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Chicken filo parcels with carrot salad recipe - Recipes - BBC Good Food

  • 4servings
  • 15minutes
  • 287calories

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Source: www.bbcgoodfood.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2, B3, C, P
MineralsSelenium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 3 skinless chicken breasts , cooked and chopped

  2. 1/2 tsp Baharat spice blend (look for Bart brand, or use a mix of paprika, ground coriander and ground black pepper)

  3. 1 tbsp peeled and grated ginger

  4. 6 spring onions , finely chopped

  5. 15g coriander , chopped

  6. 1 lemon , juiced

  7. 2 large sheets filo pastry

  8. olive oil

  9. sesame seeds

  10. 2 carrots , cut into matchsticks

  11. 2 large handfuls watercress

  12. 150g natural yogurt , to serve

Instructions Jump to Ingredients ↑

  1. Heat the oven to 200C/fan 180C/gas 6. Mix the chicken with the spices, ginger, spring onions and coriander. Add a splash of lemon juice and some seasoning and mix.

  2. Brush the pastry with 2 tbsp olive oil and cut in half lengthways. Divide the chicken mix between the 4 pieces, putting the mixture at the bottom of each and folding the bottom edge up to meet one side to start the shape of the triangle. Keep folding upwards from one side to the other until you reach the top. Brush with a little more oil and sprinkle over sesame seeds. Bake for 15 minutes until brown and crisp.

  3. Mix the carrots with the watercress, remaining lemon juice, sesame seeds and a bit of olive oil and seasoning. Serve the filo parcels with yogurt and the carrot salad.

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