Moroccan chicken and saffron pie
|1||red onion — chopped|
|1 tsp||cinnamon — ground|
|1 tsp||ginger — ground|
|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||freshly ground black pepper|
|1 cup||macadamia nuts|
|1 cup||butternut — cubed|
|14||almonds — finely chopped|
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.