One of my astute friends says that you could pretty much wrap anything in phyllo, and it would taste good. It’s like bacon that way.
This chicken/chickpea filling is simple, in execution and in flavor, and very nutritious. It could easily become vegetarian (or vegan for that matter) just by replacing the chicken with another favorite veggie or more chickpeas and by replacing the chicken stock with a veggie stock. The two chicks, of course, are the ‘en and the ‘peas-general kid pleasers, both. Making the filling is not difficult, but it does require a bit of vigilence, so be prepared to stand by the pot and stir till it’s done.
This particular tart-making technique is from The Domestic Goddess, herself, Nigella Lawson and turns out a gorgeous and delicious tart.
Oh, and don’t be overly impressed (re: scared to death) of cooking with phyllo. Please! You, Big Person who have brought up a baby and then a toddler, have surely done everything in your life one-handed by now, usually with your “bad” hand. You are very much equipped to take on a little old thing like phyllo dough.
Two Chicks Phyllo Tart
*One whole skin-on, bone-in chicken breast, cooked and shredded
*an onion, grated
*2 T. olive oil + 1 T. for brushing the phyllo
*3 medium carrots, peeled and thinly sliced
*1 c. basmati rice
*4 c. chicken stock
*2 c. chickpeas, cooked
*2 t. ground cumin
*a handful or two of golden raisins
*1 t. fresh thyme (or ground thyme to taste if there’s no fresh available)
* a squeeze of fresh lemon or orange juice
*salt and pepper to taste
*4 T. butter, melted, for brushing the phyllo
*1 package of phyllo, thawed
Preheat your oven to 400 degrees F. Set out a baking sheet wide enough to hold an 8 or 9-inch springform pan.
Together: Let your mini-chef paint the entire inside of your springform pan with a bit of the melted butter using a basting or a pastry brush.
Big Person: Make the filling. First heat up the 2 T. olive oil in the bottom of a medium-large saucepan over medium heat. Add the grated onion and stir into the warm butter. Let cook about 3 minutes, stirring occasionally.
Add the rice, and stir so that each grain gets coated with the oil and onion. Throw in the carrots. You will now begin stirring with little break, so make sure that your mini-chef has a great activity to do in the meanwhile. Begin adding the stock, 1/2 cup or so at a time. Stir the mixture very frequently-constantly really. Once that 1/2 cup of stock has been absorbed completely, add another 1/2 cup. Repeat until all of the stock is absorbed. Take your pan off of the heat, and scoop the ingredients into a big bowl so that your mini-chef can help you with the next step.
Together again: Stir the cumin, thyme, chicken, chickpeas, golden raisins, and a squeeze of the lemon or orange juice into the rice mixture. This should be a fairly rich and sticky mixture. Set aside.
Now, set up your work space just like you would if you were doing a craft: Unwrap and unroll the phyllo. Cover it with a damp kitchen towel while you set up the rest. Have your springform pan right in front of you and the phyllo, combined melted butter and olive oil, and the pastry or basting brush (a large brush tends to work best with the minis) right in front of your mini-chef.
Now uncover the phyllo. Your mini-chef will paint the entire surface with the butter-olive oil mixture. Show them how to use a lightish hand with this-although that might be a bust! Then, the Big Person will peel off the first sheet of phyllo and begin to cover first the bottom and then the sides of the pan with the buttered phyllo. You’re making a shell in which to put the filling. A couple of sheets to line the bottom should do before you begin placing pieces along the bottom and sides. You should have phyllo hanging off the sides, and it will most likely look like an un-godly mess. Good job! That’s exactly how it SHOULD look. Cover up the last couple of sheets of phyllo with the damp cloth again while you put the filling into the phyllo shell.
Now help your mini-chef fill the base you’ve made. Smooth all the filling into the pan. Begin to fold over the strange looking, overhanging sides into the center of the tart to make the top layer and seal in the filling. Last, butter the couple of extra sheets of phyllo, scrunch (etc.) and place atop the tart with artistic finesse. Paint the top with butter/olive oil.
Big Person: Place on the baking sheet and then into the oven for about 20 minutes or until the top begins to turn golden-brown.
17/11/2008 at 6:50 pm Permalink
This sounds great! I agree with your friend about phyllo makes everything good, however if my choice was between that and puff pastry I would usually go for the latter. Something about the thicker, buttery crust makes my mind and spirit happy. I think your recipe would be good both ways =)
17/11/2008 at 9:41 pm Permalink
could you do me a favor and post the following — all are welcome!
Tribeca Friends and Neighbors – THIS MONTH
Tribeca Meet & Greet
Wednesday, November 19
at Warburg Realty
100 Hudson Street
Once again, we'll be meeting in a Tribeca business — this time at Warburg Realty, 100 Hudson Street. There will be a little wine, nosh and lots of good cheer.
Stop by Wednesday, November 19, anytime between 6:30pm and 9pm.
So what if times are bad? I think that is even more reason to get together and explore the resources that are around us every day.
For those who have not attended a Tribeca Meet-and-Greet, we have been meeting in a different Tribeca restaurant or business, about once a month. We've been able to exchange some ideas, do some networking and have a drink with the neighbors. Just drop by and chat for a while. Some people show up for the full evening, some just drop by to say hello. The important thing is to make an appearance.
I am very happy to say that it has been going on for three years, which in my mind at least, makes it my very own TriBeCa TraDiTion. We've had schools, clothing stores, kid's stores, restaurants, doctors – some people who hadn't even opened yet. — If everyone will bring one person they think would benefit from meeting the neighbors, we will have a fantastic group and a terrific time. PLEASE FORWARD this around, especially to the new businesses in town.
David Cleaver
BMCC Tribeca Performing Arts Center
199 Chambers St., New York NY 1000
(212) 220 – 1459
18/11/2008 at 2:47 am Permalink
Looks very yummy!
18/11/2008 at 6:47 pm Permalink
that looks and sounds amazing! And so very pretty and impressive! Nice
19/11/2008 at 3:53 am Permalink
This sounds delicious! I am scared of the phyllo, though, despite your disclaimers. I have a vague, bad memory of trying to make spanakopita in college and vowing to never, never try to do it again. I’ll hafta think it over…
19/11/2008 at 5:58 pm Permalink
Hi! Thanks for being part of the Nourishing Holiday Carnival. I noticed that you linked to your blog instead of an individual post. Which post did you want to have be part of the carnival?
If you could do two things, one reenter your link in the carnival to the actual post you wanted to have be part of the carnival (this would allow other readers to actually know which post you were having be part of the carnival)
and two, mention and link to the carnival on that same post (so that other readers can see the other entries)
That would be wonderful!
Thanks so much!
Kimi @ The Nourishing Gourmet
23/11/2008 at 6:57 am Permalink
Hi Cate! This looks so fun! I’ll definitely try a phyllo tart kinda thing–mainly because of your reassurance that We Big People can handle phyllo. Why haven’t I tried it lately (OK, EVER?). I love that it will do 2 things at once: get me over my phyllo paranoia, AND teach Meredith that there is NOTHING to be afraid of, in the phyllo world!
)
Cheers! Great posts!
Alison