Moroccan Style Chicken Pie

Description

Bonappetit march 2009

Ingredients

• Olive Oil
• Onion
• Ground Cinnamon
• Ground Ginger
• Turmeric
• Saffron Thread
• All-purpose Flour
• Chicken Broth
• Boneless Skinless Chicken Thighs
• Golden Raisin
• Cilantro
• Fresh Italian Parsley
• Slivered Almonds
• Powdered Sugar
• Kosher Salt
• Phyllo Pastry
• Unsalted Butter

Instructions

1. Filling:
2. Heat oil in heavy large skillet over medium heat
3. Add onion and saute until tender, about 10 minutes
4. Mix in cinnamon, ginger, turmeric, and saffron
5. Stir 1 minute
6. Sprinkle flour over
7. Stir 1 minute
8. Add broth
9. Bring to simmer
10. Spinkle chicken with salt
11. Add to broth mixture
12. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes
13. Stir in raisins
14. Set skillet aside until chicken is cool enough to handle
15. Transfer chicken to plate
16. Shred chicken coarsely and return to skillet
17. If sauce is thin, simmer over medium heat until sauce coats chicken thickly
18. Stir in cilantro and parsley
19. Season filling with salt and pepper
20. Cool filling completely
21. Can be made 2 days ahead
22. Cover
23. Chill
24. Phyllo:
25. Finely grind almonds, powdered sugar, 1 / 2 teaspoon coarse salt and cinnamon in mini processor
26. Stack 10 phyllo sheets on work surface
27. Invert 9 inch glass pie dish onto stack
28. Cut around dish through phyllo, making ten 10-inch rounds
29. Remove dish
30. Cover rounds with plastic wrap and damp kitchen towel
31. Brush same pie dish with melted butter
32. Place 1 phyllo round on work surface
33. Brush with butter and sprinkle with scant 1 tablespoon almonds
34. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds
35. Repeat stacking with 3 more phyllo rounds, butter and almonds
36. Fit phyllo stack into prepared pie dish
37. Brush with butter
38. Spoon filling evenly over
39. Place 1 phyllo round on work surface
40. Brush with butter and sprinkle with scant 1 tablespoon almonds
41. Repeat with the next 3 phyllo rounds, butter, and almonds
42. Place stack atop filling
43. Top with remaining phyllo round
44. Tuck in edges
45. Drizzle more butter over top
46. Cut 4 slits through top phyllo stack to allow steam to escape
47. Can be made 6 hours ahead
48. Cover and chill
49. Preheat oven to 375f place pie on rimmed baking sheet
50. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes
51. Cool 15 minutes
52. Cut into wedges