Recipe

Chicken Phyllo Pie Recipe

Add Step-by-Step Photos	Juels / All my dishes 10 months ago A very unusual chicken in a phyllo pie. Layered with curry couscous, fried eggplants, and chicken and peppers. Makes for a beautiful presentation. Delicious served with your favourite chutney or on its own. Prep:45m Cook:60m Servings:12	Juels
	chicken phyllo pie with eggplants and couscous

Layer the Phyllo

First chicken layer

second eggplant laye

third couscous layer

tuck in the sides

invert onto the she

a perfect slice

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Ingredients

6 chicken thighs (you can use about 4 cups of cooked chicken pieces instead, + 2 cups chicken broth)

1 stick of butter, melted

1 onion, chopped

1 tbsp. olive oil

1 sweet red pepper, cored, seeded and cut in strips

6 tbsp. ground almonds, divided

3/4 tsp. salt, divided

1/4 tsp. white pepper

1 egg, beaten + 2 eggs, beaten, for frying eggplant

1 medium eggplant, sliced

1 cup Italian-style breadcrumbs

vegetable oil for frying eggplant

1 tsp. curry powder

1/2 tsp. ground turmeric

1 cup couscous

1 cup fresh parsely, chopped, divided

8 oz. Phyllo sheets (1/2 of 1 lb. box), thawed according to package directions

2 tbsp. your favourite chutney + 1/2 cup plain yogurt for the sauce

Directions

If using chicken thighs, place them in water in a medium saucepan. Boil the water, reduce heat and cook until chicken is no longer pink inside, for about 35 minutes. Skim fat from surface during cooking. Reserve 2 cups of broth. Remove chicken. When cool enough to handle, remove and discard skin and shred chicken into a bowl. You should have about 4 cups shredded chicken.

While the chicken is cooking, heat 1 tbsp. oil in a skillet over medium heat. Add onion and red pepper and saute until softened, about 7 minutes. Stir in 1/2 cup parsely and cook another 2 minutes.

Add the pepper mixture to the shredded chicken, along with 3 tbsp. ground almonds, 1/2 tsp. salt, white pepper and half of 1 beaten egg. Stir to combine.

Slice eggplant in half circles, about 1/3 inch thick. Place 2 beaten eggs in a shallow bowl, and breadcrumbs in another shallow plate. Salt the eggplant slightly. Dip eggplant slices into beaten egg first, then into bread crumbs. Fry in a skillet in 2 tbsp. of vegetable oil on both sides, until lightly golden. Work in batches, add more oil as needed. Drain fried eggplant on paper towels. Set aside.

Meanwhile, combine 2 cups reserved broth, curry, turmeric and remaining 1/4 tsp. salt in a saucepan. Bring to a boil. Stir in couscous and cook 1 minute, stirring. Cover, remove from heat and let stand 5 minutes. Stir in remaining 1/2 cup of parsely and remaining half of 1 beaten egg.

Preheat oven to 350F. Lightly grease medium-large cast-iron skillet with oil, or use any other oven safe skillet, or round baking dish.

Layer half the Phyllo sheets in the skillet, brushing every one with melted butter, and placing each sheet at a 45 degree angle to last. (Refer to pictures). Press sheets against side of skillet. Sprinkle with 1 tbsp. ground almonds.

Spoon chicken mixture into skillet, pressing level.

Arrange eggplant slices on top of chicken layer.

For the third layer, spread with couscous mixture. Sprinkle with 1 tbsp. ground almonds.

Layer the other half of Phyllo sheets over the couscous, brushing each with melted butter again, and layering at a 45 degree angle like you did on the bottom. Tuck excess dough into sides of pan.

Bake in 350F oven for 45 minutes. Remove from oven. Carefully invert the pie onto a parchment lined cookie sheet. It should come out easily, if you greased the skillet. Also, the top will now be the bottom. So the couscous layer will now be on the bottom.

Sprinkle pie with remaining 1 tbsp. ground almonds. Return to oven and bake for another 15 minutes, or until Phyllo is golden.

Let it rest and cool for about 10 minutes before slicing.

For the chutney sauce, mix 2 tbsp. your favourite chutney with 1/2 cup plain yogurt. Serve on the side.

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Comments

thegoldminer 10 months ago said:
Great looking! JJ

waterlily 10 months ago said:
This sounds terrific! I'll try it this weekend!

bobbyc0117 10 months ago said:
Juels this sounds wonderful thanks for another great recipe.5

krumkake 10 months ago said:
What an interesting and deliciouis sounding combination! Very different, and I can't wait to try it...nice post, Juels - thank you for once again showing us something with a "twist"!!

pieplate 10 months ago said:
This would be an excellent group effort. I wonder how much the eggplants being breaded and fried contributes to the beauty of the outcome? I like to brush eggplant slices quickly with oil and broil until golden and cooked through, aka soft.

gagagrits 10 months ago said:

WOW, Jules this is really something diffrent, your pictures are wonderful, and your instructions are impeccable. The flavors and textures are all like a symphony. This is truley outstanding....:)

annieamie 10 months ago said:
Juels, this recipe is incredible! Did you create this all on your own and if you did, bravo you! What a great blend of flavors here! I've never tried anything like this and can't wait to taste it. Thank you so much for the new recipe!!! Its perfect!

ttaaccoo 10 months ago said:
Ditto ditto ditto!! Amazing and sounds oh so good!! thank you!! 555555 trish

minitindel 10 months ago said:
Omg !!!!!!! juels this is absolutely perfect hon what a fine job you did the pictures are fantastic and the recipe is amazing ........a big 20 for you
and kiss and hug tink

goblue434 10 months ago said:
Juels, Great Job. I Like The Idea Of The Light,Flaky Phillo Sheets. This Has To Be Delicious. Great Presentation.
Steff

chichimonkeyface 10 months ago said:
Wow beautiful and 5!

lunasea 10 months ago said:
Oh Julia hon - this is wonderful! I love the ingredients, the flavors and it's gorgeous presentation. Love the pictures and flagged them for beauty. I also tagged you for uniqueness - and a super high 5! Great dish... :)

lori4flavor 10 months ago said:
Oh my! This is outstanding, Juels! I'm with the others...on all of the above! Beautiful presentation and quite a unique dish! Flagged, flagged, and flagged again! :) ^5

linda2230 10 months ago said:
Looks delicious Vickie and I will try it! Thanks for this recipe, I love the layers and depth of flavors.

Judy

momo_55grandma 9 months, 3 weeks ago said:
As all the others simply delicous high5 thanks great post

trigger 9 months, 2 weeks ago said:
Wow you really went to town on this recipe I love all the flavors the layering is spectacular and the end result is gorgeous.
Five forks and a smile:)

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