Moroccan-Style Chicken Pie

Moroccan-Style Chicken Pie
Photo by Elinor Carucci

Ingredients

  • ¼ teaspoon ground cinnamon
  • 10 sheets (about 17x12 inches) fresh phyllo pastry or frozen
  • ¼ cup golden raisins
  • 3 tablespoons powdered sugar
  • 1 large onion
  • ½ teaspoon coarse kosher salt
  • 2 cups chicken stock or low-sodium chicken broth
  • + 11 more ingredients
    • 1 teaspoon ground ginger
    • ½ teaspoon turmeric
    • 2 tablespoons olive oil
    • 2 tablespoons fresh cilantro
    • ½ cup (about) unsalted butter
    • 1 teaspoon ground cinnamon
    • 1 ½ pounds skinless boneless chicken thighs
    • ½ cup slivered almonds
    • 1/8 teaspoon crumbled saffron threads
    • 1 tablespoon all-purpose flour
    • 2 tablespoons fresh Italian parsley

Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chic...

View full recipe at Epicurious

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