Deeply inauthentic but very delicious. A study in contrasts, savoury/sweet and crisp/soft. Makes 8.
Make the filling a day ahead if poss. Gives all the flavours time to really get to know each other and ensures the filling is cool when you fill the pastry. A faff, yes. But a necessary one.
- 4 chicken thigh fillets
- 2 tbsp olive oil
- 1 large onion, sliced into thin half moons
- 5 dates, pitted and cut into quarters
- 1½ tbsp ras el hanout spice mix
- 1 cinnamon stick
- 1 bay leaf
- ½ tsp sugar
- Salt and pepper
- 8 sheets filo pastry
- 3 tbsp veg oil
- Sesame seeds
- Heat the olive oil in thick-bottomed saucepan over a high heat
- Brown the chicken thighs on both sides, then remove to a plate
- Turn the heat down, add the onions and cook for 5 mins until softened
- Tip in the dates, ras el hanout, cinnamon stick, bay leaf, sugar, salt and pepper
- Stir in for 30 secs, then add boiling water to the pan, around 300ml
- Scrape the pan well to get all the delicous brown off the bottom and bring to the boil
- Pop the chicken back into the bubbly liquid and turn to a low simmer with the lid on
- Cook for 30 mins, then take the lid off and cook for a further 30 mins
- Remove the chicken from the pan and shred it with 2 forks
- If you need to, turn the heat up and reduce the liquid til it’s a thick, rich onion gravy (you need very little liquid left or it’ll soak through the pastry)
- Add the chicken back in and mix through to coat it
- Leave to cool, then pop into a tupperware and chill until ready to use
- When you’re ready to bake your golden triangles, pre-heat the oven to 170C fan (190C)
- Right, this bit is fiddly but not nearly as complicated as it sounds…
- Cut the filo sheets in half lengthways. You need 2 strips per triangle so keep the rest from drying out under a tea towel or paper towel
- Brush one strip with oil and pop the other strip on top
- Press them together and then place a spoonful of the filling on end of the pastry strip nearest you, slightly on the left side and just up from the bottom.
- Now fold the bottom right hand corner up to cover the filling, and then fold over the wrapped filling to create a triangular shaped parcel
- Continue folding up the pastry strip until you run out of pastry
- Place flap-side down on a lined baking sheet
- Brush the top of the beautiful finished triangle with oil and sprinkle with sesame seeds
- Continue with all remaining filling and pastry strips
- Bake for 25 mins until golden brown
- Serve warm with a salad on the side
Sophie cooks 