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Spiced Chicken Parcel
Spicy chicken and rice bundled in crisp, buttery filo pastry for an easy and unusual chicken supper.
Chicken
Dinner
Rice
Filo Pastry
Spices
Estimated Nutrition
Calories
647
kcal / serving
2588 kcal total
Carbs
56.2
g
per serving
224.6 g total
Fat
34.6
g
per serving
138.2 g total
Protein
28.1
g
per serving
112.4 g total
Cook Time
43
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
Dairy
75
g
Butter
melted
GrainsCereals
200
g
Basmati Rice
5
sheet
Filo Pastry
Liquids
400
ml
Chicken Stock
Meat
4
piece
Chicken Thighs
skin and bones removed, roughly chopped
NutsSeeds
1
tsp
Cayenne Pepper
1
tbsp
Ground Turmeric
1
tbsp
Garam Masala
1
to taste
Black Pepper
freshly ground
OilsFats
60
ml
Olive Oil
Method
1
Preheat the oven to 200°C.
2
Remove the skin and bones from the chicken thighs and roughly chop the meat.
3
Warm the olive oil in a large pan and cook the chicken and spices on low heat for three minutes.
4
Add the rice and 400ml stock, bring to a boil, cover, and simmer for 10 minutes.
5
Melt the butter and season it generously with black pepper.
6
Layer four sheets of filo on a tray, brushing each sheet with the peppery butter.
7
Spread the chicken and rice mixture evenly over one half of the pastry rectangle.
8
Fold the empty half of the pastry over the filling and press the edges to seal.
9
Butter and crumple the final filo sheet and place it on top of the parcel.
10
Bake the parcel in the oven for 30 minutes until golden.