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PHYLLO CHICKEN TAGINE  Ingredients
3 tablespoons olive oil
1 pound skinless, boneless chicken breasts, diced into 1/2” cubes
Salt and pepper to taste
1 cup plum tomatoes, seeded and diced
1/2 cup raisins
1/4 cup chicken broth
1/4 teaspoon ground cinnamon
1 tablespoon honey
2 tablespoons unsalted butter
10 sheets Athens® Fillo Dough (9”x14”), thawed
1/4 cup almonds, finely ground
Almonds, ground, for garnish
In a large skillet, heat 1 tablespoon oil over medium heat. Season the chicken with salt and pepper. Add chicken to the skillet and cook for about 10 minutes, or until browned. Stir in the tomatoes, raisins, chicken broth, cinnamon, and honey. Bring to a boil, then reduce heat and simmer for 5 minutes. Remove from heat and let cool.
In a small saucepan, melt 2 tablespoons butter with 2 tablespoons olive oil over medium heat. Layer 10 fillo sheets, brushing each sheet with the butter-oil mixture. Sprinkle 1 teaspoon ground almonds over each sheet as you layer them. Spread filling down the length of the top fillo sheet, leaving a 2” border. Roll up from the long edge. Do not roll tightly, or strudel may split. Tuck or fold the edges at the ends.
Place strudel seam-down on ungreased baking sheet and brush with butter-oil mixture. Garnish with almonds. Score top into 6 equal sections. Bake in preheated 350ºF oven for 25 - 30 minutes or until golden brown. Serve warm.
Yield: 1 large strudel
GENERAL FILLO DOUGH HANDLING DIRECTIONS
1. Allow fillo dough to thaw in refrigerator overnight. Bring to room temperature before using.
2. Carefully unroll fillo sheets onto a smooth, dry surface.
3. Cover fillo completely with plastic wrap, then a damp towel.
4. Keep fillo covered until needed. Do not leave uncovered for more than one minute to avoid drying out.
5. Microwave butter until melted. This will give you a lighter and flakier pastry.
6. Brush each layer of fillo with melted butter, margarine or oil.
7. To prevent edges from cracking, brush edges first and then work into center.
8. Be sure to brush the last layer of fillo with melted butter.
9. Fillings should be chilled and not excessively moist.
10. Fillo may be rolled and refrozen to store when not in use.
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