Rajah's Chicken- For- Lunch Recipe

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Rajah's Chicken- For- Lunch
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Ingredients
15
Count
Nutrition
967
Calories
Total time
1480
Minutes
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Ingredients:

Directions:

  1. Heat oil in frying pan over medium heat
  2. Add minced garlic and stir-fry for about 30 seconds - don't burn the garlic! Add chicken and hot pepper flakes and stir-fry until meat changes colour but is not cooked through
  3. Remove chicken from heat
  4. In food processor,rough-chop cashews, apricots and raisins
  5. Add orange juice, soya sauce and curry powder
  6. (To make your own curry powder combine equal parts ground coriander, ground cumin, ground pepper, turmeric and ground ginger
  7. Sore in screw-top jar
  8. ) Whirl to combine
  9. Add cooked chicken to mixture in processor
  10. Chop to chunky paste
  11. Refrigerate chicken mixture for 1 hour
  12. Preheat oven to 350*F
  13. Brush 4 sheets of phyllo with melted butter and sprinkle each sheet with chopped basil
  14. Layer 4 sheets on top of each other
  15. (Keep phyllo not being used covered under a damp cloth
  16. )
  17. Cut the phyllo in half and place one half over the other
  18. Place phyllo in the bottom of a greased 9x13-inch baking pan and trim the edges if needed
  19. (I use scissors
  20. )
  21. Lightly spread the phyllo with one-third of the chicken mixture - about 1-1/2 cups
  22. Repeat the above twice more with another 4 sheets of phyllo, just lightly placing the next layer of pastry on top of the chicken mixture
  23. Finish with the last four sheets of phyllo
  24. Top off by brushing the top with remaining melted butter
  25. Score top layer of pastry into 4 portions
  26. Bake for 35-40 minutes, until an even, golden-brown
  27. While baking is in the oven, combine white wine and maple syrup in a small pan
  28. Simmer for approx 10 minutes, then remove from heat
  29. Allow to cool to room temperature
  30. On removing from oven, and while dish is still hot, pour wine syrup over-all to coat
  31. Cover and refrigerate overnight
  32. To serve, cut through scored lines
  33. Serve cold with a dab of chutney on top, a green salad on-the-side, and a glass of the remaining white wine
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 967.38 Kcal (4050 kJ)
Calories from fat 424.35 Kcal
% Daily Value*
Total Fat 47.15g 73%
Cholesterol 200.25mg 67%
Sodium 1792.3mg 75%
Potassium 1588.11mg 34%
Total Carbs 73.72g 25%
Sugars 43.44g 174%
Dietary Fiber 4.39g 18%
Protein 57.06g 114%
Vitamin C 34.4mg 57%
Vitamin A 0.3mg 9%
Iron 4.2mg 24%
Calcium 122.6mg 12%
Amount Per 100 g
Calories 175.55 Kcal (735 kJ)
Calories from fat 77 Kcal
% Daily Value*
Total Fat 8.56g 73%
Cholesterol 36.34mg 67%
Sodium 325.24mg 75%
Potassium 288.18mg 34%
Total Carbs 13.38g 25%
Sugars 7.88g 174%
Dietary Fiber 0.8g 18%
Protein 10.35g 114%
Vitamin C 6.2mg 57%
Vitamin A 0.1mg 9%
Iron 0.8mg 24%
Calcium 22.2mg 12%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 22.5
    Points
  • 25
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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