Oriental Chicken Wrapped in Filo
Oriental Chicken Wrapped in Filo
Try this quick and easy chicken recipe by Malcolm Goh from Back to the Streets.
  • Difficulty Level Moderate
  • Technique Baking
  • Preparation Time 10 minutes
  • Cooking Time 45 minutes
  • Yield 2 servings
  • 2 sheets Filo pastry
  • Filling:
  • 2 Chicken thighs (diced)
  • 2 garlic cloves (sliced)
  • 2 shallots (sliced)
  • 1 red bell pepper (sliced)
  • 1stalk spring onions (sliced)
  • 1 ginger (julienne)
  • 3 sprigs coriander (sliced)
  • 1 tablespoon sesame seeds (toasted)
  • 1 tablespoon sesame oil
  1. Sear the chicken thighs in a pan with corn oil. Season and remove.
  2. In the same pan, sauté the garlic, shallots and ginger until aromatic.
  3. Add in the red bell peppers, spring onions, coriander and toss for another 3 minutes. Season to taste.
  4. Add the seared chicken back into the pan with the vegetables and add in the sesame seeds and sesame oil. Allow to cool down.
  5. Roll the chicken filling with the filo pastry into a log shape. Lightly brush with beaten eggs.
  6. Bake in a preheated oven at 180 degrees celsius for 10 minutes.

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