Ingredients:-
- All purpose fillo pastry sheets - 6 nos.
- 1/2 lb Chicken tenders, cubed into 1 inch or bite size pieces
- 1/2 lb Crimini mushrooms quartered
- 2 tbsp Extra virgin olive oil
- 1 tbsp minced garlic
- 1 tbsp chopped ginger
- 3/4 cup diced red onion
- 1/2 cup all purpose flour
- 3 tbsp butter
- 3 tsp cumin powder
- 3/4 cup chicken stock
- 1/2 cup water
- Salt, pepper to taste
- Butter spray or melted butter (2 tbsp)
Before chopping the vegetables marinate the chicken pieces with salt, pepper and 1 tsp of cumin powder.
In a skillet heat olive oil at medium-high and add ginger, garlic and onions. Add a pinch of salt and saute them until onions are tender. Then add the quartered mushrooms and stir well for 4-5 minutes until the mushrooms have released their water content. Add the butter to this mixture and before adding the marinated chicken pieces add the all purpose flour to them and toss to coat evenly. Now add the coated chicken to the saute mixture and stir well. Add the chicken stock and water, mix well and allow to boil. Simmer for 10-12 minutes.
Take two medium sized bowls or dishes suitable for individual servings. Divide the chicken sauce equally into the bowls and line it with 3 fillo pastry sheets each*. Use the butter spray to coat the pie and place it in a preheated oven and bake for 15-20 minutes at 350 degrees Fahrenheit until the pie crust has become golden brown. Serve immediately.
Serves: 2
Sides: Any green salad
* Fillo sheets are very thin pastry sheets that come in 13"x18" rectangular sizes. It would be possible to fold these sheets into any desired shape before it dries out. The packaged sheets are available in the frozen section of your grocery store. Once baked it will make a rich, crumbly crust. It is ideal to use butter spray or melted butter between sheets while folding.
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