Moroccan-Style Chicken Pie Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, chopped
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp turmeric
1/8 tsp saffron thread
1 tbsp all-purpose flour
2 cups chicken broth
1 1/2 lbs boneless skinless chicken thighs
1/4 cup golden raisin, chopped
2 tbsp cilantro, chopped
2 tbsp fresh italian parsley, chopped
1/2 cup slivered almonds
3 tbsp powdered sugar
1/2 tsp coarse kosher salt
1/4 tsp ground cinnamon
10 sheets phyllo pastry (about 17x12 inches)
1/2 cup unsalted butter, melted for brushing

Directions:

Filling:.
Heat oil in heavy large skillet over medium heat. Add onion and saute until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Spinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely.
* can be made 2 days ahead. cover; chill.
Phyllo:.
Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt and cinnamon in mini processor. Stack 10 phyllo sheets on work surface. Invert 9 inch glass pie dish onto stack. cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with the next 3 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape.
* Can be made 6 hours ahead. Cover and chill.
Preheat oven to 375°F Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	883.12 Kcal (3697 kJ)
Calories from fat	726.89 Kcal
		% Daily Value*
Total Fat	80.77g	124%
Cholesterol	159.58mg	53%
Sodium	558.91mg	23%
Potassium	617.88mg	13%
Total Carbs	25.75g	9%
Sugars	13.89g	56%
Dietary Fiber	2.4g	10%
Protein	15.7g	31%
Vitamin C	9.2mg	15%
Vitamin A	0.2mg	6%
Iron	0.7mg	4%
Calcium	68.8mg	7%

Amount Per 100 g
Calories	312.3 Kcal (1308 kJ)
Calories from fat	257.06 Kcal
		% Daily Value*
Total Fat	28.56g	124%
Cholesterol	56.43mg	53%
Sodium	197.65mg	23%
Potassium	218.51mg	13%
Total Carbs	9.11g	9%
Sugars	4.91g	56%
Dietary Fiber	0.85g	10%
Protein	5.55g	31%
Vitamin C	3.3mg	15%
Vitamin A	0.1mg	6%
Iron	0.3mg	4%
Calcium	24.3mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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