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Ingredientes
- 4 x cooked chicken, legs
- 2 Tbsp. extra virgin olive oil
- 1 lrg onion, minced
- 2 clv garlic, minced
- 1 tsp fresh minced ginger
- 1 tsp grated lemon, zest
- 1/4 tsp turmeric
- Â Â threads saffron
- 1/4 tsp cumin, seeds, grnd
- 1 sm Thai chili or possibly 1/2 tsp chili flakes
- 1 x cinnamon, stick
- 1/2 tsp dry oregano
- 2 Tbsp. blond raisins
- 2 x pitted prunes, minced
- 1/4 c. spicy green olives, diced
- 1/2 c. chicken stock
- Â Â juice from half a lemon
- Â Â salt, to taste
- Â Â cracked pepper, to taste
- 1 x egg, lightly, beaten
- 2 Tbsp. minced fresh coriander
- 1 Tbsp. icing sugar
- 1/2 tsp grnd cinnamon
- 2 Tbsp. whole toasted almonds
- 1/3 c. melted butter or possibly 1/3 c. extra virgin olive oil
- 8 sht phyllo
Direcciones
- Preheat oven to 375 D.Remove meat from chicken legs and throw away bones.
- In a large skillet heat extra virgin olive oil and saute/fry the onions till soft about 5 min. Add in the garlic, ginger, lemon zest, and spices and cooked chicken and saute/fry for 2 min. Add in dry fruit, olives, chicken stock ,lemon juice ,salt and pepper and bring to a boil. Simmer covered for 10 min on low heat.
- Remove lid and simmer for a further 5 min or possibly till liquid has evaporated. Cold mix completely. Add in beaten egg and coriander.
- Meanwhile, pulse icing sugar, cinnamon and almonds in food processor till coarsely minced.
- Brush a 10 " pie dish with some melted butter. Brush a sheet of phyllo with butter. Lay in the middle of dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo. Spoon chicken mix into prepared pie.
- Fold hanging phyllo pcs one at a time into middle of pie, sprinkling with some of the cinnamon nut mix between each layer. Butter remaining pcs of phyllo, one sheet at a time, sprinkling each layer with nut mix. Mix in half and place on top of pie folding edges under to create circle.
- Bake at 375 D for about 20 min till top is browned and crisp. Let stand for 5 min before cutting into wedges.
- Serve with vegetables and salad.
