A quick and simple chicken stew topped with a crunchy filo layer. Think of this like a light and bright, Mediterranean-style take on a chicken pie.
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Serves
2
Fennel
Onion
Cumin Seeds
Ground Turmeric
Garlic Clove
Chicken Stock
Drained Cooked Chickpeas
Third of a Leftover Roast Chicken
Pitted Green Olive
Fresh Parsley
Filo Pastry
Red Onion
Lemon
Olive Oil
Fine Sea Salt
Serves
2
Fennel
Onion
Cumin Seeds
Ground Turmeric
Garlic Clove
Chicken Stock
Drained Cooked Chickpeas
Third of a Leftover Roast Chicken
Pitted Green Olive
Fresh Parsley
Filo Pastry
Red Onion
Lemon
Olive Oil
Fine Sea Salt
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Step 1.
Preheat the oven to 190°C.
Step 2.
Roughly chop the fennel bulb and onion. Preheat a medium-sized, oven-proof frying pan over a medium heat. Add a good glug of oil and tip in the chopped veggies. Add a pinch of salt and cook for 4-5 mins until starting to soften. Add the cumin and turmeric and cook for a minute. Slice the garlic clove and tip into the pan. Cook for 2-3 mins together before adding the chicken stock and the jar of chickpeas, liquid and all. Bring to a boil and reduce by about a third.
Step 3.
Cut the chicken into bite-sized pieces and stir through the stew with the olives. Roughly chop half of the parsley (stalks and all!) and add to the stew. Have a taste and adjust the seasoning, adding a little lemon juice if you’d like.
Step 4.
Lay the sheets of filo out and brush with olive oil. Scrunch them into little bundles and sit on top of your stew. Slide into the oven for 18-20 mins or until the pastry is golden and crisp.
Step 5.
Combine the leaves from the remaining parsley in a bowl with thinly sliced red onion and the juice of the lemon. Toss with a little olive oil and salt. Serve the crispy filo stew on warm plates with a big handful of parsley salad.
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