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Chicken pastilla with pomegranate

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Origin of dish:  Europe
Type of cooking:  Oven
Preparation time: 20 minutes
Cooking time: 20 minutes
Ingredients (serves 4):

    1 tbsp olive oil
    4 boneless, skinless chicken thighs
    2 tsp ground cumin
    25g (1oz) raisins
    25g (1oz) dates, diced
    50g (2oz) prunes, diced
    2 tbsp coriander leaf
    4 tsp orange flower water
    100g (4oz) pomegranate seeds
    2 tsp cumin seeds
    4 large sheets of filo pastry, defrosted if frozen
    50g (2oz) butter, melted
    Sea salt and black pepper


1. Pre-heat the oven to 200ºC, 400ºF, Gas Mark 6.
2. Heat the oil and gently fry the chicken thighs, turning occasionally, until the meat is sealed and browned.
3. Season and sprinkle evenly with the ground cumin.
4. Mix the dried fruit together, stir in the coriander leaf, orange flower water, pomegranate seeds and 1 tsp cumin seeds.
5. Cut each pastry sheet in half, leaving you with 8 squares. Brush each square lightly with melted butter and place two on top of each other, leaving you with 4 squares.
6. Lay a chicken thigh on each square and top each thigh with ¼ of the fruit mixture.
7. Fold the edges of the pastry in, over the top of the fruit and crumple to seal the parcel.
8.Add a knob of butter and sprinkle with the remaining cumin seeds.
9. Transfer to a baking sheet and bake in the top of the oven for 15-20 minutes, until golden brown and crispy.
Advice: Serve garnished with chopped walnuts and pistachios.

© Schwartz

User comments

another free recipe every day

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