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.
