Chicken in phyllo pastry parcel

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6 servings
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Poultry

By Food24 November 03 2009
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Ingredients (20)

FILLING
2.00 kg chicken — whole
fresh parsley — sprigs
lemon — slices
stock cube — chicken
1.00 onion — finely chopped
1.00 garlic — cloves, crushed
oil
2.00 ml ginger — ground
2.00 ml cinnamon — ground
2.00 ml allspice — ground
250.00 ml breadcrumbs — fresh
30.00 ml fresh coriander — chopped
30.00 ml lemon juice
250.00 ml stock — chicken
3.00 eggs — extra large, whisked
125.00 ml pecan nuts — finely chopped
sea salt and freshly ground black pepper
CRUST
6.00 phyllo pastry — sheets
125.00 ml butter — melted
200.00 ml pecan nuts — finely chopped
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Method:

Place the chicken, parsley and lemon slices in a large saucepan or pressure cooker. Add enough chicken stock to nearly cover the bird. Bring to the boil and heat until the chicken is tender and the meat easily falls off the bone. Remove the bird from the saucepan and remove the skin and bones. Shred the meat. Reserve 250 ml (1 c) of the stock.
Preheat the oven to 200 ºC (400 ºF). Spray a round 1,5 litre ovenproof dish with non-stick spray. Sauté the onion and garlic in oil until tender. Remove from the heat and stir in the ginger, cinnamon and allspice. Add the remaining filling ingredients and shredded chicken. Mix lightly. Spoon into the prepared dish and bake for 30 minutes or until set. Cool and turn out. Brush each sheet of phyllo pastry with butter and sprinkle a few of the nuts over five of the sheets. Stack on top of each other on a greased baking tray. Place the moulded chicken in the centre of the phyllo pastry and wrap the chicken in the pastry. Lightly crumple the remaining sheet of phyllo pastry and place on top. Bake for about 20 minutes or until the pastry begins to change colour. Serve with a salad.
Serves 6.



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