Rajah's Chicken- For- Lunch
- Reviews 1
Ready In: 24 hrs 40 mins
Serves: 4
Ingredients
FOR THE FILLING
- 1 tablespoon cooking oil
- 4 cloves garlic, minced
- 4 boneless skinless chicken breasts, cut in 1-inch squares
- 1⁄2 teaspoon hot pepper flakes
- 1⁄2 cup cashews
- 1⁄2 cup dried apricot, chopped
- 1⁄2 cup raisins
- 1 cup orange juice
- 1⁄4 cup soya sauce
- 1 tablespoon curry powder, to taste
THE PASTRY
- 16 sheets phyllo pastry
- 1⁄2 cup butter, melted
- 3⁄4 cup fresh basil leaf, chopped
THE SAUCE
- 1⁄2 cup maple syrup
- 1 1⁄2 cups white wine
Directions
- Heat oil in frying pan over medium heat
- 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
- Remove chicken from heat
- In food processor,rough-chop cashews, apricots and raisins
- Add orange juice, soya sauce and curry powder
- (To make your own curry powder combine equal parts ground coriander, ground cumin, ground pepper, turmeric and ground ginger
- Sore in screw-top jar
- ) Whirl to combine
- Add cooked chicken to mixture in processor
- Chop to chunky paste
- Refrigerate chicken mixture for 1 hour
- Preheat oven to 350*F
- Brush 4 sheets of phyllo with melted butter and sprinkle each sheet with chopped basil
- Layer 4 sheets on top of each other
- (Keep phyllo not being used covered under a damp cloth
- )
- Cut the phyllo in half and place one half over the other
- Place phyllo in the bottom of a greased 9x13-inch baking pan and trim the edges if needed
- (I use scissors
- )
- Lightly spread the phyllo with one-third of the chicken mixture - about 1-1/2 cups
- 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
- Finish with the last four sheets of phyllo
- Top off by brushing the top with remaining melted butter
- Score top layer of pastry into 4 portions
- Bake for 35-40 minutes, until an even, golden-brown
- While baking is in the oven, combine white wine and maple syrup in a small pan
- Simmer for approx 10 minutes, then remove from heat
- Allow to cool to room temperature
- On removing from oven, and while dish is still hot, pour wine syrup over-all to coat
- Cover and refrigerate overnight
- To serve, cut through scored lines
- Serve cold with a dab of chutney on top, a green salad on-the-side, and a glass of the remaining white wine
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