Moroccan Style Chicken Pie

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Bonappetit march 2009

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Steps

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Filling:.

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Heat oil in heavy large skillet over medium heat.

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Add onion and saute until tender , about 10 minutes.

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Mix in cinnamon , ginger , turmeric , and saffron.

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Stir 1 minute.

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Sprinkle flour over.

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Stir 1 minute.

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Add broth.

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Bring to simmer.

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Spinkle chicken with salt.

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Add to broth mixture.

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Gently simmer chicken uncovered until cooked through , reducing heat if necessary to prevent boiling , about 20 minutes.

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Stir in raisins.

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Set skillet aside until chicken is cool enough to handle.

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Transfer chicken to plate.

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Shred chicken coarsely and return to skillet.

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If sauce is thin , simmer over medium heat until sauce coats chicken thickly.

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Stir in cilantro and parsley.

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Season filling with salt and pepper.

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Cool filling completely.

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Can be made 2 days ahead.

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Cover.

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Chill.

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Phyllo:.

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Finely grind almonds , powdered sugar , 1 / 2 teaspoon coarse salt and cinnamon in mini processor.

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Stack 10 phyllo sheets on work surface.

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Invert 9 inch glass pie dish onto stack.

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Cut around .

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Ingredients

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olive oil, onion, ground cinnamon, ground ginger, turmeric, saffron thread, all-purpose flour, chicken broth, boneless skinless chicken thighs, golden raisin, cilantro, fresh italian parsley, slivered almonds, powdered sugar, kosher salt, phyllo pastry, unsalted butter