1kg Chicken Legs
2 onions, finely chopped
1 tsp ground ginger
1 teaspoon of cinnamon powder
1 tsp ground turmeric
1 pinch of saffron
2 tablespoons of cooking oil
1 stick of butter (melted)
100g blanched almonds
1 tbsp orange blossom water
1 cup of finely chopped parsley
1 teaspoon of salt
1/4 teaspoon of pepper
250g Filo dough
In a large cast-iron skillet sear 4 chicken legs on both sides.
Remove when golden brown, but not fully cooked.
Add sliced onions to the skillet and sweat. Add the chopped parsley and mix to combine.
Add grated ginger, turmeric, saffron threads, and salt & pepper.
Once the onions are translucent, add in the chicken legs, cover with 2 liters of water, cover and simmer for 45 minutes.
Remove chicken, strain out onions, and reserve 250mL of the liquid.
Whisk 6 eggs and add them to the skillet along with the reserved liquid. Cook until the eggs resemble hard cooked scrambled eggs.
Once the chicken has cooled, shred it into small pieces — no bigger than a centimeter.
Toast some almonds, then blend them in a food processor with the orange zest, cinnamon, and powdered sugar.
With melted butter, brush a small baking dish as well as one side of each of the 4 sheets of filo dough.
layer the filo dough in a stack, so that it's stuck together with the butter.
Gently drape the dough inside the dish so that it touches all the inner sides. Trim the dough so the overhang is and inch larger than the radius of your dish (5 inches for an 8inch dish, for example).
Fill the dough in this order: chicken, onions, eggs, and almonds.
Fold the overhang inwards to form a package, buttering the folded pastry so it sticks together.
Flip the pastry package into another baking dish so that the folds are underneath.
Brush the outside with melted butter and bake for 25 minutes on medium-high or until golden brown.
Sift cinnamon and powdered sugar on top, and serve.
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