Mixed a few recipes here, came out with one I liked. Notes on the pastry dough: - Adjust sugar to taste and to your final products. You can skip the sugar in the pastry if making a savory, or sprinkle sugar on top of the egg wash right before baking if going sweet. - thanks to Butter for Y’all for inspiration. - Great way to use up some starter, as the finished pastry dough can sit in the fridge for a few days. - I’ve found best results with starter to mix it thoroughly with the wet ingredient (here butter, but water or milk) very well before adding to flour mixture. YMMV. Pastry Ingredients 375 grams (3 cups) flour (all purpose or pastry, not bread) 227 grams (1 cup) unsalted butter, melted (try European style for the higher fat content) 166 grams (2/3 cup) active sourdough starter 20-30 grams (1/4 cup) sugar 6 grams (1 teaspoon) salt flour for dusting - mix the melted butter and the sourdough starter together in a small bowl. - whisk the flour, sugar and salt together in ...
4-6 chicken legs (drumsticks and thighs) Olive oil 2 onions, finely diced 2-3 cloves garlic, finely chopped 1 tablespoon cumin seeds 1 tablespoon coriander seeds 1 teaspoon paprika 1 cinnamon stick (or 1/2 tsp cinnamon) 1 cup apricots, sliced in half 1/2-3/4 cup raisins 1 cup lentils, rinsed 3 cups chicken stock 1) In a pot large enough to hold all the ingredients, heat 1 tablespoon of oil. ) Brown the chicken parts thouroughly on both sides ) While chicken is browning, toast cumin and coriander in a small frying pan over a medium heat until heated through and aromatic ) Mash the coriander, paprika, garlic, cumin together in a pestel. If using ground cinnamon, add this as well) ) Remove the chicken to a plate, and pour off the drippings ) Add 2 tablespoons of oil to the pan ) Cook the onions until transluscent ) Add the garlic mixture, cook for 1 minute while stirring ) Add the lentils, raisins, and apricots and stir until coated ) Add the chicken st...