These stuffed triangles bring together the sweetness of dates and the earthy crunch of walnuts in one pocket of flaky deliciousness. Our Chicken Phyllo Triangles are a welcome addition to any Iftar spread!
- Yield: about 44 triangles
- Prep Time: 1 hour 20 minutes
- Cook Time: 16 minutes
Chef’s Tips
- To freeze, place unbaked Chicken Phyllo Triangles on a baking sheet. Freeze until solid, then transfer to a plastic freezer bag for up to one month. Bake from frozen as directed in the recipe.
Ingredients
- 750 g / 4 Sargent Farms Boneless Thighs
- 2 g / ¼ tsp salt
- 1 g / ¼ tsp ground pepper
- 90 g / ¾ cup chopped walnuts
- 30 ml + 120 ml / 2 tbsp + ½ cup olive oil
- 75 g / ½ cup finely diced onion
- 120 g / ¾ cup chopped dates
- 12 g / 1 tbsp minced garlic
- 240 ml / 1 cup water
- 30 ml / 2 tbsp lemon juice
- 105 g / ¾ cup crumbled feta cheese
- 6 g / ¼ cup chopped parsley
- 1 g / 1 tbsp chopped fresh oregano (1 tsp dried oregano may be substituted)
- 1 g / ¼ tsp cinnamon
- 454 g / 1 package frozen phyllo pastry (about 22 sheets), thawed
Garnish (optional):
- Fresh parsley leaves
Directions
- Pat the chicken thighs dry with paper towels; sprinkle both sides with the salt and pepper.
- Heat a large skillet over medium heat. Add the walnuts and toast, stirring occasionally, until golden and fragrant, about 4 minutes. Transfer to a bowl to cool.
- Heat 1 tablespoon (15 ml) of olive oil in the skillet. Add the chicken thighs to the skillet and sear until golden brown, about 5 minutes each side. Transfer to a plate.
- Add 1 tablespoon (30 ml) of oil in the skillet. Add the onions and cook until softened, 5 minutes.
- Add the dates and garlic; cook 2 minutes.
- Add the water and lemon juice and stir to scrape up any browned bits off the bottom of the skillet.
- Add the chicken back to the pan (including any juices), reduce heat to medium-low and cover (use tin foil if skillet does not have a lid).
- Simmer, covered for 10 minutes. Remove lid and simmer, uncovered, roughly 5 minutes.
- Allow chicken mixture to cool for 15 minutes. Chop finely and transfer to a large bowl.
- Add the feta cheese, parsley, oregano, cinnamon and toasted walnuts to the chicken mixture and stir well to combine.
- Preheat oven to 375F. Have ready 2 large baking sheets and a clean pastry brush. Place remaining ½ cup (120 ml) of olive oil in a small bowl.
- Unroll the thawed phyllo sheets and cover with a clean, lightly dampened tea towel.
- Remove one sheet of phyllo and place on a clean surface with the short end closest to you (re-cover the other phyllo sheets with the tea towel).
- Brush phyllo with olive oil and, if garnishing, place 4 parsley leaves evenly about 1 inch down from the top edge of the pastry. Top with a second sheet of pastry and brush with oil.
- Using a sharp knife or pizza cutter, cut lengthwise into 4 even strips. Place 1 tablespoon (15 grams) of the chicken filling near the bottom edge of each strip. Fold the bottom corner of one strip to the opposite side, forming a triangle to encase the filling. Continue folding over into a triangle for the entire strip of phyllo (the final fold will show the parsley leaf, if using).
- Place on a baking sheet.
- Repeat making triangles with remaining phyllo and filling.
- Bake in the oven until golden brown, 14 – 16 minutes. Allow 5 minutes to cool before serving.