Ingredients
For the millefeuille
4 filo pastry sheets
2 tbsp melted butter
½ tsp zaatar
For the chicken filling
2 chicken breasts, cut in halves
1 garlic clove, chopped
½ tsp black pepper
salt to taste
3 tsp olive oil
1 cup sliced capsicum
3 tbsp tahini
½ cup double cream
1 tbsp chopped parsley
Tahini sauce to serve
Method
1. To make the millefeuille, preheat the oven to 200°C.
2. Layer the pastry sheets on top of each other, spreading butter and zaatar between each sheet. Cut into 5 rectangular pieces and bake for 10 minutes.
3. To prepare the chicken, marinate it with garlic, pepper and salt. Set aside for 10 minutes.
4. Heat the oil in a pan and sear the marinated chicken. Remove from heat.
5. In the same pan, add the capsicum and cook it in the chicken fat. Add the chicken again along with the tahini and double cream. When done, sprinkle chopped parsley on top.
6. To serve, place a baked pastry sheet on a plate followed by the chicken. Repeat the process until all the sheets and chicken are used and the top layer is a pastry sheet. Drizzle tahini sauce all around and serve hot.
Note: You can also substitute the pastry sheets with large toasted pieces of Arabic bread. Is equally delicious.
Recipe courtesy: Dirk Haltenhof, Executive Chef and Rabah Samra, Speciality Arabic Chef, The Oberoi, Dubai
Image courtesy: Shutterstock
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