Morroccan Style Chicken Pie
Makes 4 to 6 servings
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
1 tablespoon all purpose flour
2 cups low-salt chicken broth
1 1/2 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
1/4 teaspoon ground cinnamon
10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter, melted (for brushing)
For filling: 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
chicken uncovered until cooked through, reducing heat if necessary to
prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until
chicken is cool enough to handle.
Transfer chicken to plate. Shred chicken coarsely and return to skillet. If
sauce is thin, simmer over medium heat until sauce coats chicken thickly.
Stir in cilantro and parsley. Season filling with salt and pepper. Cool
filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
For phyllo: Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt,
and cinnamon in mini processor.
Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto
stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove
dish. Cover rounds with plastic wrap and damp kitchen towel.
Brush same pie dish with melted butter. Place 1 phyllo round on work
surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top
with another phyllo round, brush with butter and sprinkle with scant 1
tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and
almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon
filling evenly over. Place 1 phyllo round on work surface. Brush with butter
and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round,
brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with
2 phyllo rounds, butter, and almonds. Place stack atop filling; top with
remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4
slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be
made 6 hours ahead. Cover and chill.
Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered
until phyllo is golden and filling is heated through, about 40 minutes. Cool
15 minutes. Cut into wedges.