Rajah's Chicken- For- Lunch

• 1 tablespoon cooking oil
• 4 cloves garlic, minced
• 4 boneless skinless chicken breasts, cut in 1-inch squares
• 12 teaspoon hot pepper flakes
• 12 cup cashews
• 12 cup dried apricot, chopped
• 12 cup raisins
• 1 cup orange juice
• 14 cup soya sauce
• 1 tablespoon curry powder, to taste
• 16 sheets phyllo pastry
• 12 cup butter, melted
• 34 cup fresh basil leaf, chopped
• 12 cup maple syrup
• 1 12 cups white wine

1. Heat oil in frying pan over medium heat
2. Add minced garlic and stir-fry for about 30 seconds - don't burn the garlic!
3. Add chicken and hot pepper flakes and stir-fry until meat changes colour but is not cooked through
4. Remove chicken from heat
5. In food processor,rough-chop cashews, apricots and raisins
6. Add orange juice, soya sauce and curry powder
7. (To make your own curry powder combine equal parts ground coriander, ground cumin, ground pepper, turmeric and ground ginger
8. Sore in screw-top jar
9. ) Whirl to combine
10. Add cooked chicken to mixture in processor
11. Chop to chunky paste
12. Refrigerate chicken mixture for 1 hour
13. Preheat oven to 350*F
14. Brush 4 sheets of phyllo with melted butter and sprinkle each sheet with chopped basil
15. Layer 4 sheets on top of each other
16. (Keep phyllo not being used covered under a damp cloth
17. )
18. Cut the phyllo in half and place one half over the other
19. Place phyllo in the bottom of a greased 9x13-inch baking pan and trim the edges if needed
20. (I use scissors
21. )
22. Lightly spread the phyllo with one-third of the chicken mixture - about 1-1/2 cups
23. Repeat the above twice more with another 4 sheets of phyllo, just lightly placing the next layer of pastry on top of the chicken mixture
24. Finish with the last four sheets of phyllo
25. Top off by brushing the top with remaining melted butter
26. Score top layer of pastry into 4 portions
27. Bake for 35-40 minutes, until an even, golden-brown
28. While baking is in the oven, combine white wine and maple syrup in a small pan
29. Simmer for approx 10 minutes, then remove from heat
30. Allow to cool to room temperature
31. On removing from oven, and while dish is still hot, pour wine syrup over-all to coat
32. Cover and refrigerate overnight
33. To serve, cut through scored lines
34. Serve cold with a dab of chutney on top, a green salad on-the-side, and a glass of the remaining white wine

cooking oil, garlic, chicken breasts, hot pepper, cashews, apricot, raisins, orange juice, soya sauce, curry powder, pastry, butter, fresh basil leaf, maple syrup, white wine

Taken from www.food.com/recipe/rajahs-chicken-for-lunch-116315 (may not work)