For this diet I use olive with Moroccan spicy and fish ! 1 teaspoon saffron threads½ cup honeyZest from 1 orange¼ cup freshly squeezed orange juiceBASTEEYA MIXTURE:1 teaspoon saffron threads3 tablespoons Ras el hanout spice mix*½ cup boiling water2 pounds chicken legs with thighs attached2 tablespoons olive oil2 cups diced yellow onion1 inch piece ginger, minced6 cloves garlic, minced3 cups chicken or vegetable broth2 eggs plus two yolks, whisked1 cup slivered almonds, toasted and ground¼ cup finely chopped fresh cilantro leaves⅛ cup confectioners’ sugar2 tablespoons ground cinnamon1 tablespoon orange blossom water (optional)Kosher saltFreshly ground black pepperASSEMBLY1 (50 count) package square wonton skinsVegetable oil for fryingPREPARATION
Prepare sauce: In a small saucepan over medium-high heat, combine saffron, honey, orange zest, and juice. Bring to a boil. Reduce heat to low and let cook slowly until mixture thickens, about 15 minutes. Remove from heat and let cool.
Prepare basteeya mixture: Preheat the oven to 220°F. Place saffron threads into a bowl, and pour 1/2 cup boiling water over
In a sauté pan with a lid, heat oil over medium heat. Add onions, and sauté until translucent. Add ginger, garlic, and remaining 2 tablespoons Ras el hanout, and continue to cook until onions caramelize, about 5 minutes. Add chicken, saffron with the water, and broth. Cover chicken parchment paper and place lid on pot. Cook in oven until the meat is falling off the bone, about 1 1/2 hours. Let cool. Pick chicken meat off the bones and reserve. Place pan with braising liquid over medium heat, and reduce liquid by half. Reduce heat to low, and add eggs. Cook, stirring continually, until eggs set up, approximately 5 minutes. Your mixture should be smooth and custard-like.