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August 8, 2011
Moroccan Chicken Pie
Chicken From The Oven
Prep time:
30 minutesCooking time:
30 minutes“A whole chicken will yield about 1 cup of cooked meat per pound. So this Middle Eastern dish is the perfect opportunity to buy a small fryer when on sale. You'll save a bundle!”
Ingredients
Serves 4
- 4 tablespoons butter, melted, divided
- 1 large onion, sliced
- 1 clove garlic, sliced
- 1/2 teaspoon salt
- 1/4 teaspoon cayenne pepper
- 1/2 cup water
- 4 eggs, lightly beaten
- 2 cups cooked shredded chicken
- 2 tablespoons lemon juice
- 3/4 cup chopped almonds, toasted
- 1/2 teaspoon ground ginger
- 1 teaspoon cinnamon
- 6 sheets phyllo, thawed
Directions
1
Heat 2 tablespoons butter in a large skillet over medium-high heat. Add onion, garlic, salt and cayenne pepper. Cook until tender, about 5 minutes. Add water; mix. Cover; cook until liquid evaporates.
2
Stir eggs into skillet. Cook, stirring constantly, until mixture begins to thicken. Remove from heat. Add chicken, lemon juice, almonds, ginger and cinnamon. Preheat oven to 350°F.
3
Grease an 8-inch pie dish. Form 1 phyllo sheet in dish; brush with some butter. Arrange sheets, 1 at a time, in a circle with edges overhanging; brush each sheet with butter.
4
Spoon chicken mixture into dish. Fold phyllo edges over filling. Brush top with remaining butter; dust with additional cinnamon if desired. Bake pie until golden, about 30 minutes.
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Cookin' xpress!
Cookin' xpress!
To keep the phyllo from becoming brittle while you are working with it, keep the dough covered with waxed paper and a slightly damp towel. Do not let the towel touch the phyllo or the dough will become soggy.
Great Pairings
Carrot Raisin Salad
As kids, we preferred eating our carrots in this crunchy, raisin-studded salad rather than cooked.
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