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Moroccan chicken filo roll
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Prep Time:
15 minutes
Cook Time:
110 minutes
Total Time:
125 minutes
Ingredients:
  • 27.30 gm olive oil
  • 800g chicken thigh fillets, chopped
  • 1 brown onion, halved, coarsely chopped
  • 20.00 ml finely grated fresh ginger
  • 2 garlic cloves, crushed
  • 5.00 gm ground cumin
  • 2 tsp ground coriander
  • 2.50 gm sweet paprika
  • 1 tsp ground turmeric
  • 1 x 7cm cinnamon stick
  • 40.00 ml plain flour
  • 375ml (1 1/2 cups) chicken style liquid stock
  • 42.00 gm fresh lemon juice
  • 85g (1/2 cup) whole pitted dates
  • 1 x 100g pkt toasted slivered almonds (Ducks brand)
  • Salt & freshly ground black pepper
  • 10 sheets filo pastry (Pampas brand)
  • 80g butter, melted
  • 2 tsp caraway seeds
  • 1 x 200g container natural yoghurt
  • 125.00 ml loosely packed finely chopped fresh coriander, to serve
Instructions:
  • In a large saucepan over medium-high heat, heat 1 teaspoon of olive oil. Cook a quarter of the chicken, stirring occasionally, for about 5 minutes until browned. Transfer to a heatproof bowl. Repeat with the remaining chicken in 3 more batches, adding 1 teaspoon of oil before each batch, and ensuring the pan is reheated between batches.
  • In the same saucepan, heat the remaining oil. Sauté the onion until soft, about 5 minutes. Add ginger, garlic, cumin, coriander, sweet paprika, turmeric, and a cinnamon stick, stirring until fragrant, about 1 minute. Sprinkle in the flour and cook until lightly browned, about 1 minute. Introduce the chicken, chicken stock, and lemon juice. Bring to a boil, then simmer uncovered on low heat for 1 hour until the chicken is tender and the sauce thickens slightly. Allow to cool for 30 minutes off the heat, then discard the cinnamon stick. Fold in the dates and almonds. Season to taste with salt and pepper.
  • 1. Preheat the oven to 180°C. 2. Lay filo sheets on a clean surface and cover with a damp tea towel to prevent drying out. 3. Brush 1 sheet of filo with melted butter, then layer with another sheet and repeat the process until you have a stack of 5 sheets. Repeat with remaining filo and butter to make a second stack. 4. Arrange the filo stacks slightly overlapping along the long edge, with a long edge closest to you. 5. Spoon chicken mixture along the edge closest to you, leaving an 8cm border on three sides. Roll up to enclose the filling. 6. Brush with remaining butter and sprinkle with caraway seeds before placing on a baking tray.
  • Bake in the oven until golden brown, about 20 minutes or until heated through.
  • Mix together yoghurt and fresh coriander in a small bowl. Cut the roll into 8 pieces and serve with the coriander yoghurt.

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