Chicken and Cream Pastry with Shitake Mushrooms Chicken and Cream Pastry with Shitake Mushrooms

1

Debone the chicken, cut it into four pieces and season with salt and black pepper

Reserve in the refrigerator

Prepare a broth using 1 liter of water, 1 onion, 1 carrot, and 2 stalks of celery

Simmer at low heat for 30 minutes

2

Blend together 1 onion, half of the garlic, dried shrimp powder, grated ginger, toasted almonds, and cashews with 1/2 cup of coconut milk until smooth

Heat this mixture and bring it to a boil

Add the remaining coconut milk and dendê oil, along with some of the chicken broth prepared earlier

3

Preheat the oven to 180°C (350°F)

In a pan, brown the reserved chicken pieces in half of the olive oil

In another pan, brush the top of the filo pastry with the remaining olive oil and toast it until golden brown

4

In another pan, sauté the onion, garlic, and remaining olive oil until golden brown

Add the mushrooms and cook until tender

5

Place two chicken pieces on a plate, topped with an envelope of filo pastry, and fill with the sautéed mushrooms

Serve with the sauce or alongside the chicken

If desired, serve with toasted shrimp powder and decorate with boiled potatoes shaped like mushrooms (use a small knife) and then quickly refried in butter.