Moroccan-Style Chicken Pie

Name: Moroccan-Style Chicken Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 1 Tbsp all purpose flour; 1 teaspoons coarse kosher salt; 2 Tbsps chopped fresh cilantro; 59 milliliters chopped golden raisins; 0 teaspoons ground cinnamon; 1 teaspoon ground ginger; 473 milliliters low-salt chicken broth; 2 Tbsps olive oil; 1 large onion, chopped; 2 Tbsps chopped fresh Italian parsley; 10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed; 3 Tbsps powdered sugar; 0 teaspoons crumbled saffron threads; 680 grams skinless boneless chicken thighs; 118 milliliters slivered almonds; 1 teaspoons turmeric; 118 milliliters (about) unsalted butter, melted (for brushing)

You can never have too many main course recipes, so give Moroccan-Style Chicken Pie Head to the store and pick up all purpose flour, olive oil, ground cinnamon, and a few other things to make it today. To use up the powdered sugar you could follow this main course with the Hazelnut Brownie Cupcakes with Hazelnut Buttercream as a dessert. From preparation to the plate, this recipe takes about 45 minutes.

Instructions

Heat oil in heavy large skillet overmedium heat.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion and sauté untiltender, about 10 minutes.

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Onion

Mix in cinnamon,ginger, turmeric, and saffron; stir 1 minute.

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Cinnamon

Turmeric

Saffron

Ginger

Sprinkle flour over; stir 1 minute.

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All Purpose Flour

Add broth;bring to simmer.

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Broth

Sprinkle chicken withsalt; add to broth mixture. Gently simmerchicken uncovered until cooked through,reducing heat if necessary to preventboiling, about 20 minutes. Stir in raisins. Setskillet aside until chicken is cool enough tohandle.

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Whole Chicken

Raisins

Broth

Transfer chicken to plate. Shred chickencoarsely and return to skillet. If sauce isthin, simmer over medium heat until saucecoats chicken thickly. Stir in cilantro andparsley. Season filling with salt and pepper.Cool filling completely. DO AHEAD: Can bemade 2 days ahead. Cover; chill.

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Salt And Pepper

Cilantro

Whole Chicken

Sauce

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Frying Pan

Finely grind almonds,powdered sugar, 1/2 teaspoon coarse salt,and cinnamon in mini processor.

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Powdered Sugar

Coarse Salt

Cinnamon

Almonds

Stack 10 phyllo sheets on work surface.Invert 9-inch glass pie dish onto stack.

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Filo Pastry

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Pie Form

Cutaround dish through phyllo, making ten10-inch rounds.

Remove dish. Cover roundswith plastic wrap and damp kitchen towel.

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Wrap

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Kitchen Towels

Plastic Wrap

Brush same pie dish with melted butter.

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Butter

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Pie Form

Place 1 phyllo round on work surface;brush with butter and sprinkle with scant 1tablespoon almonds. Top with another phylloround, brush with butter and sprinkle withscant 1 tablespoon almonds. Repeat stackingwith 3 more phyllo rounds, butter, andalmonds. Fit phyllo stack into prepared piedish.

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Almonds

Butter

Brush with butter. Spoon filling evenlyover.

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Butter

Place 1 phyllo round on work surface.

Brush with butter and sprinkle with scant 1tablespoon almonds. Top with another phylloround, brush with butter and sprinkle withscant 1 tablespoon almonds. Repeat with 2phyllo rounds, butter, and almonds.

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Almonds

Butter

Placestack atop filling; top with remaining phylloround. Tuck in edges.

Drizzle more butterover top.

Cut 4 slits through top phyllo stackto allow steam to escape. DO AHEAD: Can bemade 6 hours ahead. Cover and chill.

Preheat oven to 375°F.

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Oven