4 tbsp olive oil
3 skinless boneless chicken thigh fillets
2 garlic cloves
1 red onion, sliced
1 red capsicum deseeded & Julienned
1 yellow capsicum, deseeded & Julienned
2 zucchinis, julienned
100g seasonal mushrooms, finely chopped
1 tsp fresh thyme
1 handful fresh basil
Salt and pepper
50g baby spinach
6 sheets fillo pastry
White & black sesame seeds
2 tbsp olive oil
1 red onion, diced
1 clove garlic, minced
2 punnets (400g) cherry tomatoes, halved
2 tbsp brown sugar
2 tbsp malt vinegar
1 tsp mustard seeds
½ tsp ground cumin
¼ tsp cayenne pepper
Salt to taste
Preheat the oven to 180°C.
Season the chicken with salt and pepper. Drizzle 1 tbsp of olive oil in a saucepan and brown the seasoned chicken in the hot pan on both sides for 10 -15 mins until cooked. Set aside to cool.
Add the remaining oil, whole garlic cloves and onions to another saucepan and sauté until soft. Next, add the peppers, zucchini, mushrooms, thyme, basil, pepper, salt and keep stirring.
Once the vegetables are cooked, remove from the stove and fold through baby spinach.
Place in a bowl and let cool down for 10 minutes. Slice chicken thighs and gently fold through vegetable mix.
Lay one sheet of fillo on the clean work surface and lightly brush the edges with oil. Carefully place a quarter of the filling on the short end of the fillo sheet, then fold over each short end and then roll up the fillo up like a spring roll. Transfer to the baking tray.
On a second sheet of pastry, lightly brush the entire surface with olive oil and cut the sheet in half. Gently wrap one of these fillo sheet halves, oiled side up, on top of filled strudel roll on the baking tray. Sprinkle some sesame seeds on top of the strudel. Repeat this process with the remaining fillo and filling to make four strudels.
Bake 25-30 minutes in the oven at 180°C, until the pastry is crisp and golden. Remove from the oven and serve with tomato chutney.
Add the oil, garlic and onions to a saucepan and sauté until soft. Add the cumin, cherry tomatoes, mustard seeds, cayenne pepper, sugar and malt vinegar.
Cook until the tomatoes are looking jammy. Add salt to taste. Simmer for 10-20 minutes. Allow to cool.