Ingredients
- 1 kg of chicken
- 500g onions, peeled and finely chopped
- 50g olive oil
- A bunch of chopped parsley/coriander
- Zest of 3 lemons
- 6 eggs, very lightly beaten
- 300g raisins
- 100g pine nuts
- 100g sliced almonds, toasted and chopped
- 1 tsp ground ginger
- Cinnamon stick
- Pinch of saffron
- Block of filo pastry
Method
- Preheat the oven to 180ºC
- Cut the chicken into pieces.
- In a saucepan, gently saute the onions in a little oil. Add the chicken, ginger, cinnamon, saffron, salt and pepper along with a little water.
- Cook until chicken the is tender. Add the chopped parsley/coriander, a cinnamon stick, raisins, pine nuts and lemon zest.
- Leave to cook in the residual heat for about 10 minutes. Remove the chicken pieces, de-bone and chop into small pieces.
- Reduce the remaining sauce a little then add the beaten eggs.
- Grease a circular mould with a little butter. Place the sheets of filo to cover the bottom and up the sides of the mould ensuring that all are lightly brushed with butter.
- Add the chicken pieces along with the sauce.
- Close everything up by placing another sheet filo on top and then fold the sheets from the sides up over the top.
- Brush with a little beaten egg then then place in the centre of the preheated oven for about 10 minutes.
- Remove and sprinkle with powdered sugar, cinnamon and chopped almonds.