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Moroccan Chicken Basteeya

Basteeya my heart! This baked chicken dish has it all, sweet, savory and spice. Baked in crunchy filo its an impressive dish for any dinner party menu.

Moroccan Chicken Basteeya

Serves 4

 

1 tsp saffron threads

1 tbsp olive oil

2 brown onions, finely chopped

2 garlic cloves, crushed

2 tsp ground cinnamon, plus extra for sprinkling

1 tsp ground ginger

1 tsp ground cumin

1 tsp ground coriander

1 tsp ground fennel

1 tsp ground cardamom

800g chicken mince

1 egg, lightly whisked

½ cup coriander, coarsely chopped

¼ cup ground almonds

¼ cup icing sugar, plus extra for sprinkling

100g butter, melted

10 sheets filo pastry

Sauteed Brussels Sprouts

1 tbsp olive oil

400g baby brussels sprouts, thickly sliced

1 tsp caraway seeds

1 lemon, zest and juice

 

Preheat oven to 220°C. Pour 1 tablespoon boiling water over saffron threads, set aside.

Heat oil in a frying pan over medium heat. Add onion and garlic; cook, stirring, for 5 minutes. Add spices, cook for 1 minute. Add chicken. Cook, stirring, for 6-7 minutes or until cooked. Add saffron and water, combine. Set aside to cool slightly. Add egg and coriander to mixture; combine. Season.

Place almonds in a frying pan over low heat. Cook, stirring, for 5 minutes. Cool.

Combine ground almonds and icing sugar. Brush 1 filo sheet with a little butter, sprinkle with 1 tablespoon almond mixture. Top with another filo sheet, turning slightly.

Continue layering with remaining filo, butter and almond mixture. Line a greased 20cm cake pan with filo stack, allow edges to overhang. Spoon chicken mixture into pan, bring filo over to enclose. Bake for 15 minutes. Turn out onto a baking tray, bake for a further 10 minutes or until golden.

To make brussels sprouts, heat oil. Add brussels sprouts; cook, tossing, for 5 minutes. Add caraway seeds, lemon zest and juice, toss to combine.

Sprinkle extra icing sugar and cinnamon onto basteeya. Cut into wedges, serve with brussels sprouts.

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