Ingredients

How to make it

  • 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.
Layer the Phyllo   Close
First chicken layer   Close
second eggplant layer   Close
third couscous layer   Close
tuck in the sides   Close
invert onto the sheet   Close
a perfect slice   Close

Reviews & Comments 17

Add a Link?

Post a link to another recipe or group by pasting the url into the box where you want it to show up. We'll do the rest.

Post Message or cancel
    " It was excellent "
    pollymotzko2 ate it and said...
    This looks great and all I need is some eggplant to make it. I have had the phyllo in the bottom of the fridge for some time now-but I read that it keeps for several months in the coldest part of your fridge.

    I bought a rotisserie chicken to make something like this with. I didn't know if I wanted to make a type of Spanikapita or look here.

    I just created a new profile on here by the same name as the first only I am "PollyMotzko2" here.

    Things are much better than they were when I was on this site before.

    I hope you are doing well.

    Polly Motzko
    Was this review helpful? Yes Flag
    " It was excellent "
    trigger ate it and 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:)
    Was this review helpful? Yes Flag
    " It was excellent "
    momo_55grandma ate it and said...
    as all the others simply delicous high5 thanks great post
    Was this review helpful? Yes Flag
  • linda2230 5 years ago
    Looks delicious Vickie and I will try it! Thanks for this recipe, I love the layers and depth of flavors.

    Judy
    Was this review helpful? Yes Flag
    " It was excellent "
    lori4flavor ate it and 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
    Was this review helpful? Yes Flag
    " It was excellent "
    lunasea ate it and 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... :)
    Was this review helpful? Yes Flag
    " It was excellent "
    chichimonkeyface ate it and said...
    wow beautiful and 5!
    Was this review helpful? Yes Flag
    " It was excellent "
    goblue434 ate it and said...
    Juels, Great Job. I Like The Idea Of The Light,Flaky Phillo Sheets. This Has To Be Delicious. Great Presentation.
    Steff
    Was this review helpful? Yes Flag
    " It was excellent "
    minitindel ate it and 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
    Was this review helpful? Yes Flag
  • ttaaccoo 5 years ago
    Ditto ditto ditto!! Amazing and sounds oh so good!! thank you!! 555555 trish
    Was this review helpful? Yes Flag
    " It was excellent "
    annieamie ate it and 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!
    Was this review helpful? Yes Flag
    " It was excellent "
    gagagrits ate it and 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....:)




    Was this review helpful? Yes Flag
  • pieplate 5 years ago
    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.
    Was this review helpful? Yes Flag
    " It was excellent "
    krumkake ate it and 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"!!
    Was this review helpful? Yes Flag
    " It was excellent "
    bobbyc0117 ate it and said...
    Juels this sounds wonderful thanks for another great recipe.5
    Was this review helpful? Yes Flag
    " It was excellent "
    waterlily ate it and said...
    This sounds terrific! I'll try it this weekend!
    Was this review helpful? Yes Flag
    " It was excellent "
    thegoldminer ate it and said...
    Great looking! JJ
    Was this review helpful? Yes Flag

Maybe List
Hang onto this recipe

while I look at others.

Holding 0 recipes