Chicken Bisteaya, Tomato & Pomegranate Molasses

Ingredients

For the bisteaya

• 1 chicken breast diced
• I onion diced
• ½ tsp fresh ginger
• I clove garlic crushed
• Pinch ground coriander
• Pinch ground cumin
• Pinch saffron
• 150ml chicken stock
• 100ml cream
• 3 eggs, whisked together
• 2 tbsp chopped parsley
• 1 tbsp chopped coriander
• Filo Pastry
• 1 pinch ground cinnamon
• Icing sugar
• 1 tbsp blanched almonds

For the salad

• 3 tomatoes skinned and squeezed of seeds
• 1 small eggplant diced
• 1 red onion thickly sliced
• ¼ cup Flat parsley picked
• 1 tbsp pomegranate molasses
• Olive oil

Method

Bisteaya

• Sweat diced onion grated ginger and crushed garlic until soft. Add the spices and then the chicken.
• Cook stirring for 2 minutes then add the stock, bring to the boil & reduce slightly. Add cream & bring to the boil.
• Add eggs and immediately stir all ingredients together.
• Remove from heat when it has thickened stir herbs through and spread onto a tray to cool.
• Spread a sheet of filo out and brush with clarified butter.
• Add another sheet on top. Cut 4 strips from the short side and the remaining piece into 4 squares.
• Put a spoonful of mixture onto the end of one strip. Roll up then place in the centre of one square. Gather & tuck the filo to make a round.
• Brush with melted butter & sprinkle with flaked almonds.
• Bake for 15 min.  When golden dust with a mixture of cinnamon and icing

Salad

Meanwhile, sprinkle eggplant & red onion with sea salt & olive oil and roast until softened.

Blanch & peel the tomatoes, half and squeeze the pips out. Chop roughly.

Toss together with the picked flat leaf parsley and a sprinkle of pomegranate molasses.

Prepared by:

Ivonne Nathan

Culinary Skills Teacher

Trade Skills and Vocational Learning

Canberra Institute of Technology