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Prep Time: 0 Minutes Cook Time: 60 Minutes |
Ready In: 60 Minutes Servings: 12 |
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A very unusual chicken in a phyllo pie. Layered with curry couscous, fried eggplants, and chicken and peppers. Makes for a beautiful presentation. Delicious served with your favourite chutney or on its own. Ingredients:
6 chicken thighs (you can use about 4 cups of cooked chicken pieces instead, + 2 cups chicken broth) |
1 stick of butter, melted |
1 onion, chopped |
1 tbsp. olive oil |
1 sweet red pepper, cored, seeded and cut in strips |
6 tbsp. ground almonds, divided |
3/4 tsp. salt, divided |
1/4 tsp. white pepper |
1 egg, beaten + 2 eggs, beaten, for frying eggplant |
1 medium eggplant, sliced |
1 cup italian-style breadcrumbs |
vegetable oil for frying eggplant |
1 tsp. curry powder |
1/2 tsp. ground turmeric |
1 cup couscous |
1 cup fresh parsely, chopped, divided |
8 oz. phyllo sheets (1/2 of 1 lb. box), thawed according to package directions |
2 tbsp. your favourite chutney + 1/2 cup plain yogurt for the sauce |
Directions:
1. If using chicken thighs, place them in water in a medium saucepan. Boil the water, reduce heat and cook until chicken is no longer pink inside, for about 35 minutes. Skim fat from surface during cooking. Reserve 2 cups of broth. Remove chicken. When cool enough to handle, remove and discard skin and shred chicken into a bowl. You should have about 4 cups shredded chicken.
2. While the chicken is cooking, heat 1 tbsp. oil in a skillet over medium heat. Add onion and red pepper and saute until softened, about 7 minutes. Stir in 1/2 cup parsely and cook another 2 minutes.
3. Add the pepper mixture to the shredded chicken, along with 3 tbsp. ground almonds, 1/2 tsp. salt, white pepper and half of 1 beaten egg. Stir to combine.
4. Slice eggplant in half circles, about 1/3 inch thick. Place 2 beaten eggs in a shallow bowl, and breadcrumbs in another shallow plate. Salt the eggplant slightly. Dip eggplant slices into beaten egg first, then into bread crumbs. Fry in a skillet in 2 tbsp. of vegetable oil on both sides, until lightly golden. Work in batches, add more oil as needed. Drain fried eggplant on paper towels. Set aside.
5. Meanwhile, combine 2 cups reserved broth, curry, turmeric and remaining 1/4 tsp. salt in a saucepan. Bring to a boil. Stir in couscous and cook 1 minute, stirring. Cover, remove from heat and let stand 5 minutes. Stir in remaining 1/2 cup of parsely and remaining half of 1 beaten egg.
6. Preheat oven to 350F. Lightly grease medium-large cast-iron skillet with oil, or use any other oven safe skillet, or round baking dish.
7. Layer half the Phyllo sheets in the skillet, brushing every one with melted butter, and placing each sheet at a 45 degree angle to last. (Refer to pictures). Press sheets against side of skillet. Sprinkle with 1 tbsp. ground almonds.
8. Spoon chicken mixture into skillet, pressing level.
9. Arrange eggplant slices on top of chicken layer.
10. For the third layer, spread with couscous mixture. Sprinkle with 1 tbsp. ground almonds.
11. Layer the other half of Phyllo sheets over the couscous, brushing each with melted butter again, and layering at a 45 degree angle like you did on the bottom. Tuck excess dough into sides of pan.
12. Bake in 350F oven for 45 minutes. Remove from oven. Carefully invert the pie onto a parchment lined cookie sheet. It should come out easily, if you greased the skillet. Also, the top will now be the bottom. So the couscous layer will now be on the bottom.
13. Sprinkle pie with remaining 1 tbsp. ground almonds. Return to oven and bake for another 15 minutes, or until Phyllo is golden.
14. Let it rest and cool for about 10 minutes before slicing.
15. For the chutney sauce, mix 2 tbsp. your favourite chutney with 1/2 cup plain yogurt. Serve on the side.
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