Camden New Journal - Reciepe for Moroccan chicken in filo By Clare Latimer

Publications by New Journal Enterprises

Home

Archive

Competition

The Review - FOOD AND DRINK - Cooking with CLARE
Published: 30 July 2008

Clare Latimer's recipe for
Moroccan chicken in filo

Moroccan chicken in filo
This is a great quick and easy supper dish. All ingredients can be kept in the freezer and store cupboard.
You can use frozen spinach blocks and just thaw before using.
Serve with a tomato, red onion and little gem salad.

Ingredients
Serves 4
1 tbsp olive oil
50g butter, melted
2 chicken breasts, skin removed and cut up
1 teasp ground
cinnamon
Small handful raisins
50g pine nuts
Salt and freshly ground black pepper
Good handful fresh spinach, washed well and stalks removed
100g filo pastry.

Method
Preheat the oven to 180C/350F/gas 4.
Put the olive oil and one third of the butter into a large frying pan and add the chicken.
Fry over a gentle heat until the chicken turns opaque.
Add the cinnamon, raisins and pine nuts and then season and mix well. Remove from the heat and stir in the spinach leaves.
Melt the remaining butter in a small pan and brush the inside of a 20cm metal or china quiche dish.
Unwrap the filo pastry and brush the top layer with the melted butter and then place into the quiche tin with the edges overlapping.
Repeat with the rest of the layers and melt more butter if necessary.
Spoon the chicken mixture into the pastry case and then bring in the overlapping pastry and scrunch together closing up the pie. Brush butter over the top.
Bake in the oven for about 30 minutes or until the pastry is golden brown.
Serve warm, cut into slices like a cake.

» Recipes A - Z
» Online Shopping
» The Wine Press
» Buy wines
» Book restaurants
» Eating Out