Chicken is flavoured with spices, nuts and herbs, wrapped in light, buttery layers of filo pastry and served warm. Just delicious!

Ingredients

• 1 large double breast of chicken, skin removed
• ¼ cup white wine
• 1 tablespoon butter
• 1 small onion, peeled and diced
• 1 clove garlic, peeled and mashed
• 1 tablespoon flour
• 1 teaspoon each ground coriander and ginger
• ½ teaspoon ground cinnamon
• ¾ cup chicken stock
• 1 tablespoon lemon juice
• ¼ cup sliced almonds
• ¼ cup chopped parsley
• about 20 sheets filo pastry
• ¼ cup butter, melted
• flaked almonds, to garnish

Method

1. Place the chicken in a frying pan and pour the wine over the top. Bring to the boil, lower the heat and simmer for 20 minutes. Reserve liquid.
2. Heat the butter in a saucepan and cook onion and garlic for 2 minutes. Add the flour, coriander, ginger and cinnamon and cook a further minute. Add chicken stock and the liquid that the chicken was cooked in. Bring to the boil and simmer for 1-2 minutes. Set aside.
3. Shred the chicken into small strips. Add the chicken, lemon juice, salt, pepper, almonds and parsley to the sauce.
4. Brush one sheet of pastry with melted butter and fold it lengthwise into thirds. Place a spoonful of chicken mixture at one end. Fold the end over to form a triangle and continue folding in a triangle pattern to the end of the pastry.
5. Place on a greased baking tray, brush with butter and decorate with a few flaked almonds. Repeat until all the pastry and filling is used.
6. Bake at 190ºC for 15-20 minutes or until golden brown.