Moroccan-spiced chicken and phyllo pie
6 servings
Prep: 35 mins,
Cooking: 45 mins
A humble chicken pie, but with a twist.
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Ingredients (27)
12 | chicken breast fillets — skinned |
5 | phyllo pastry |
butter — melted, for brushing | |
cinnamon |
MARINADE:
250 ml | plain yoghurt |
2 | lemons — juice only |
10 ml | lemon — zest only |
2 | garlic — cloves, peeled and crushed |
20 ml | cumin — ground |
1 tsp | chillies — powder |
saffron — threads, pinch |
Sauce:
2 | onions — peeled and finely chopped |
30 ml | sunflower oil |
1 | cinnamon — stick |
6 | tomatoes — ripe |
80 ml | almonds — ground |
10 ml | ginger — ground |
10 ml | coriander — ground |
15 ml | paprika — mild |
2 | garlic — cloves, peeled and crushed |
375 ml | stock — chicken or vegetable |
salt and freshly ground black pepper | |
75 g | butter — cold, cubed |
24 | green olives — pitted |
45 ml | preserved lemon — finely chopped |
125 ml | fresh coriander — chopped |
125 ml | parsley — chopped |
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