Ingredients
- 60 g almonds
- 10 dried apricots
- 2 tbsp raw sugar
- 60 g Butter
- 2 clove garlic
- 2 brown onions, Peeled and Quartered
- 10 g olive oil
- 600 g chicken thighs, Cubed
- 1 tbsp Moroccan Seasoning
- 1 tsp dried chilli flakes
- 1/2 tsp ground cinnamon
- 100 g Boiling water
- 2 tbsp Vegetable stock paste
- 8-10 sheets Filo Pastry, Leave out for 2 hours to bring to room temp
- 2 eggs, Lightly Whisked
- 1 bunch coriander leaves
- 1 tsp Ground Cinnamon extra
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Chop almonds 10 sec/ speed 7. Cook on 100degrees/speed 1/5mins. Set aside
Mill sugar 10sec/ speeds 10. Set aside
Chop apricots 5sec/speed 6. Set aside
Melt Butter in 60degrees/ 90 secs/speed 4. Set aside
Chop Garlic and onion 6 secs speed 6.
Add olive oil and sauté 2 mins 100 degrees speed 1.
Add Chicken and cook 100 degrees /5 mins /speed 1/reverse
Add Apricots, Cinnamon and Moroccan seasoning and chilli flakes. Cook 2 mins 100 degrees
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.Add stock paste and water. Cook 15 mins/ 100 degrees/reverse/speed soft/MC off
Ensure most of the liquid has evaporated and allow to cool.
Meanwhile, brush a layer of butter over the spring form pan.
Take one sheet of Filo pastry and brush it gently with butter then sprinkle with 1 tbs almond meal.
Repeat until 4 layers have been used.
Do the same with a second pile of 4 layers.
Place the first layers in one direction and the second pile at right angles to the first. Gently press into the pan.
Stir eggs and coriander into cooled chicken and pour chicken mix into the pastry.
Gently fold exposed pastry over the chicken and brush with remaining butter.
Bake 25 mins. Transfer to a serving platter.
Use a fine strainer to sprinkle with combined Icing Sugar and Cinnamon.
Pie filling
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.Pastry
Tip
Don’t wash the bowl between any of the steps.
Pop the chicken in the freezer to cool as you can’t be too careful with chicken.
If you sprinkle the sugar separately to the cinnamon you get that lovely white snowy effect pictured above.
Stirring the chicken on a faster speed will help shred it as in the picture above. If you like the meat a bit chunkier the use speed soft for stirring.
A small amount of cornflour will help thicken the sauce.
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
This tastes great, and looks amazing when you serve it on the table. The only thing that is a bit fiddly is the pastry, but get the kids involved, they love it. I didn't use any chilli at all, and put in really big chunks of chicken so after the stirring the chicken was still chunky. I also put in some slivered almonds, which added a really nice touch. Everyone loved it, so I will definitely be making it again.
was really yummy! next time i would do less chilli as it overpowered the other flavours - but still so yummy!
I made this for a Moroccan Dinner Party last night and it won dish of the night. Super yummy and although a little fiddly with the filo, in isn't difficult. I used red onions and added some saffron in a tablespoon of water as well. Will definitely make again.
This has been sitting in my drafts forever. Hopefully I'll be able to post it!
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