Tuesday, 24 May 2011



450g chicken breast, cut into chunks
1 onion, sliced
1/4 cup oil
Salt and freshly ground pepper
1/2 teaspoon turmeric powder
1/8 teaspoon saffron
1/2 teaspoon ground ginger
1 teaspoon ground cinnamon
2 cups water

For the almond mixture
1 1/2 cups salted roasted ground almonds
2-3 tablespoons brown sugar
1/2 tablespoon ground cinnamon

For the phyllo
1 package phyllo dough
1/4 cup oil
3 tablespoons butter, melted

For garnish

Thaw the phyllo dough according to package directions.

In a medium pot, combine all the ingredients for the chicken.
Cover and cook over medium heat until the chicken is tender, 45 to 50 minutes.
Shred the chicken using 2 forks.
Leave to cool in the pot to absorb some of the sauce.

For the almond mix, stir together toasted almonds with brown sugar, cinnamon and salt.

Preheat the oven to 180C.

Spread half of the phyllo in a rectangular dish.
Brush with melted butter and oil.
Spread the almond mixture evenly on the phyllo.
Follow with the chicken.
Top with the remaining phyllo.

Bake until crispy and golden, 30 to 35 minutes.
Drizzle it with honey and whole almonds. Serve immediately.