-
1
The chicken is roasted and the carcass is used to make a broth that is served to accompany the pie.
-
2
Rub the chicken with the oil, salt, and pepper.
-
3
Put it breast side down in a roasting pan so that the fat runs down, which prevents the breasts from drying out.
-
4
Add 4 tablespoons of water to the bottom of the pan.
-
5
Roast for 45 minutes in an oven preheated to 400F, then turn the chicken breast side up and continue to cook for 20 minutes more; it should be a little underdone.
-
6
When the chicken is cool enough to handle, cut it up into 6 large pieces and remove the skin and bones, which should be kept for the broth.
-
7
Cut any remaining meat from the carcass into small pieces.
-
8
Keep all this covered with plastic wrap so it does not dry out.
-
9
Keep the chicken juices and the fat from the roasting pan for the rice.
-
10
Put the skin, bones, and carcass into a pan with the onion, cover with water, add a little salt, and simmer for 1 hour, until the broth is reduced and concentrated, then strain it.
-
11
This will be the sauce to accompany the pie.
-
12
Wash the rice, if using basmati.
-
13
Pour cold water over it, stir, and leave to soak for a few minutes, then strain and rinse in cold running water.
-
14
Bring 2 1/4 cups water to the boil with the crumbled bouillon cubes, add the rice, and stir well.
-
15
Add salt, taking into consideration the saltiness of the bouillon cubes.
-
16
Cook, covered and undisturbed, over very low heat for about 18 minutes, until the rice is only just tender.
-
17
(Some brands that claim not to be parboiled or precooked now take as little as 8 to 10 minutes, so read the information on the package.)
-
18
Pour in the chicken juices and the fat from the roasting pan, and add the reserved small pieces of chicken.
-
19
Fold in the butter, pistachios, and almonds.
-
20
Taste to see that there is enough salt because rice needs quite a bit.
-
21
The rice, too, can be prepared in advance.
-
22
Assemble the pie not too long before your guests arrive.
-
23
Roll out the puff pastry so that it is a large rectangle measuring 14 inches x 16 inches on a floured surface with a floured rolling pin, turning the sheet of pastry often and dusting it with flour.
-
24
Lift it onto a large, flat baking dish or sheet.
-
25
Put the rice in the center and shape it into a dome, with a base about 10 inches in diameter.
-
26
Arrange the 6 large chicken pieces on top.
-
27
Bring the pastry up over the rice and chicken mound, bringing up the four corners to meet at the top, and twisting them together.
-
28
Now comes the artful partyou have to make it look like an Ottoman dome!
-
29
Bring the edges of the pastry together to close the side openings, right up to the top of the dome, hugging the filling.
-
30
Cut away the excess dough, and seal the four openings by pinching them firmly together.
-
31
A little egg white brushed along the edges makes them stick better.
-
32
By pinching and twisting all the way along the edges, produce a scalloped effect (like the hem of womens lingerie).
-
33
It is the kind of edging you find along many Middle Eastern pies.
-
34
Cut a little round about 1 1/2 inches in diameter from the off-cuts and stick it on the top of the dome, with a little egg white, to cover up the joins.
-
35
Brush the whole pastry with the egg yolk mixed with a drop of water, and bake in an oven preheated to 350F for 45 minutes, or until the pastry is crisp and golden brown.
-
36
Serve with the strained and reheated chicken broth.
-
37
If you want the chicken pilaf but do not want to bother with a pastry crust, press the pilaf in a ring- or dome-shaped mold and heat it through in the oven.
-
38
Turn it out and surround it with the chicken pieces.
