Chicken with Puff Pastry

Average: 4.3 (3 votes)
(3 votes)
Chicken with Puff Pastry
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Health Score:
77 / 100
1 hr
ready in 15 h.
Ready in

Nutritional values

1 springform pan contains
(Percentage of daily recommendation)
Calorie4,144 cal.(197 %)
Protein354 g(361 %)
Fat150 g(129 %)
Carbohydrates337 g(225 %)
Sugar added35 g(140 %)
Roughage39.2 g(131 %)
Vitamin A1.4 mg(175 %)
Vitamin D7.9 μg(40 %)
Vitamin E52.3 mg(436 %)
Vitamin K146.9 μg(245 %)
Vitamin B₁1.8 mg(180 %)
Vitamin B₂2.5 mg(227 %)
Niacin186.7 mg(1,556 %)
Vitamin B₆6.4 mg(457 %)
Folate524 μg(175 %)
Pantothenic acid15.2 mg(253 %)
Biotin94.6 μg(210 %)
Vitamin B₁₂8.7 μg(290 %)
Vitamin C53 mg(56 %)
Potassium5,168 mg(129 %)
Calcium558 mg(56 %)
Magnesium878 mg(293 %)
Iron28.8 mg(192 %)
Iodine34 μg(17 %)
Zinc25.7 mg(321 %)
Saturated fatty acids22.3 g
Uric acid2,141 mg
Cholesterol1,807 mg
Complete sugar53 g


1 chicken (about 1.2 kg)
1 onion
2 garlic cloves
1 generous pinch ground saffron
1 tsp ground ginger
freshly ground peppers
2 Tbsps finely chopped parsley
2 Tbsps finely chopped cilantro
4 eggs
4 Tbsps lemon juice
150 grams ground almonds
2 Tbsps powdered sugar
2 Tbsps Orange blossom water
olive oil
400 grams Filo dough
1 tsp Ground cinnamon
1 egg yolk
powdered sugar (for dusting)
How healthy are the main ingredients?
almondparsleychickenoniongarlic clovesalt

Preparation steps


Rinse chicken, pat dry and cut into 8 pieces. Peel and finely chop onion and garlic. Mix saffron, ginger, pepper, salt, herbs and oil in a bowl and add chicken pieces. Cover the bowl and marinate in the refrigerator overnight. Remove the chicken from the marinade the next day and cook until browned on all sides. Pour in about 500 ml (approximately 2 cups) water and cook, stirring, to deglaze pan, then cover and simmer for about 45 minutes. Remove the chicken pieces from the broth and let cool. Remove skin and pull meat from the bones. Cut the chicken meat into small pieces and let the broth boil down to about 250 ml (approximately 1 cup).


Beat the eggs, mixing in the lemon juice and the reduced broth.


In a separate bowl, mix the almonds with the powdered sugar and orange flower water.


Preheat the oven to 180°C (approximately 350°F) convection. Lightly brush a springform pan (26 cm or approximately 10 inches in diameter) with oil.


Line the pan with 2-3 filo sheets, leaving an overhang all around, brushing each sheet with oil. Sprinkle half of the almond mixture over filo and add 2 more sheets of dough, brushing each with oil. Fill the pastry in the pan with chicken, sprinkle with cinnamon and pour the egg mixture on top. Layer with 2 sheets of filo and sprinkle with remaining almond mixture. Cover with another 2 sheets of filo pastry and fold the overhanging edges over so that the filling is enclosed. Mix the egg yolk with 1 tablespoon of water and 1 tablespoon of olive oil and brush over the dough. Bake in the oven for about 1 hour.


Remove pan from the oven, unmold the pastry and serve immediately, dusted with powdered sugar.