Chicken and Currant Pilav Baked in Pastry

Perde Pilavı

 

You must admit, this one looks pretty gorgeous. Really a meal in itself, this pilav is my neıghbour Dilan’s all-time favourite food. And don’t tell anyone, it’s a great way to use up leftover pilav from the night before….

 

1x recipe  Pinenut and Currant Pilav

1 large      single chicken breast

a handful  almonds or extra pine nuts

                  olive oil

2                yufka (or substitute with 3 layers of filo)

 

Preheat the oven to 220C.

 

Bring a small saucepan of water to the boil, and add the chicken breast. Allow to boil until cooked through, about 10-15min.

 

Meanwhile, make your Pinenut and Currant Pilav (if not using leftovers). But instead of adding 3 cups of boiling water to the recipe, just add 2. When most of the water has been absorbed, take 1 cup of water from the boiling chicken to finish it off.

 

Grease a small to medium sized moulded cake tin, and sprinkle your chosen nuts in the bottom. Unfold your yufka and use a pastry brush one side with olive oil. Place your pastry carefully in the cake tin, oil-side down, making it fit any way you can.  Allow the extra pastry to hang over the edges of the tin.

 

When the chicken and the pilav are both done, drain the chicken and shred with a fork. Stir the chicken through the pilav, then spoon into the prepared cake tin. Push down firmly so the pastry takes the shape of the tin. Fold the extra pastry over the top of the pilav to encase it well, and brush the top again with extra olive oil. Place in the oven.

 

Bake for 20min, or until the pastry at the top is starting to turn golden brown. Remove from the oven, carefully upend the cake tin onto a flat baking tray, and return to the oven to brown the rest of the pastry, about 10min.

 

Serve with a simple salad and crusty bread as a meal in itself.

Or alternatively, use as a side to a special occasion feast, such as a New Years Eve party.