Moroccan Chicken Pie
Hmmmm Moroccan food…. So many nommy herbs and spices combined to make magically flavored dish’s! On the menu last night was a not too naughty, but not that healthy Moroccan Chicken Pie – the original recipe was found on taste.com.au - Moroccan Chicken And Almond Pie (B’stilla) Recipe – Taste.com However i changed it up just a little to suit my tastes (and unfortunately not my husbands) just a little more.
stuff you’ll need
- 1 tbs olive oil
- 4 chicken thigh fillets, coarsely chopped
- Plain flour
- 2 brown onion, coarsely chopped
- 2 garlic cloves, crushed
- Cauliflower
- Peas
- 1 tsp ground ginger
- 1 tsp Turmeric Powder
- 1 tsp ground cinnamon
- 1 cup (250ml) chicken stock
- 12 sheets filo pastry
- Spray oil
- 1/2 cup coarsely chopped coriander (or dried)
- 2 eggs, lightly whisked
How i did it
Now this one is fairly simple…. Dice the chicken and place it into a little plastic bag with some seasoned flour, shake it all around so all the chicken is coated nicely – set aside. Dice two onions and chop the garlic, place some oil in a deep pan and when hot fry off the onion and garlic until the onion goes clear, then remove from the pan and set aside. Heat some more oil in the pan and when hot place half the chicken in the pan and brown – the chicken doesnt have too be cooked through just sealed, repeat with the second batch of chicken. Remove the chicken from the pan and return the onion and garlic to it, when the onion and garlic is hot add all the spices, stir then add the chicken back to the pot and stir, turn down the heat and add the stock, stir ensuring that all the spices are combined into the stock, let reduce – maybe 15-20 mins. Add the peas and cauliflower and let reduce for another 10 mins – you are looking for a sticky not dry, not too runny consistency.
While the chicken is cooking make sure your oven is heated to about 180 degrees Celsius, greese a spring form pan and set aside. Get out the filo pastry and with pleanty of bench space layer spraying each piece with oil so the pastry forms a circle – so one piece slightly off the corner of the other. Once you have a circle of pastry layered give it one last spray of oil and carefully lay into the spring form pan – the edges will fall over the sides of the pan.
By now your chicken should be cooked / reduced to a pie inside consistency (yes very professional terminology!) add the two slightly whisked eggs then pour the chicken mixture into the filo pastry then fold over the over hanging pastry onto the top of the pie to form a messy top (again – real pro terminology) spray the top of the pie really well with oil then place in the oven… Cook until pie is nice n golden…
Serve yourself a massive piece – cause it truly is yummy… So yummy you will want more, and more and more!
