A detailed recipe for making unsweetened pie with a photo. с друзьями: 
Time: 1 hour. 30 min. Difficulty: easy Servings: 6 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 6 sliced 2.5 cm. Skinless bones of chicken thighs (approximately 600 gr.)
- 2 tbsp. l olive oil
- Salt and ground black pepper
- 1 tsp paprika
- 1/4 Art. pitted olives
- 1 chopped red bell pepper
- 2 chopped garlic cloves
- 1/2 tbsp. basmati rice
- 1.5 tbsp. chicken broth
- 1/4 Art. chopped dried tomatoes (not in oil)
- 1 coreless and chopped fennel bulb plus 2 Art. l chopped twigs
- Finely grated zest of 1 lemon
- 3 thinly chopped stalks of green onions
- 1/4 Art. chopped fresh parsley
- 1 tbsp. l chopped fresh oregano
- 110 gr. crumbled feta cheese (about 1 tbsp.)
- 8 sheets of frozen filo dough (thaw)
- 110 gr. melted butter
Recipes with similar ingredients: chicken thighs, basmati rice, cheese feta, filo dough, lemon zest, garlic, paprika, oregano, parsley, fennel onion, sweet pepper, sun-dried tomatoes, onions green olives
Recipe preparation:
- In a large saucepan or roasting pan over moderate heat heat the olive oil. Fully salt the chicken, sprinkle pepper and paprika. Put the chicken in the pan and sauté, flipping once until it is slightly browned, about 5 min Put on a plate. Put in the pan the fennel bulb, bell pepper and fry, stirring occasionally, until soft, about 5 minutes Add the garlic and cook, stirring, a minute. Pour the rice and cook, stirring, until it is slightly fried, 2 minutes.
- Pour the chicken stock, put the chicken back in the pan and bring the liquid to a boil. Cover the pan with a lid reduce heat to low and cook until rice is soft and cooked chicken, 16-18 min. Transfer to a bowl and let cool slightly, about 10 minutes Add sun-dried tomatoes, olives, lemon zest, green onions, parsley, oregano, sprigs of fennel and cheese. Stir. Preheat oven to 190 ° C and cover the pan. parchment paper. Put 1 sheet of filo dough on parchment and grease it abundantly with melted butter. Lay on top another sheet of filo dough, greased with oil. Repeat the same steps with the remaining 6 sheets of dough, do not grease the last sheet. (Leave about 2 tbsp. (30 g.) Of butter to grease the strudel on the outside.)
- Put the chicken mixture on one long side of the filo dough, about 5 cm from the edge. Use the parchment to raise the dough. filo and roll it around the filling to make a long cylinder with open ends. Lay the cylinder seam down on parchment. Make several cuts on the surface and grease them with the left melted butter. Place the pan in the oven and bake the strudel to a golden brown crisp, about 30 minutes Allow to cool slightly, then cut thin slices.Defrost: Put frozen filo dough in a package in the refrigerator for the night (do not defrost in the microwave). Cut off: After opening the packaging with kitchen scissors, cut off all dry or sticky ends. Lay: When you shift individual sheets filo dough, support the sheet with your hand underneath so that the dough does not torn. Cover: Cover the filo dough lightly during operation. wet towel, as sheets very fast dry. Store: Fold the remaining sheets of filo dough on top of each other. on a baking sheet and cover with a damp towel. Then tightly wrap in cling film. Store in the refrigerator for up to 3 days. Do not freeze repeatedly.
