Moroccan chicken and saffron pie

Recipe from: November 2010

Ingredients 17
Servings 6
Time 30 mins

Ingredients

  • 1
    red onion, chopped
  • 1
    tsp
    ground cinnamon
  • 1
    tsp
    ground ginger
  • 1/2
    tsp
    turmeric
  • 1/4
    tsp
    saffron
  • 1
    Tbs
    flour
  • 2
    cup
    chicken stock
  • 1.2
    kg
    skinless boneless chicken thigh
  • 1/4
    cup
    golden sultanas
  • 1/4
    cup
    coriander, chopped
  • 1/2
    cup
    butter, melted
  • 10
    phyllo sheets, thawed
  • pinch
    salt
  • pinch
    black pepper
  • 1
    cup
    macademia nuts
  • 1
    cup
    cubed butternut
  • 14
    almonds, finely chopped
 

Method

40 mins
 
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 coriander. 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 and sprinkle with some finely chopped almonds as you go.

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

Read more on: poultry  |  bake
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.