Chicken Basteeya

Serves 5


  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 8 chicken thigh fillets, roughly chopped
  • salt and freshly ground black pepper
  • 1 large onion, finely chopped
  • 2 cloves garlic, chopped
  • 2 teaspoons grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric
  • 1/2 cup almonds, roasted and roughly chopped
  • 2 teaspoons finely grated lemon zest
  • 1/4 cup chopped parsley
  • 3 Henergy Cage-Free eggs, lightly whisked
  • 1/4 cup sultanas
  • 75g butter
  • 12 sheets filo pastry


  1. Heat a large frying pan over a medium heat and melt the butter with the olive oil.
  2. Season the chicken with salt and pepper and then cook until golden on both sides.
  3. Reduce the heat and then add the onion, garlic, ginger, cumin, and turmeric to the pan. Gently cook for 15 minutes or until the onion feels reasonably soft.
  4. Add the chicken stock to the pan along with the almonds, lemon and parsley.
  5. Heat for a minute or so before pouring in the eggs, stirring well as you do so. Bring to a gentle boil, stirring continuously.
  6. Stir through the sultanas and then take the pan from the heat and allow the mixture to cool.
  7. Heat the oven to 180 C.
  8. Melt the 75g butter and make 3 stacks of filo with 4 slices in each stack.
  9. Brush butter in between each layer.
  10. Line 5 x 1 1/2 capacity pie dishes with pastry. Spoon in the cooled filling and then cover with a pastry lid and brush again with butter. Press edges together to seal.
  11. Scatter with extra chopped almonds if you like.
  12. Bake for 15-20 minutes until golden and crisp. Serve with steamed greens or a green salad.