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Ingredients
US|METRIC
4 SERVINGS
- 8 pieces chicken thighs (and drumsticks, skin on)
- 2 cloves garlic (crushed)
- 1 onion (halved and sliced)
- 1 ginger (thumb, peeled and thinly grated)
- 2 tsp. hot curry powder
- 1/2 tsp. mixed spice
- 1/2 tsp. turmeric
- 1/2 cup white wine
- 1 1/2 cups chicken stock
- 1 bay leaf
- olive oil (and butter for frying)
- 1 onion (quartered and sliced)
- 400 grams mushrooms (quartered)
- 1 clove garlic (crushed)
- 1 tsp. lemon rind
- 1 tsp. sage (finely chopped)
- 100 grams dried apricots (chopped into small chunks)
- 1 cup peas (frozen or fresh)
- 8 sheets phyllo pastry
- melted butter (for brushing)
- 3 cups chicken (leftover, or other meat, shredded)
- olive oil
- butter
- 1 onion (quartered and sliced)
- 400 grams mushrooms (quartered)
- 1 clove garlic (crushed)
- 2 tsp. hot curry powder
- 1/2 tsp. mixed spice
- 1/2 tsp. turmeric
- 1 tsp. lemon rind
- 1 tsp. sage (finely chopped)
- 100 grams dried apricots (chopped into small chunks)
- 1/2 cup leftover gravy (or stock thicken with some cornstarch)
- 1 cup peas (frozen or fresh)
- 8 sheets phyllo pastry
- melted butter (for brushing)
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