moroccan chicken pie

Recipe printed from chiknpastry

Moroccan Chicken Pie
adapted from Bon Appetit, March 2009; serves 6

despite the multiple steps, this dish is definitely worth the fuss. The best part? other than delighting your guest, of course, is that you can prepare this well in advance. the filling is best made a day to two in advance so the flavors have time to merry together. the whole dish? you can put it together earlier in the afternoon and whip that thing into the oven without a snag.

ingredients
filling:
2 T olive oil
1 lg onion, chopped
1 t ground cinnamon
1 t ground ginger
1/2 t turmeric
1/8 t crumbled saffron threads
1 T all purpose flour
2 c low-salt chicken broth (I used homemade turkey stock)
1 1/2 lbs skinless boneless chicken thighs
1/4 c chopped golden raisins
2 T chopped fresh cilantro
2 T chopped fresh Italian parsley

phyllo:
1/2 c slivered almonds
3 T powdered sugar
1/2 t coarse kosher salt
1/4 t ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 c (about) unsalted butter, melted (for brushing)

instructions

For filling:

  1. Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth/stock; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, at least 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
  2. Transfer chicken to plate. Shred chicken coarsely (or chop into small pieces) 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. Cover and chill.

For phyllo:

  1. Finely grind almonds, powdered sugar, 1/2 t coarse salt, and cinnamon in mini processor.
  2. 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.
  3. Brush same pie dish with melted butter. Brush top phyllo round with butter, place in buttered pie dish and sprinkle with scant 1 tablespoon almonds. Top with another buttered phyllo round and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more buttered phyllo rounds and almonds. Spoon filling evenly over 5 phyllo rounds. Repeat procedure with 4 more rounds and almonds. 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.

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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