Chicken in phyllo pastry parcel

Recipe from: 8/14/1997 12:00:00 AM
Ingredients 22
Servings 6
Time

Ingredients

  • FILLING
  • 2
    kg
    whole chicken
  • few sprigs parsley
  • few lemon slices
  • chicken stock prepared with stock cubes
  • 1
    large onion, finely chopped
  • 1
    large clove garlic, crushed
  • oil
  • 2
    ml
    ground ginger
  • 2
    ml
    ground cinnamon
  • 2
    ml
    ground allspice
  • 250
    ml
    fresh breadcrumbs
  • 30
    ml
    freshly chopped coriander leaves
  • 30
    ml
    lemon juice
  • 250
    ml
    reserved chicken stock
  • 3
    extra-large eggs, whisked
  • 125
    ml
    pecan nuts, finely chopped
  • salt and freshly ground black pepper
  • CRUST
  • 6
    sheets phyllo pastry
  • 125
    ml
    butter, melted
  • 200
    ml
    pecan nuts, finely chopped (optional)
 

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.
 

Read more on: poultry  |  bake
 

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