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Filo Pastry with Chicken
Filo Pastry with Chicken
Filo Pastry with Chicken
4 - 5 Serves
30Mins Prep
01Hours10Mins Cook
Ingredients
- 2 Tbls rapeseed oil or vegetable oil
- 2 onions, halved and sliced
- 2 clovesgarlic, crushed
- 2 Tsp Bayara ground cinnamon
- 2 Tsp Bayara ground cumin
- 2 Tsp Bayara ground coriander
- 1 Tsp Bayara turmeric
- ½ Tsp Bayara fennel seeds
- 4 chicken legs
- 500ml chicken stock
- 1 Tbls clear honey
- 50g Bayara ground almonds
- 100g Bayara walnuts jumbo
- 1 lemon, zested and ½ juiced
- 85g Bayara dried apricots, quartered
- 1 small bunch parsley, chopped
- 270g pack filo pastry (7 sheets)
- 75g butter, melted
- ½ Tsp Bayara black pepper
- Icing sugar and Bayara cinnamon, for dusting (optional)
Method
Method
- In a large casserole dish, heat 1tablespoon of oil and cook the onion and garlic for 8 minutes until soft.
- Add the spices and stir for about 30 seconds until aromatic and then add the chicken.
- Pour in the chicken stock and season with salt and pepper.
- Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
- Lift the chicken pieces onto a plate.
- Add the honey and Bayaraalmonds to the cooking liquid simmer until thick and reduced by half, and then turn off the heat.
- Meanwhile, finely shred the chicken with two forks, discarding the skin and bones.
- Return the chicken to the sauce and stir in the lemon zest, apricots, Bayarawalnuts, and parsley and then leave to cool(it can be chilled for up to two days).
- Heat the oven to 200°C (or 180°C fan/gas 6) with a baking sheet on the middle shelf.
- Unwrap the pastry, keeping the sheets under a damp towel so it doesn’t dry out.
- Brush a 22-23cm spring form or loose-bottomed round tin with a little oil.
- Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides.
- Repeat this with two more sheets across the other diameter of the tin so all sides are lined.
- Patch up any holes or thin patches with another sheet of buttered pastry.
- Spoon in the chicken mixture and pat down evenly.
- Set another two sheets of pastry on top, brushing the melted butter between the layers again and scrunching the edges of the pastry around the sides.
- Brush the top with a little more butter and bake on the heated baking sheet for 30 minutes until crisp and golden brown.
- It’s best eaten warm, so leave to cool for about 30 minutes. Optionally, dust with a pinch of icing sugar and Bayara cinnamon and serve.
Method
Method
- In a large casserole dish, heat 1tablespoon of oil and cook the onion and garlic for 8 minutes until soft.
- Add the spices and stir for about 30 seconds until aromatic and then add the chicken.
- Pour in the chicken stock and season with salt and pepper.
- Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
- Lift the chicken pieces onto a plate.
- Add the honey and Bayaraalmonds to the cooking liquid simmer until thick and reduced by half, and then turn off the heat.
- Meanwhile, finely shred the chicken with two forks, discarding the skin and bones.
- Return the chicken to the sauce and stir in the lemon zest, apricots, Bayarawalnuts, and parsley and then leave to cool(it can be chilled for up to two days).
- Heat the oven to 200°C (or 180°C fan/gas 6) with a baking sheet on the middle shelf.
- Unwrap the pastry, keeping the sheets under a damp towel so it doesn’t dry out.
- Brush a 22-23cm spring form or loose-bottomed round tin with a little oil.
- Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides.
- Repeat this with two more sheets across the other diameter of the tin so all sides are lined.
- Patch up any holes or thin patches with another sheet of buttered pastry.
- Spoon in the chicken mixture and pat down evenly.
- Set another two sheets of pastry on top, brushing the melted butter between the layers again and scrunching the edges of the pastry around the sides.
- Brush the top with a little more butter and bake on the heated baking sheet for 30 minutes until crisp and golden brown.
- It’s best eaten warm, so leave to cool for about 30 minutes. Optionally, dust with a pinch of icing sugar and Bayara cinnamon and serve.
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