I have been wanting to try out this recipe for awhile as I love Moroccan flavours. The sassy mix of sweet and hot. The mix of cinnamon, curry spices and chili flakes is fantastic. Traditionally it calls for prunes and green olives but I had dates handy and was thrilled with the outcome. They are available for sale at the store and for those of you who want to be adventurous here is the recipe.
MOROCCAN CHICKEN PIE
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
1 tsp chili flakes, to taste
1 cinnamon stick
1 tsp good quality Madras Curry powder
1 tsp fresh chopped ginger
1 tsp grated lemon zest
10 cooked chicken thighs, shredded
½ cup pitted dates, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
juice of ½ lemon
Coarse salt and freshly cracked pepper, to taste
1 tbsp icing sugar
2 tbsp whole toasted almonds
1/2 tsp ground cinnamon
1/3 cup melted butter
8 sheets phyllo
2 eggs, lightly beaten
2 tbsp chopped fresh coriander (30 ml)
Preheat oven to 375 degrees F.
Brush a 10-inch pie dish with some melted butter.
In a large skillet heat olive oil over medium high heat. Sauté the onions until soft, about 5 minutes. Add the garlic, chili, cinnamon stick, curry powder, ginger, lemon zest and chicken and sauté for 2 minutes. Stir in the dates, olives, stock, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, without stirring, for 10 minutes. Remove lid and simmer for a further 5 minutes, or until liquid has evaporated. Let cool completely.
Meanwhile, pulse icing sugar, cinnamon and almonds in food processor until coarsely chopped.
Keep remaining phyllo under damp tea towel. One sheet at a time brush phyllo with butter. Lay in the middle of pie dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo, changing the angle slightly each time.
Stir beaten egg and coriander into chicken mixture. Spoon chicken mixture into prepared pie dish. Fold the phyllo pieces that are hanging over the edge of the pie dish, one at a time into middle of pie, sprinkling some of the almond mixture between each layer.
Butter 1 piece of phyllo and sprinkle with some of the almond mixture. Place over filling and tuck in any overhang. Repeat with remaining phyllo and almond mixture.
2 tbsp olive oil
1 large onion, diced
2 cloves garlic, crushed
1 tsp chili flakes, to taste
1 cinnamon stick
1 tsp good quality Madras Curry powder
1 tsp fresh chopped ginger
1 tsp grated lemon zest
10 cooked chicken thighs, shredded
½ cup pitted dates, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
juice of ½ lemon
Coarse salt and freshly cracked pepper, to taste
1 tbsp icing sugar
2 tbsp whole toasted almonds
1/2 tsp ground cinnamon
1/3 cup melted butter
8 sheets phyllo
2 eggs, lightly beaten
2 tbsp chopped fresh coriander (30 ml)
Preheat oven to 375 degrees F.
Brush a 10-inch pie dish with some melted butter.
In a large skillet heat olive oil over medium high heat. Sauté the onions until soft, about 5 minutes. Add the garlic, chili, cinnamon stick, curry powder, ginger, lemon zest and chicken and sauté for 2 minutes. Stir in the dates, olives, stock, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, without stirring, for 10 minutes. Remove lid and simmer for a further 5 minutes, or until liquid has evaporated. Let cool completely.
Meanwhile, pulse icing sugar, cinnamon and almonds in food processor until coarsely chopped.
Keep remaining phyllo under damp tea towel. One sheet at a time brush phyllo with butter. Lay in the middle of pie dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo, changing the angle slightly each time.
Stir beaten egg and coriander into chicken mixture. Spoon chicken mixture into prepared pie dish. Fold the phyllo pieces that are hanging over the edge of the pie dish, one at a time into middle of pie, sprinkling some of the almond mixture between each layer.
Butter 1 piece of phyllo and sprinkle with some of the almond mixture. Place over filling and tuck in any overhang. Repeat with remaining phyllo and almond mixture.
Bake for 20 minutes until top is browned and crisp. Let stand for 5 minutes before cutting into wedges.
ALL the right spices and I love, simply love Moroccan dishes. I make something very similar only it is with ground lamb. Yum!
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