These flaky triangles with spiced chicken, raisin and almond filling can be served as a mezze, or appetizer. They can be made ahead and frozen, with different variations on the filling. Try turkey, beef or ground lamb if you prefer. In this demonstration, you'll discover simple ways to cut down on the oil for coating the phyllo. This lightens the pastry and makes it even more appetizing.

 

Yield: 24 small triangles
Ingredients
Amounts
Onion, small, chopped fine   1 ea.
Garlic cloves, peeled   3 ea.
Olive oil 1/2 cup
Chicken legs and thighs   3 lb.
Saffron, small pinch 1 ea.
Black pepper, freshly ground   1 tsp.
Ginger, ground   1 tsp.
Salt   1  tsp.
Cinnamon sticks   2 ea.
Chicken stock   2 cups
Almonds, whole blanched 4 oz.
Cinnamon, ground   1 Tbsp.
Phyllo leaves 1 lb.
Butter, melted and clarified 8 oz.
Mixed ground cinnamon and sugar for garnish 4 Tbsp.

 

 

 


Method

1. In a sautoir, sweat the onions and garlic with a little of the olive oil until fragrant and aromatic, about 5 minutes.
2. Place the chicken legs and thighs in the pan along with the saffron, pepper, ginger, salt and cinnamon sticks.
3. Add the chicken stock and bring to a boil.
4. As soon as the liquid begins to boil lower the heat, cover and allow to simmer gently for approximately 1 hour.
5. Heat the remaining olive oil and gently toast the almonds in a sauté pan until golden. Drain on paper towels and allow to cool. When cool, place the almonds, one tablespoon of cinnamon, and 1/4-cup confectioner's sugar in a food processor. Pulse until the mixture is coarsely ground. Set aside.
6. Remove the chicken from the broth, and strain the broth discarding the solids.
7. Beat the five eggs and temper with some of the warm broth, whisking vigorously; then add all the eggs and the lemon juice to the warm broth. Cook at a low heat, stirring frequently, until all the liquid is cooked off. You will have a mixture that resembles well-cooked scrambled eggs. When finished place the mixture in a colander to drain any remaining liquid. (Note: it is important to have the egg mixture as dry as possible so that the phyllo does not become soggy.)
8. When the chicken is cool enough to handle, remove the meat from the bones and shred in small pieces or chop coarsely.
9. In a large bowl mix together the shredded chicken, the egg mixture, the chopped almonds and the drained raisins. Stir together until evenly mixed, and chill until ready to assemble.
10. Unroll the phyllo leaves and cover with a damp towel. Have the melted clarified butter and a brush close at hand.
11. Place one sheet of phyllo on your work surface and brush lightly with clarified butter. Cover with a second sheet of pastry and pat down with your hands to help adhere the two sheets together. Cut the sheets crosswise into 3 inch strips.
12. One strip at a time, place 1 tablespoon of the chicken mixture at the end closest to you. Fold the bottom left corner over the filling to meet the right hand edge. Press to adhere. Now fold what has become the bottom right-hand corner straight up to enclose the parcel. Repeat these folds away from yourself until all the pastry has been folded around the filling.
13. Repeat for all the remaining filling. You should have 24 triangles.
14. Place on a cookie sheet, brush with clarified butter and bake at 400ºF until the triangles are golden brown.

15. Remove from oven and dust with the cinnamon and confectioner's sugar mixture. Serve warm.

 

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