Moroccan Spice / Chicken, Egg and Almond Pie
This delicious pie is synonymous with Morocco. Although it is classically made with a very fine pastry called “warkha”, phyllo is a good substitute. Traditionally it’s made with whole pigeons or chickens, but this recipe uses boned chicken. It is excellent, has lime zest in it, plus turmeric, ginger, cinnamon, pepper, garlic, lemon, cilantro, parsley, and a phyllo and almond crust. Very new flavors for most Americans – a different kind of chicken pie… north African style!!!
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TOPPING Ingredients
¼ cup (3 ½ oz 1100 g) finely
ground almonds
1 teaspoon confectioners’ (icing)
sugar
1 teaspoon ground cinnamon
3 garlic cloves, crushed
1 teaspoon salt
PIE Ingredients
1 ½ lb. (7 50 g) chicken breast
fillets
3 tablespoons ( 1 ½ oz I 4 5 g)
unsalted butter, melted
1 red onion, grated
2 teaspoons grated ginger
½ teaspoon freshly ground black
pepper
½ cinnamon stick
¼ teaspoon ground turmeric
1 cup (8 fl oz I 2 5 0 ml) chicken
stock, skimmed of fat
5 large eggs, lightly beaten
¼ tsp (2 fl oz 160 ml) freshly
squeezed lemon juice
¼ cup finely chopped cilantro
(coriander)
¼ cup finely chopped flat-leaf
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PREPARATION
♦ Combine the topping ingredients in a small bowl.
♦ Mash the garlic and salt to a paste and rub over the chicken.
♦ Cover and refrigerate for 30 minutes, then rinse off the paste and dry the chicken.
♦ Brush a 10 in (25 cm) pie dish or a 9 x 12 x 2 in (24 x 28 x 5 cm) baking pan with some of the melted butter.
Cooking Time – 1 1/4 hours
♦ Place the chicken, onion, ginger, pepper, cinnamon stick, turmeric and chicken stock in a large saucepan and bring to a boil. Reduce the heat and simmer for 15 minutes.
♦ Using a slotted spoon, transfer the chicken to a plate. Cool slightly, then shred.
Meanwhile, increase the heat under the saucepan to medium and reduce the sauce by half, stirring occasionally for about 10 minutes. Remove the sauce from the heat and discard the cinnamon stick, and cool for 15 minutes.
♦ Preheat the oven to 400°F (200°C).
♦. Using a whisk, combine the egg-lemon juice, cilantro, and parsley in a small bowl. Stir into the sauce.
♦ Place 1 sheet of the phyllo in the baking pan, brushing it with a little of the melted butter and letting some of the pastry hang over the sides of the baking pan. Place another sheet on top and brush it with melted butter. Continue in this manner until there are 6 layers, then spread the shredded chicken over the pastry. Sprinkle the lime zest on top and pour over the egg mixture. Fold over the edges of the pastry. Butter the remaining sheets of the pastry as above and place on top of the pie, tucking the edges down the sides. Brush with the remaining butter and sprinkle with the topping.
♦ Bake until golden, about 30 minutes then slice and serve.
(Source: “The World’s Finest Chicken” cookbook)
