Turkish chicken & rice pie

• Serves: 6
• Difficulty: medium
• Prep time: 45 minutes
• Cooking time: 1 hour

• 

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Ingredients

1 ready-roasted chicken
3 tbsp butter
15 ml olive oil
2 medium onion, finely chopped
3 cloves garlic, finely chopped
1 cup Spekko Long Grain Parboiled Rice
100 g almonds, toasted and roughly chopped
70 g sultanas
3 cups chicken stock
10 g parsley, roughly chopped
6 sheets phyllo pastry

Method

1. Shred the chicken, discarding the skin and bones. Set aside.
2. In a pan, heat the butter and olive oil over a medium heat. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Add the rice, almonds and sultanas and cook for a further 5 minutes.
4. Add the chicken stock and season with salt and pepper. Bring to a boil, cover with a lid, then turn down to a simmer. Cook for about 15 minutes, until the rice is cooked and has absorbed most of the liquid. Set aside to cool for 10 minutes.
5. Add the chicken and parsley to the rice and mix well.
6. Preheat the oven to 200 °C and grease a large 6 cup muffin tin.
7. Brush each phyllo sheet with melted butter and cut each piece into four pieces. Line each muffin cup with the phyllo and evenly spoon the mixture into each.
8. Bake for 20 – 30 minutes, until golden.