MOROCCAN CHICKEN PIE

Moroccan Chicken Pie image

Provided by Deantini

Categories African

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 11

Previous Next

2 tablespoons oil, divided
1 large onion, chopped
1 teaspoon ground turmeric
1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1/2 cup almonds, coarsely chopped, use the salted and roasted kind
1/3 cup golden raisin
3 tablespoons fresh parsley, chopped
1 teaspoon ground cinnamon
6 eggs
1/2 cup light sour cream
12 sheets phyllo dough, thawed

Steps:

Heat oven to 375ºF.
Heat 1 tablespoons oil in large skillet on medium heat. Add onions; cook and stir 5 minute or until crisp-tender. Stir in turmeric; cook 1 minute Transfer to large bowl.
Add remaining oil and the chicken to skillet; cook 5 to 8 minute or until chicken is evenly browned, turning occasionally. Brown in batches if your pan is not large enough to hold all chicken. Remove from skillet; add to onions.
Add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly.
Whisk eggs and sour cream until well blended.
Spray 9-inch springform pan and 8 phyllo sheets with cooking spray.
Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.
Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray.
Bake 50 to 55 minute or until golden brown. Cool 15 minute.