Chicken Date Pastille

Name: Chicken Date Pastille
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 500 g Chicken filet; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 TABLESPOONS Olive oil; 150 g Almond kernels with skin; 7 Eggs (size M); 7-10 Tbsp Curry Powder; 7 TSP Sugar; 1 TEASPOON ground cinnamon; 150 g pitted dried dates; 120 g Butter; 2 packages (250 g each) Strudel dough sheets Filo or Yufka dough (10 sheets of 30 x 31 cm each; refrigerated shelf); 1 collar Parsley; 250 g Whole milk yoghurt; 7-10 Tbsp Oil

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

500 g Chicken filet
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 TABLESPOONS Olive oil
150 g Almond kernels with skin
7 Eggs (size M)
7-10 Tbsp Curry Powder
7 TSP Sugar
1 TEASPOON ground cinnamon
150 g pitted dried dates
120 g Butter
2 packages (250 g each) Strudel dough sheets Filo or Yufka dough (10 sheets of 30 x 31 cm each; refrigerated shelf)
1 collar Parsley
250 g Whole milk yoghurt
7-10 Tbsp Oil

Directions

1
Let the dough sheets rest at room temperature for about 10 minutes. Wash the meat, dab dry and season with salt and pepper. Heat the oil in a pan and fry the meat for about 10 minutes while turning.
2
Roast almonds in a pan without fat while turning. Whisk 6 eggs and season with salt and curry. Remove the meat from the pan, stir in the eggs and allow to set. Mix sugar and cinnamon. Break the meat with 2 forks.
3
Chop the almonds. Cut dates into slices. Mix dates and almonds. Melt butter.
4
Place 5 pastry sheets offset on top of each other in an oiled springform pan (Ø 26 cm), spreading each sheet thinly with melted butter. Spread about half of the egg mixture on top and sprinkle with 1 tsp. cinnamon sugar.
5
Cover with 2 pastry sheets, each thinly spread with butter. Spread about half the meat on top, sprinkle with 1 teaspoon cinnamon sugar and cover with 2 pastry sheets, each thinly buttered.
6
Sprinkle about half of the almond mixture and 2 tsp. cinnamon sugar on top. Place 2 thinly buttered pastry sheets on top. Repeat the layering with the remaining ingredients. Cover the almond layer with 5 pastry sheets, each thinly coated with butter.
7
Whisk the rest of the egg and brush the top layer of dough with it. Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: see manufacturer) for approx. 25 minutes. For the dip, wash parsley, shake dry, pluck leaves from the stalks and chop finely.
8
Mix yoghurt and parsley, except for a little bit for sprinkling, and season with salt, pepper and curry. Remove pastilla from the oven, dust with curry and serve with yoghurt.