Total Time
24hrs 40mins
Prep 24 hrs
Cook 40 mins

A fan of BAKLAVA, I was looking for something that was similar, but was not a dessert ... and came up with this for a summer lunch

Ingredients Nutrition

Directions

  1. Heat oil in frying pan over medium heat
  2. Add minced garlic and stir-fry for about 30 seconds - don't burn the garlic! Add chicken and hot pepper flakes and stir-fry until meat changes colour but is not cooked through
  3. Remove chicken from heat
  4. In food processor,rough-chop cashews, apricots and raisins
  5. Add orange juice, soya sauce and curry powder
  6. (To make your own curry powder combine equal parts ground coriander, ground cumin, ground pepper, turmeric and ground ginger
  7. Sore in screw-top jar
  8. ) Whirl to combine
  9. Add cooked chicken to mixture in processor
  10. Chop to chunky paste
  11. Refrigerate chicken mixture for 1 hour
  12. Preheat oven to 350*F
  13. Brush 4 sheets of phyllo with melted butter and sprinkle each sheet with chopped basil
  14. Layer 4 sheets on top of each other
  15. (Keep phyllo not being used covered under a damp cloth
  16. )
  17. Cut the phyllo in half and place one half over the other
  18. Place phyllo in the bottom of a greased 9x13-inch baking pan and trim the edges if needed
  19. (I use scissors
  20. )
  21. Lightly spread the phyllo with one-third of the chicken mixture - about 1-1/2 cups
  22. Repeat the above twice more with another 4 sheets of phyllo, just lightly placing the next layer of pastry on top of the chicken mixture
  23. Finish with the last four sheets of phyllo
  24. Top off by brushing the top with remaining melted butter
  25. Score top layer of pastry into 4 portions
  26. Bake for 35-40 minutes, until an even, golden-brown
  27. While baking is in the oven, combine white wine and maple syrup in a small pan
  28. Simmer for approx 10 minutes, then remove from heat
  29. Allow to cool to room temperature
  30. On removing from oven, and while dish is still hot, pour wine syrup over-all to coat
  31. Cover and refrigerate overnight
  32. To serve, cut through scored lines
  33. Serve cold with a dab of chutney on top, a green salad on-the-side, and a glass of the remaining white wine
Most Helpful

5 5

What an imaginative, delightful dish! Wonderful fruity, nutty and curry flavors folded in crispy crust. I did use readily grilled chicken, 3 breasts alltogether. I added the garlic and pepper flakes to the filling. We just couldn't wait until it was all chilled, but had some hot, straight out of oven. It was great hot as well, but flavors where more pronounced, when chilled. I highly recommend this recipe, just as it is.