-
1
In a small bowl, combine the olive oil with the cinnamon, coriander, cumin and ginger.
-
2
Put the chicken thighs in a shallow dish and rub the spice mixture into them.
-
3
Cover and marinate in the refrigerator for 1 hour.
-
4
Preheat the oven to 350.
-
5
Cut the banana, apple and pear into 1/4-inch dice and toss with the lemon juice.
-
6
In a medium skillet, melt 4 tablespoons of the butter over moderate heat.
-
7
Add the fruit to the pan and cook, stirring, until just tender, about 10 minutes.
-
8
Transfer to a large bowl and let cool.
-
9
Spread the pine nuts in a pie plate and toast them in the oven for about 7 minutes, or until golden.
-
10
Let cool.
-
11
In a medium saucepan, bring the chicken stock to a boil over moderate heat.
-
12
Season the stock with salt, add the chicken thighs and simmer until cooked through, about 10 minutes.
-
13
Remove the thighs from the stock and let cool, then cut them into 1/4-inch dice.
-
14
Add the chicken to the sauteed fresh fruit along with the pine nuts, dried fruit and mint.
-
15
Season with salt and pepper.
-
16
Increase the oven temperature to 375.
-
17
Melt the remaining 1 stick of butter.
-
18
Brush 1 sheet of the phyllo with some of the melted butter; keep the rest of the phyllo covered with a damp towel.
-
19
Cut the buttered phyllo sheet lengthwise into 3 equal strips.
-
20
Place 1 tablespoon of filling 1 inch from the top of a strip.
-
21
Fold the phyllo strip like a flag: Fold 1 corner of the phyllo over the filling to enclose it and form a triangle.
-
22
Then fold the filled corner down to form a triangle; continue folding the triangle across and down until all of the phyllo strip is used.
-
23
Set the triangle on a baking sheet and cover with a damp cloth.
-
24
Continue with the remaining phyllo dough, butter and filling.
-
25
Brush the triangles with butter and bake for about 15 minutes, or until golden brown.
