CHICKEN BOURAK

Ingredients

Chicken 200 gm

Filo pastry 40 gm

Onion 5 gm

Garlic 5 gm

Salt to taste

Black Pepper a pinch

Fermented Cashew Cream 15 gm

Cinnamon Powder 2 gm

Olive Oil 10 ml

Thyme 2 gm

Egg 1

Method

Preheat the oven at 170°C. Heat the oil in a pan and sauté the garlic and onions. Add the minced chicken to the pan and stir it to cook further. Add fresh thyme along with the chicken stock and let it cook for the next five minutes. Finally, add the cashew cream and cinnamon powder. Take it off the heat and let it cool until assembling. Place a filo pastry on a flat surface and cut it into small rectangles and fill the chicken mix into each rectangle. Then roll the sheet to form a cigar. Carefully fold the ends using egg for binding. Repeat the process to make four rolls. Place the rolls on a baking tray and cook it in the oven at the above-mentioned temperature for 10 minutes. Once cooked, take it out and let it cool for five minutes. Serve it with your choice of dip, preferably spicy cashew cream dip.

(Courtesy: Chef Arvind Bharti, Amuse House)