Soak the currants in warm water for one night.
Remove all the skin from the chicken thighs. Sauté in a little olive oil and cool on a plate after about twelve minutes.
Cut the melanzane with its skin into four millimeter thin cubes.
Gently sauté the shallot cubes in about half of the olive oil, increase the heat and add the eggplant cubes, cinnamon, coriander, saffron threads, currants (or raisins), garlic and thyme leaves. Meanwhile, cook everything together over medium heat for ten to twelve minutes. Turn repeatedly to the other side.
In the meantime, remove the meat from the bones and cut into strips. Mix this with the finely chopped mint. Season very heartily.
Spread out half of the filo sheets and brush with the beaten egg seasoned with a tiny bit of salt, pepper and sugar. Immediately top with the remaining sheets of dough.
Pile the ‘chicken mixture’ on half of each ‘leaf pair’, brushing their edges with a little egg mixture. Place the remaining ‘filo pairs’ on top and stick all around with the bottom sheets. Brush the bottom and top of the parcels with the remaining olive oil.
Place in oven at 180 °C and bake for eight to ten minutes until golden brown and crispy. Serve on hot plates.
Tips&Tricks
Do not salt the skinned drumsticks before frying. So they lose
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