We love some classic pie, and we’ve made it even tastier with this phyllo chicken pie. Serve with a side salad of greens for yummy home-made meal!
SERVES 6 // COOKING TIME 2 hour 10 min
750 g chicken thighs
1 onion, chopped
1 tsp ground ginger
1 tsp cinnamon
½ tsp turmeric
1 tbsp flour
2 cups chicken stock
¼ cup chopped golden raisins
2 tbsp chopped coriander
2 tbsp chopped parsley
½ cup almonds, toasted and chopped
400 g phyllo pastry
½ cup melted butter
1. Heat oil in a pan and brown the chicken thighs. Set aside.
2. In a separate pot, heat oil and fry the onion until soft. Add ginger, cinnamon and turmeric, and fry for 2 minutes. Add flour and fry for 1 minute.
3. Add stock, raisins, coriander, parsley and the chicken, along with any oil and pan juices. Bring to a simmer and cook for 1 hour, until the chicken falls off the bone and the liquid has reduced. Remove chicken skins and bones.
4. Preheat oven to 180°C.
5. Place the chicken mixture in a baking dish and scatter with the almonds. Layer 10 phyllo sheets over the top, spreading generous amounts of butter between each sheet. Bake for 40 minutes, until golden.
Recipe & styling: Amerae Vercueil
Photography: Samantha Pinto