Chicken Bisteaya, Tomato & Pomegranate Molasses

Chicken Bisteaya, Tomato & Pomegranate Molasses


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



  • 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


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