Parents Zone

Moroccan chicken pie with almonds

Serves 6 if with a salad.

1 generous cup of flaked almonds, toasted in a dry pan over high heat until browned lightly
60 Grams Butter
2 brown onions, finely chopped
3 Garlic cloves, freshly crushed
3 Tsp freshly grated ginger
4 Tsp cinnamon
3 Tsp Tumeric
5 Large eggs, beaten
3 TBS fresh lemon juice
Olive oil to fry chicken
600 Grams Chicken breast, skin off
4 Generous TBS Icing sugar
Filo Pastry
Vegetable oil to brush filo
extra cinnamon and icing sugar to dust.

Method:

Preheat oven to 200o or 180o fan forced.

Fry the chicken over medium-high heat until browned lightly and just cooked through ( no pink left ) Then set aside to cool then shred by hand.

Melt the butter in a pan over a low-medium heat and add the onion, garlic, ginger, cinnamon, tumeric and fry gently until the onion begins to soften. Season with salt and pepper.

Whisk the eggs and the Lemon juice together. Add the eggs to the onion mixture over heat until cooked but not dry. Transfer to a big bowl.

Mix the shredded chicken and the almonds through with the eggs until well combined. Add the Icing sugar and mix well.

Grease a large ceramic pie container with oil well.

Open filo packet and lay out on bench covering with a slightly damp towel to prevent it going dry. Brush a filo sheet with veg oil lightly and lay on bench. Layer another one on top overlapping by about 7 cm's and oil lightly. Continue layering around in a clockwise motion overlapping everytime until you have a flower type pattern of filo using 8 sheets.

Mound the chicken mixture neatly into the middle of the filo stack and press contents together gently. Fold edges of filo together to the top to enclose the pie and gently transfer to the pie container.

Brush single sheets of filo with vegetable oil and bunch from centre into a flower type loose round of dough and put around top of pie ending with a single flower of filo in the centre.

Brush entire pie lightly with the oil and bake for approximately 30 minutes until lightly browned and crispy.

Dust generously pie with the icing sugar then lightly with the cinnamon.

Serve Immediately.