Make a mouth watering meal with help from Trevor Thornton.

Ingredients

4 free range chicken fillets

1tbps olive oil

2 medium onions, finely chopped

1 tbsp: ginger powder, nutmeg powder, cinnamon powder & coriander powder

3 tbsp raisins, pre soaked in brandy for 24 hours

100g almond powder

1 egg

100g of foie gras roughly chopped, optional

Salt & pepper

1 270g packet of filo pastry, gives 12 sheets

50g melted butter


Moroccan chicken parcel

Cut the chicken fillets into medium size pieces. In a casserole pot, seal the chicken with a little olive oil for 4-5 minutes over a medium heat. Remove from the pot and set aside. Add the onions to the pot and cook for 5-8 minutes until translucent and soft, then add the spices, raisins, salt and pepper. Cook the mixture for a further 2-3 minutes to release the spice flavor.

Allow the mixture to cool slightly then add the almond powder, egg, foie gras and the partly cooked chicken. Give the mixture a good stir and set aside.

Unwrap the filo pastry and carefully open out the sheets. Cut the sheets in half. This will give you 12 sheets or 3 sheets per person. Take one sheet of filo and paint some melted butter on one side with a pastry brush. Place another sheet on top then spoon a quarter of the chicken mixture in the center. Paint the remaining sheet with the melted butter and place the sheet buttered side down over the chicken. Seal all the edges and crimp the parcel to resemble a ball. Paint with melted butter and repeat the procedure with the remaining ingredients.

To cook place in the middle of an oven preheated to 180°C/ Gas mark 4 and cook for 15-20 minutes. Dust with icing sugar just before serving for an authentic feel.