme
Vegetable oil, as needed
2 tablespoons leeks, diced small
1 tablespoon butter
1 chicken cutlet, diced
1/2 cup heavy cream
Salt and pepper, to taste
20 chives, for purses

Steps:

  • Combine all the ingredients for the crepe recipe, excluding the oil, in a bowl and whisk until smooth. The batter should be the consistency of heavy cream. Adjust with flour or water. Let the batter rest for 30 minutes before making crepes. Coat a crepe pan or saute pan with oil. Add enough batter to cover the bottom of the pan. Cook until the edges begin to curl and flip over for a few seconds to cook the other side. Remove to a plate and continue with remaining batter.
  • Preheat oven to 350 degrees F. Saute the leeks in butter until translucent and cool in the refrigerator. Place the chicken in a food processor and puree until smooth. Transfer the chicken mixture to a bowl and fold in the remaining ingredients.
  • Place about 1 tablespoon of chicken mixture in the middle of a crepe; pull the edges up to form a beggar's purse and tie with chive that has been blanched for 20 seconds in boiling water. Place the purses on a sheet-pan and bake in a preheated 350 degree oven for approximately 5 minutes or until cooked through.

CHICKEN BIRIYANI BEGGARS POUCHES



Chicken Biriyani Beggars Pouches image

This is my attempt at an entry for the RSC6 contest! I think I have come up with something that is not only visually a knockout, but delicious as well. I hope you will give it a try!

Provided by MarieRynr

Categories     Asian

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 21

1 lb skinless chicken piece, cut up,washed (I used boneless thighs)
1/2 medium onion, sliced
24 cashew nuts
4 tablespoons raisins
3/4 cup ghee or 3/4 cup cooking oil
1 medium onion
4 cloves garlic, peeled
1 inch fresh ginger, peeled
1/4 teaspoon cayenne powder
1/4 teaspoon coriander powder
1/2 teaspoon turmeric powder
1/2 teaspoon garam masala
6 cardamom
2 whole green chilies, seeded and chopped
1/2 cup yogurt
2 sprigs cilantro, chopped
salt
16 sheets phyllo dough
1/2 cup butter, melted
1 cup creme fraiche
fresh cilantro, chopped to sprinkle on for garnish

Steps:

  • Mix the cayenne powder, coriander powder and tumeric powder, set aside
  • In a clean food processor grind the medium onion, garlic and ginger to a paste
  • Dry the chicken well and chop finely, but do not grind ( a couple of pulses in the food processor will do fine
  • Heat the oil or ghee in a pan and fry the onion slices to golden and set aside
  • Do the same to the cashew nuts and raisins and set aside
  • Add the ground paste and dry spice mix to the pan and cook for 3 to 4 minutes, then add the chopped chicken
  • Cook the chicken in the spice paste for a few minutes, turning it over a few times with a spoon, until it is no longer pink
  • Add the green chilies, garam masala, whole cardamom, yoghurt, coriander leaves and salt to taste
  • Let the chicken simmer in the sauce until the chicken is cooked and the sauce thickens
  • Remove from heat and let cool
  • Cut the phyllo sheets in half, so you have 32 squares
  • cover the phyllo with plastic wrap and a damp towel while working so it does not dry out
  • Place one sheet of phyllo on your work surface
  • Brush with a little melted butter, especially the edges
  • Place a second sheet on top in the opposite direction to make a cross, brushing this sheet with melted butter as well
  • Place two more sheets in the same manner (criss crossing and brushing with butter) on top of the previous sheets of phyllo (you will have 4 layers, criss crossing each other
  • Divide chicken mixture into 8 and place 1/8th of mixture into center of one of the layers of phyllo
  • Sprinkle 1/8th of the cashews and raisins on top
  • Loosen the sheets of phyllo with a flat metal spatula or knife and using your fingers, carefully lift and gather the phyllo (as if making a pouch) encasing the chicken in a bundle with a loose flowing frilly top
  • Pinch the gather together and hold for 5 seconds
  • This will hold the package closed
  • Place each purse on a lightly greased baking sheet and repeat with remaining chicken and phyllo
  • Refrigerate until ready to bake (this can be made in advance up to this point)
  • When placing the chicken on the sheet pans, leave enough space between the bundles to that they will become crispy on the sides when baked
  • Preheat oven to 375*F
  • Place the pans with the beggars purses on them into the preheated oven and bake for 20 minutes, until nicely crispy (do not overcook)
  • To serve place one beggars purse on a warm plate, with a dollop of creme fraiche on the side, sprinkling the chopped coriander on for a garnish
  • If you wanted, two of these purses could be served as a main course along with a spicy basamati pilaf

Nutrition Facts : Calories 559.2, Fat 45.6, SaturatedFat 27.4, Cholesterol 140.6, Sodium 305.5, Carbohydrate 29.3, Fiber 1.5, Sugar 5.2, Protein 10

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