Sultan Chicken
(as seen on KCTV 5 Morning show April 24th, 2010)

12oz small pieces of chicken
20oz diced onion
3oz  dices potatoes
1/4 t of black pepper
1/4 t of white pepper
1/4 t of cardamom
1/4 t of basil
2oz olive oil
2oz vegetable oil
1oz lemon
3oz raisin
1 Ts brown sugar
1/4 ts garlic powder
1/4 ts habanero chili
1/4 t banana habanero
red chili
yellow jalapeno
6 sheets of phyllo or pastry dough
4oz swiss cheese
4oz feta cheese
2 oz. roasted pine nuts
2oz. roasted walnuts
1 oz of whole milk
1 T melted butter
1 egg
 

Marinate chicken in lemon juice, vegetable oil, olive oil, basil, crushed cardamom, raisins, garlic powder, brown sugar and white pepper (chill for 2 1/2 hours).  Then, saute the onion and potato until begin to soften and add chicken and marinade.  In a separate frying pan roast almonds and walnuts in squeezed lemon juice.  Once roasted add to chicken, potato and onion mixture.   Then, to chicken and potato mixture add whole peppers, because you don't want the heat of the peppers, just the flavor.  Once the chicken is cooked through remove the peppers and st aside.  Use  a 6" x 6" piece of Phyllo dough and roll out to a large rectangle.  Place a slice of Swiss cheese, feta cheese and spoon on part of chicken mixture.  Then wrap Phyllo dough around the mixture tightly and brush with egg, mild and melted butter mixture.  Bake for 30 minutes at 400 degrees.