Wednesday, June 25, 2014

Moroccan Chicken Pie

I love, love, LOVE the flavors of this dish--similar to the Chicken Tagine I made a while back. In fact, I made it even more like that dish by adding the olives and preserved lemon. This is out of one of the books I bought at the thrift store, and I was happy that I could find a savory pie dish that wasn't the same old thing.

    • 2 tbs butter
    • 3 lbs chicken breasts and thighs
    • 1 lrg onion chopped fine
    • 2 tsp ground cinnamon
    • 1 tsp ground ginger
    • 2 tsp ground cumin
    • 1/4 to 1/2 tsp cayenne or to taste
    • 1 tsp ras al hanaut
    • pinch saffon soaked in 2 tbs warm water
    • 1/2 c chicken stock
    • 1 c egg substitute
    • 1/2 c cilantro
    • 1/4 c chopped parsley
    • 1/3 c chopped olives
    • 1/2 chopped preserved lemon
    • 16 sheets filo pastry


    1. Melt the butter in a dutch oven, add chicken, onion, spices, and the stock. Add salt and pepper and cook until chicken is cooked through. Add the eggs and cook, stirring constantly until the mixture is quite dry. Stir in cilantro, parsley, olives, and preserved lemon.
    2. Place first filo sheet on parchment sheet, and spray with cooking spray. Place another and another in a pinwheel pattern, spraying in between, until you've used half the sheets. Then add the mixture (it should be pretty dry, otherwise the liquid will ruin the dough) Fold the dough up around it, and top with more sheets spraying in between, tucking the edges under until you have a round pie. Spray the top with cooking oil.
    3. Bake in pre-heated 350 oven for 40-45 minutes or until cooked through and brown. I cooked it on a pizza stone, moving it on a parchment sling.

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