Middle_Eastern
Middle Eastern - Mezze and Starters
Tagine Chicken Mezze Starter
Chef's Menu Description
Flaky, all-butter golden pastry filled with a delicately spiced sweet filling, baked until crisp and aromatic.
Ingredients
- • 4 large phyllo sheets
- • 500g boneless chicken thighs
- • 2 onions, sliced
- • 3 eggs
- • 100g almonds, toasted
- • 1 1/2 tsp ground cinnamon
- • 100g butter, melted
- • 1 tbsp icing sugar
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Simmer the chicken with the onions, cinnamon, and salt in 250ml water for 40 minutes until tender.
2
Phase 2
Remove the chicken, shred the meat, and boil the liquid down to a thick sauce.
3
Phase 3
Beat the eggs into the simmering sauce and cook 2 minutes until set like loose scrambled egg.
4
Phase 4
Brush a cake pan with butter, layer 2 phyllo sheets, add the chicken, egg mixture, and crushed almonds, then top with 2 more sheets.
5
Phase 5
Bake at 180C for 25 minutes until crisp and golden.
6
Phase 6
Invert onto a plate, dust with icing sugar and cinnamon lines, and cut into small squares as a first course.