After months of waiting, I've decided to take the plunge and I gave you my first recipie 2 days ago.
I hope you will be a lot to read me.
If you want I translate some of my french blog, tell it me, I'll try to do it as soon as possible.
Of course, you can read my french blog : Et si c'était bon
Prep : 30 mn
Cook : 50 mn
Serves 4 (tin diameter 20 cm) :
- 1 packet filo pastry
- 450 g of chicken breasts
- 3 eggs
- 3 large onions, finely chopped
- 2 tbsp flat leaf parsley
- 3 tbsp raisins soaked in tea
- 2 tbsp blanched whole almonds
- 1 tsp coriander powder
- 1.5 tsp powdered cinnamon
- 1 pinch saffron threads
- 1 teaspoon honey
- 50 g butter, melted
- Icing sugar and cinnamon
- 2 tbsp sliced almonds
- In a frying pan, dry, brown the whole almonds. Set aside.
- In the same pan, in a small amount of oil, brown the chicken breasts cut into 1 to 2 centimeters cubes. Set aside.
- Still in the same pan, heat the butter. Add the onions, honey and spices (coriander and cinnamon, saffron threads). Add 1/2 cup of water, honey, raisins and whole almonds. Cook for 10 minutes on low heat. Add the chicken pieces. Stir and cook for 5 minutes.
- Season with salt.
- Beat the eggs with a fork, add salt and pour over the chicken mixture.
- At very low heat, stirring constantly, cook like scrambled eggs just taken.
- Off the heat, stir in the chopped herbs, stir again and set aside.
- Preheat oven to 180 degrees.
- Butter a round oven dishpan.
- Garnish with filo pastry (1 sheet at the bottom, 5 more to go around, overlapping them).
- Butter them with a brush.
- Pour spicy chicken mixture and cover with the remaining sheets of filo pastry, folding the excess over the tin.
- Butter again with a brush.
- Sprinkle with a little cinnamon, icing sugar (very few) and slivered almonds.
- Bake for about twenty minutes until eggs are set in and the brick pastry is golden brown.