Chicken Date Pastille

Name: Chicken Date Pastille
Cook time: 1 h
Total time: 1 h
Yield: 8
Ingredients: 2 packs (à 250 g) Strudel, filo or yufka dough (à 10 sheets; 30 x 31 cm; refrigerated shelf; e.g. from Aunt Fanny); 150 g Almond kernels with skin; 500 g Chicken filet; 7-10 Tbsp salt, pepper, curry powder; 2 TABLESPOONS Olive oil; 7 Eggs (Gr. M); 7 TSP Sugar; 1 TEASPOON ground cinnamon; 150 g pitted dried dates; 120 g Butter; 1 collar flat leaf parsley; 250 g Whole milk yoghurt; 7-10 Tbsp Oil

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

Whether for brunch or a birthday party, the Filo dough cake is always well received by guests. It tastes best warm.

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 8

2 packs (à 250 g) Strudel, filo or yufka dough (à 10 sheets; 30 x 31 cm; refrigerated shelf; e.g. from Aunt Fanny)
150 g Almond kernels with skin
500 g Chicken filet
7-10 Tbsp salt, pepper, curry powder
2 TABLESPOONS Olive oil
7 Eggs (Gr. M)
7 TSP Sugar
1 TEASPOON ground cinnamon
150 g pitted dried dates
120 g Butter
1 collar flat leaf parsley
250 g Whole milk yoghurt
7-10 Tbsp Oil

Directions

1
Let the strudel dough rest at room temperature for about 10 minutes. Roast the almonds in a pan without fat and take them out. Wash the meat, dab dry and season with salt and pepper. Heat the oil in the pan and fry the meat for about 10 minutes while turning.
2
Whisk 6 eggs, season with salt and 1 tsp curry. Remove the meat from the pan, add the eggs and let them simmer for about 10 minutes at low heat, stirring gently. Mix sugar and cinnamon. Pluck the meat with two forks.
3
Chop the almonds. Cut dates into slices. Mix dates and almonds. Melt butter.
4
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Oil the springform pan (26 cm Ø). Place 5 pastry sheets on top of each other in the form, brushing each sheet with a thin layer of liquid butter.
5
Spread about half of the egg mass on top. Sprinkle with 1 teaspoon cinnamon sugar. Spread 2 pastry sheets thinly with butter and place on top. Spread about half of the meat on top. Sprinkle with 1 tsp. cinnamon sugar.
6
Again spread 2 pastry sheets thinly with butter and place on top. Spread about half of the almond mixture on top. Sprinkle with 2 tsp. cinnamon sugar. Spread another 2 pastry sheets thinly with butter and place them on top as well.
7
Layer the other ingredients and the pastry sheets in the same way. Finally, spread 5 pastry sheets thinly with butter and cover the almond layer with it.
8
Whisk the rest of the egg and brush the top layer of dough with it. Bake in a hot oven for about 25 minutes.
9
For the CurryDip, wash parsley and shake dry, pluck off leaves and chop finely. Mix yoghurt and parsley. Season to taste with salt, pepper and curry. Remove the pastilla from the oven and serve with yoghurt.