Chicken basteeya

Name: Chicken basteeya
Prep time: 1 h
Cook time: 1 h
Total time: 2 h
Cuisine: Moroccan
Ingredients: 125g unsalted butter; 8 British free-range chicken thighs; 2 onions, finely sliced; 5 garlic cloves, crushed; Large thumb-size piece fresh ginger, finely grated; ½ tsp ground turmeric; 2 tsp ground coriander; 1 tsp ground cumin; ½ tsp paprika (not smoked); 1 tsp ground cinnamon, plus extra; 100g blanched almonds, chopped; 2 tbsp icing sugar, plus extra; 50g sultanas; Zest 1 lemon and juice ½; 3 medium free-range eggs, beaten; Small bunch fresh flatleaf parsley, leaves roughly chopped; Small bunch fresh coriander, roughly chopped; 5-6 filo pastry sheets; 23cm loose-bottomed cake tin

Instructions

Prep:1hCook:1h

Chicken pie but not as you know it – this slightly sweetened Moroccan-inspired recipe wraps a spiced chicken and sultana filling in a crunchy layer of filo pastry.

Updated at: Thu, 21 Nov 2024 18:05:29 GMT