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    Saturday, November 21, 2015

    Moroccan chicken pie Recipe

      Moroccan chicken pie Recipe

             1 barbecue chicken, skin and bones discarded, meat shredded
        1 cup chopped flat-leaf parsley leaves
        1/2 cup chopped coriander leaves
        1 teaspoon ground cinnamon, plus extra to dust
        80g unsalted butter, melted
        1 onion, finely chopped

        100g slivered almonds, toasted, chopped
        3 eggs, lightly beaten
        1/2 cup (75g) pure icing sugar, plus extra to dust
        8 sheets fresh filo pastry

    Moroccan chicken pie Recipe

        Step 1

        Preheat the oven to 180C. Grease a 22cm loose-bottomed cake pan or four 1-cup (250ml) metal pie dishes.
        Step 2

        Heat 2 tablespoons melted butter in a frypan over medium heat. Add onion and cook, stirring, for 2-3 minutes until softened. Stir in chicken, herbs, cinnamon and almonds. Season and remove from heat.
        Step 3

        Whisk the eggs and sugar in a bowl, then stir in chicken mixture. Cool slightly.
        Step 4

        Cover filo with a damp tea towel to prevent it drying out. Brush 1 sheet with butter and stack in pan, allowing some to overhang. Repeat, rotating pan so that it's completely covered. (If using small dishes, fold pastry in half first and use 2 sheets per dish). Add chicken mixture to pan, then fold overhanging pastry over filling and brush with remaining butter.
        Step 5

        Cover pie loosely with foil, bake for 20 minutes. Remove foil and bake for a further 10-15 minutes until pastry is golden. Rest for 10 minutes.
        Step 6

        Dust with extra sugar and cinnamon, then serve with jam and green salad.

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    Item Reviewed: Moroccan chicken pie Recipe Rating: 5 Reviewed By: Mrs. Chef
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