Description
A rather unusual moroccan chicken pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!
Ingredients
- Butter
- Chicken
- Parsley
- Onion
- Saffron Thread
- Whole Almond
- Icing Sugar
- Eggs
- Pepper
- Cinnamon
- Phyllo Pastry
Instructions
- In a large pot, melt cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water
- Bring mixture to boil and simmer, covered, for 45 minutes
- Transfer chicken to cutting board, reserving liquid, and let cool
- Shred chicken and return meat to liquid
- Bring to boil and cook, stirring, until almost all liquid is evaporated
- Let cool
- In a bowl, combine almonds and 1 cup of sugar
- Add of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon
- Preheat oven to 330f and place rack in middle of oven
- Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo
- Brush generously with butter
- Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter
- Sprinkle remaining almond mixture over phyllo and top with chicken
- Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top
- Bake pastry for 25-30 minutes, or until crisp and golden
- Sift remaining cup sugar and 1 tsp cinnamon over top