Ingredients with Measurements:
- 1 pound chicken breast, cut into small pieces
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cayenne pepper
- 1/2 cup dried apricots, chopped
- 1/4 cup raisins
- 1/4 cup slivered almonds
- 2 cups chicken broth
- 1/4 cup olive oil
- Salt and pepper to taste
- 1 package of phyllo dough
Special equipment needed:
- 9x13 inch baking dish
- Pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a large skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides, about 5-7 minutes.
3. Add the onion and garlic to the skillet and cook until softened, about 3-5 minutes.
4. Add the cinnamon, cumin, paprika, ginger, and cayenne pepper to the skillet and stir to combine.
5. Add the dried apricots, raisins, slivered almonds, and chicken broth to the skillet. Bring to a simmer and cook for 10-15 minutes, until the liquid has reduced and the mixture has thickened.
6. Season with salt and pepper to taste.
7. Layer 5 sheets of phyllo dough in the bottom of the baking dish, brushing each sheet with olive oil before adding the next.
8. Pour the chicken and apricot mixture over the phyllo dough.
9. Layer another 5 sheets of phyllo dough on top of the chicken mixture, brushing each sheet with olive oil before adding the next.
10. Bake for 25-30 minutes, until the phyllo dough is golden brown and crispy.
- Time:
Preparation time: 20 minutes
- Cooking time: 45 minutes
Temperature:
- 375°F
Serving size:
- 6 servings
Nutritional information:
- Calories: 420
- Fat: 20g
- Carbohydrates: 32g
- Protein: 28g
- Fiber: 4g
Substitutions for ingredients:
- Chicken breast can be substituted with boneless, skinless chicken thighs.
- Dried apricots can be substituted with dried figs or dates.
- Slivered almonds can be substituted with chopped pistachios or walnuts.
Variations:
- Add 1/2 cup of chopped carrots or sweet potatoes to the chicken mixture for added sweetness and texture.
- Use phyllo dough cups instead of a baking dish for individual servings.
- Substitute the chicken with ground lamb or beef for a different flavor profile.
Tips and tricks:
- Make sure to brush each sheet of phyllo dough with olive oil to prevent it from drying out and becoming brittle.
- If the phyllo dough tears, don't worry! Simply patch it up with another piece of phyllo dough and continue layering.
- Let the kaysefe cool for a few minutes before slicing to prevent it from falling apart.
Storage instructions:
- Kaysefe can be stored in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the kaysefe in a 350°F oven for 10-15 minutes, until heated through.
Presentation ideas:
- Serve the kaysefe on a large platter and garnish with fresh parsley or cilantro.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with a side of couscous or rice pilaf.
Suggested side dishes:
- Couscous
- Rice pilaf
- Roasted vegetables
Troubleshooting advice:
- If the phyllo dough is too dry, brush it with a little bit of water to moisten it.
- If the chicken mixture is too thick, add a little bit of chicken broth to thin it out.
Food safety advice:
- Make sure to cook the chicken to an internal temperature of 165°F to ensure it is fully cooked and safe to eat.
Food history:
- Kaysefe is a traditional Moroccan dish that is typically served during Ramadan.
Flavor profiles:
- Sweet and savory, with hints of cinnamon, cumin, and paprika.
Serving suggestions:
- Serve the kaysefe hot, straight out of the oven.
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Region: Turkish