Name: Moroccan chicken and saffron pie
Prep time: 30 min
Cook time: 40 min
Total time: 70 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 1 red onion chopped; 1 tsp cinnamon ground; 1 tsp ginger ground; 1/2 tsp turmeric; 1/4 tsp saffron; 1 Tbs flour; 2 cup stock chicken; 1.2 kg chicken skinned, deboned thighs; 1/4 cup sultanas golden; 1/4 cup fresh coriander chopped; 1/2 cup butter melted; 10 phyllo pastry defrosted; pinch salt; pinch freshly ground black pepper; 1 cup macadamia nuts; 1 cup butternut cubed

Recipe Disclaimer

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Ingredients (16)

1	red onion — chopped
1 tsp	cinnamon — ground
1 tsp	ginger — ground
1/2 tsp	turmeric
1/4 tsp	saffron
1 Tbs	flour
2 cup	stock — chicken
1.2 kg	chicken — skinned, deboned thighs
1/4 cup	sultanas — golden
1/4 cup	fresh coriander — chopped
1/2 cup	butter — melted
10	phyllo pastry — defrosted
pinch	salt
pinch	freshly ground black pepper
1 cup	macadamia nuts
1 cup	butternut — cubed

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Method:

Make the filling
Steam the butternut cubes until tender, but not mushy.Gently fry onion until translucent. Add spices and flour and gently fry. Add stock and bring to a simmer , then add chicken. Simmer uncovered until the chicken is cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Remove chicken. If sauce is too thin, simmer over medium heat until reduced to thick. Shred chicken and add to sauce. Season and stir in coriande. Let cool completely. Then stir in macademia nuts and butternut.

Butter a pie dish and layer with 3 sheets phyllo pastry, trimmed to fit. Brush melted butter between each layer. Pile the filling on top. End with 3 to 4 more layers of phyllo pastry, and brush each layer with butter.

Preheat oven to 180°C. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes.