All Easy Recipes. Cook all that you can cook. Moroccan Chicken Pie
What You Need:            (To Serve: 8)
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  • 1 can (10 ounces) condensed chicken broth
  • cup water
  • 1-inch cinnamon stick
  • teaspoon ground ginger
  • 1/8 teaspoon ground turmeric
  • cup chopped onion
  • 1/8 cup chopped parsley
  • 1 large clove garlic, minced
  • 4 whole chicken breasts, split, skinned, boned and cut in strips (2 pounds boneless)
  • cup chopped toasted slivered almonds
  • Confectioner's sugar
  • Ground cinnamon
  • 2 tablespoons lemon juice
  • 5 eggs, lightly beaten
  • 16 phyllo leaves (about pound)
  • cup melted butter or margarine

  • How To Cook:
    1. Combine broth, water, cinnamon stick, ginger; turmeric, onion, parsley and garlic in a large heavy pan.

    2. Add chicken; bring to boil. Reduce heat, cover and simmer 10 minutes, or until done.

    3. Meanwhile, combine almonds, 2 tablespoons confectioner's sugar and teaspoon ground cinnamon; set aside.

    4. Remove chicken from broth; reduce broth to 1 cups. Add lemon juice; remove cinnamon stick.

    5. Gradually pour eggs into simmering broth, stirring gently until eggs are set; chill.

    6. Arrange 4 phyllo leaves in a buttered 12-inch round baking pan; brush each leaf with melted butter.

    7. Top with 4 more phyllo leaves, allowing half of each leaf to extend beyond edge of pan; brush with butter.

    8. Arrange chicken over phyllo leaves; spoon egg mixture over chicken and sprinkle with almond mixture. Cover with 4 more phyllo leaves; brush each with butter.

    9. Fold extended leaves over top; brush ends with butter. Arrange remaining 4 leaves over top; brush each with butter.

    10. Tuck in ends; brush with butter. Bake in preheated 425F oven 10 minutes.

    11. Invert on large buttered baking sheet; bake 15 minutes longer, or until done.

    12. Invert on serving platter; dust with additional confectioner's sugar and cinnamon. Serve immediately.

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