Jerk chicken and mushroom tart

Original Blog post: https://greedygirlcooks.blogspot.com/2020/11/jerk-chicken-and-mushroom-tart.html

Ingredients

10 sheets of filo/phyllo dough

pam cooking spray

To season the chicken

4 skinless boneless chicken breast or thighs

½ teaspoon salt

¼ teaspoon black pepper

1 teaspoon onion powder

1 teaspoon smoked paprika

½ teaspoon sugar

2 tablespoon oil

1 tablespoon ground allspice

To make the filling

4 tablespoon oil

4 tablespoon butter

1 carrot

16 oz mushrooms

1 cup chopped onions

1 stalk celery

10 garlic cloves

14 sage leaves

1 sprig rosemary

2 sprigs thyme

½ cup sweet white wine

1 cup heavy cream

Optional season to taste the finished sauce ½ teaspoon sugar ½ teaspoon salt

Instructions

• Preheat the oven to 360 degrees

• Season chicken breast or thighs with salt, black pepper, onion powder, smoked paprika sugar and oil

• let it marinate for at least an hour overnight is best

• Coal smoke the seasoned chicken

• Place charcoal and pimento wood chip in the flame until white and ashed over

• Get a large pot with a cover that fits snug and a small metal dish

• place the small dish in the center of the pot and the chicken around it

• place the hot charcoal and wood chip into the small bowl, drizzle with a little oil, and cover

• allow it to smoke until the smoke dissipates usually 20 minutes maybe more

• Chop chicken into pieces and saute in a pot with 2 tablespoons oil until golden and browned

• remove from the heat

• add 1 tablespoon oil and 2 tablespoon butter to the same pan and saute mushrooms, add garlic and remove from the pan once mushrooms are browned

• add the remaining 1 tablespoon oil and 2 tablespoon butter to the pan, saute carrots celery and sage, season with salt.

• add wine, allow to reduce slightly

• add heavy cream, chicken, mushrooms rosemary, and thyme

• cover and allow it to thicken then remove from the heat and let it cool to at least room temperature.

• layer the sheets of filo dough by brushing with melted butter or pam cooking spray between sheets (I find the pam cooking spray to be easier)

• Layer 8 sheets, crumpling the edges

• add the chicken mushroom filling to the middle of the tart shell cover with two final layers of dough on the top and spray with more pam or brush with butter

• Bake for 30 minutes at 360 and 15 at 375 on the floor of the oven so that the bottom of the crust cooks

Greedy Tips

• for extra smokey jerk flavor, grill the coal smoked chicken instead of sautéing it. Grill them whole and chop up in cubes once grilled. This will add a ton of flavor. I did not grill mine because I wanted to show an alternative way of cooking it for persons who do not have a grill.

• If you want an extra crunchy bottom crust bake it 375/400 for 10 minutes before adding the filling and adding the top crust, then continue with the recipe.

• Feel free to add more herbs and hot peppers and other spices to your liking, do not like rosemary leave it out, add scallions you name it.