Moroccan-Style Chicken Pie at home
- Yield 3
- Prep 10 minutes
- Cook 45 minutes
- Total 55 minutes
Moroccan-Style Chicken Pie at home is a dinner recipe on Avoteb. The yield on the card is 3. Plan on 55 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 3 servings
- 2 tablespoons olive oil
- 1 large onion, chopped
- 1 tsp. ground cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. turmeric
- 1/8 tsp. crumbled saffron threads
- 1 Tbsp. all purpose flour
- 2 cups low-salt chicken broth
- 1 1/2 pounds skinless boneless chicken thighs
- 1/4 cup chopped golden raisins
- 2 Tbsp. chopped fresh cilantro
- 2 Tbsp. chopped fresh Italian parsley
- 1/2 cup slivered almonds
- 3 Tbsp. powdered sugar
- 1/2 tsp. coarse kosher salt
- 1/4 tsp. ground cinnamon
- 10 sheets (about 17×12 inches) fresh phyllo pastry or frozen, thawed
- 1/2 cup (about) unsalted butter, melted (for brushing)
Method
Warm oil in heavy wide skillet over a medium burner. Tip in onion and sauté until tender, about 10 minutes. Stir in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Scatter flour over; stir 1 minute. Tip in broth; bring to let it bubble gently. Scatter chicken with salt; add to broth mixture. Gently let it bubble gently 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.
Move chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, let it bubble gently over a medium burner until sauce coats chicken thickly. Stir in cilantro and parsley. Salt filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Lid chill.
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. Slice around dish through phyllo, making ten 10-inch rounds. Lift dish. Lid rounds with plastic wrap and damp kitchen towel. ***the cook did this differently – see note below.***
Brush same pie dish with melted butter. Set 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. Set 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with a
Warm oven to 375°F. Set pie on rimmed baking sheet. Roast uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Slice into wedges.
