Moroccan style chicken pie | Chicken filo pie | Chicken pie with filo pastry | Moroccan phyllo pie

Moroccan style chicken pie. Chicken filo pie. Chicken pie with filo pastry. Moroccan phyllo pie.


Recipe

FILLING

2 tablespoons olive oil
1 large onion, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1/8 teaspoon crumbled saffron threads
1tablespoon all purpose flour
2cups low-salt chicken broth
11/2 pounds skinless boneless chicken thighs
1/4 cup chopped golden raisins
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley

PHYLLO
1/2 cup slivered almonds
3 tablespoons powdered sugar
1/2 teaspoon coarse kosher salt
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter, melted (for brushing)

Preheat oven to 375°F. Bake uncovered until phyllo is golden and filling is heated through, about 30-40 minutes. Cool 15 minutes. Cut into wedges.


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