leftover roast chicken meat about 1/3 chicken plus drippings
¼ cup water (50 ml)
2 tbsp olive oil (25 ml)
1 large cooking onion, sliced
1 sweet potato peeled and diced
¼ tsp. ground cinnamon ( 1ml)
1 tsp. turmeric ( 5ml)
3 whole dates, pitted and finely chopped
6 large green olives, pitted and chopped
1 Tbsp. prepared Harissa – see roast chicken recipe
3 green onions, sliced on the bias
1/3 cup plain full fat yogourt (80 ml)
1/3 cup freshly chopped coriander
8 sheets phyllo pastry, thawed
¼ cup olive oil ( 50 ml)
Preheat oven to 350 D
Keep chicken on bone, in pan it was roasted in. Pour in ¼ cup water and cover with foil to create seal. Bake in oven for 10 minutes or until just hot and juices are rendered.
Meanwhile, in a large skillet, heat 2 tbsp. olive oil over medium high heat. Saute onion until golden, about 3 – minutes. Add the sweet potato, cinnamon and turmeric and season with salt. Cook for 2 minute just until potatoes and almost tender.
Remove pan from oven and pull off all chicken from bone. Tear or chop into bite sized pieces. Chop one of the roasted lemons finely, with skin . Add chicken meat, pan drippings and chopped lemon to skillet with sweet potato mixture. Add dates, olives, harissa and green onions and cook uncovered for 5 minutes on medium heat until liquid is almost evaporated. Add yogourt and chopped fresh coriander. Remove from heat.
Increase oven temperature to 375.
Pour chicken mixture into deep clay or glass pie dish. Brush each sheet of phyllo with olive oil and place it one by one on top of chicken tucking it under around the edges.
Bake at 375 D for about 15-20 minutes until top is browned and crisp. Let stand for 5 serving. Use a serrated knife to cut through phyllo and spoon rest of chicken mixture out with topping.