Recipe - Indirect Method For Smoking Fish In A Weber

FOR THE ALMOND SUGAR
One half cup Blanched whole almonds;
toasted and cooled
3 tablespoon Granulated sugar
1 teaspoon Cinnamon

FOR THE FILLING
One fourth teaspoon Saffron threads; crumbled
2 tablespoon Hot water
1 md Onion; chopped (about 1
; One fourth cups)
2 Garlic cloves; cut into thin
; strips
1 One half Sticks unsalted butter; (3/4
cup)
Three fourths teaspoon Ground ginger
One half teaspoon Freshly ground black pepper
2 pound Chicken parts; (about 1
whole
; breast, 2 thighs,
; and 2 legs)
1 One half cup Lowsalt chicken broth
3 lg Eggs; beaten lightly
One fourth cup Plus 2 tablespoons chopped
fresh parsley
; leaves
3 tablespoon Chopped fresh coriander
1 One half tablespoon Fresh lemon juice; or to
taste
18 Sheets; (about 1 1/2
; packages) phyllo
; (preferably Number
; 4 ultrathin)
Confectioners' sugar and
cinnamon for
; sprinkling
2 teaspoon Ras el hanout
For the ras el hanout:;
(moroccan spice
; blend)
One half teaspoon Aniseed
1 teaspoon Fennel seeds
8 Whole allspice berries
Seeds from 8 cardamom pods
8 Whole cloves
15 Whole black peppercorns
1 Stick cinnamon; broken in
half
1 tablespoon Sesame seeds
1 teaspoon Coriander seeds
One half teaspoon Cuminseed
A pinch dried red pepper
flakes
A pinch ground mace
1 tablespoon Ground ginger
1 teaspoon Freshly ground nutmeg

To make the almond sugar:

In a food processor grind fine almonds, granulated sugar, and cinnamon.
Almond sugar may be made 1 day ahead and kept covered in a cool dark place.

To make the filling:

In a small bowl combine saffron with hot water and let stand 10 minutes.

In a heavy 4quart kettle saute onion and garlic in 3 tablespoons butter
over moderately high heat, stirring occasionally, until onion is golden,
about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and
pepper. Cook mixture, stirring, 3 minutes.

Add chicken parts, broth, and saffron mixture and simmer, covered, turning
the chicken once, until chicken is very tender and cooked through, 25 to 35
minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer
chicken to a plate, reserving cooking liquid and solids, and, when cool
enough to handle, shred chicken, discarding skin and bones.

Measure reserved cooking liquid and solids and if necessary boil, stirring
occasionally, until reduced to about 1 Three fourths cups. Reduce heat to moderate
and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are
set, about 3 minutes. Remove kettle from heat and pour egg mixture into a
coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes
before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken,
parsley, coriander, lemon juice, and salt and pepper to taste and chill.
Filling may be made 1 day ahead and kept chilled, covered.

Preheat oven to 425F. and butter 2 large shallow baking pans.

In a small saucepan melt remaining 9 tablespoons butter and keep warm but
not hot.

Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper.
Cover wax paper sheets with a kitchen towel. On a work surface arrange a

continued in part 2