Moroccan Style Chicken Pie
Embark on a culinary journey with this Moroccan-Style Chicken Pie, a masterful blend of savory, sweet, and aromatic ingredients wrapped in golden, flaky phyllo pastry. Tender shredded chicken thighs are simmered with warm spices like cinnamon, cumin, and turmeric, then paired with honey, dried apricots, and toasted almonds for a delightful contrast of flavors and textures. Fresh parsley and cilantro lend a refreshing herbal touch, while the buttery phyllo crust creates a satisfyingly crispy exterior. Perfect for an impressive dinner centerpiece, this pie balances the exotic richness of Moroccan-inspired cooking with the ease of a bake-and-serve dish. Garnish with a light dusting of powdered sugar for a unique sweet-savory finish, and watch it become a new favorite at your table!
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Ingredients
- 500 g Boneless, skinless chicken thighs
- 2 tbsp Olive oil
- 1 large Onion, finely chopped
- 3 Garlic cloves, minced
- 1 tsp Ground cinnamon
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground turmeric
- 1 tbsp Honey
- 80 g Dried apricots, chopped
- 50 g Blanched almonds, toasted and chopped
- 2 tbsp Fresh parsley, chopped
- 2 tbsp Fresh cilantro, chopped
- 125 ml Chicken stock
- 8 Phyllo pastry sheets
- 100 g Butter, melted
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 tbsp Powdered sugar (optional, for garnish)
Directions
Step 1
1. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the chicken thighs and cook for 4-5 minutes on each side until golden brown and cooked through. Remove the chicken from the pan and shred it into small pieces using two forks.
Step 2
2. In the same skillet, add the remaining 1 tablespoon olive oil. Sauté the chopped onion for 5 minutes until softened. Add the minced garlic and cook for 1 more minute.
Step 3
3. Stir in the ground cinnamon, cumin, coriander, turmeric, salt, and black pepper. Cook the spices for 30 seconds until fragrant.
Step 4
4. Add the shredded chicken, honey, chicken stock, and chopped apricots to the pan. Stir well and simmer for 5 minutes until the mixture thickens slightly.
Step 5
5. Remove the skillet from the heat and stir in the toasted almonds, parsley, and cilantro. Allow the filling mixture to cool to room temperature.
Step 6
6. Preheat your oven to 180°C (350°F). Lightly grease a 9-inch round pie dish or baking pan with butter.
Step 7
7. Lay one sheet of phyllo pastry on a clean surface and brush it with melted butter. Place it in the pie dish, letting the edges hang over the sides. Repeat with 4 more sheets, arranging them in a circular pattern to cover the base and sides, brushing each with butter as you layer.
Step 8
8. Spoon the cooled chicken filling into the prepared phyllo crust, spreading it out evenly.
Step 9
9. Fold the overhanging edges of the phyllo over the filling. Layer the remaining 3 sheets of phyllo on top, brushing each with butter and tucking in the edges to seal the pie.
Step 10
10. Brush the top of the pie with the remaining melted butter and use a sharp knife to score the surface lightly (to allow steam to escape).
Step 11
11. Bake the pie in the preheated oven for 30-35 minutes, or until the phyllo pastry is golden brown and crispy.
Step 12
12. Remove the pie from the oven and let it cool for 10 minutes before slicing.
Step 13
13. Optionally, dust the top with a light sprinkle of powdered sugar for a touch of sweetness before serving.
Nutrition Facts
| Serving size | 1224.8 grams (1224.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 3142 |
| Total Fat 193.70g | 248% |
| Saturated Fat 72.70g | 364% |
| Polyunsaturated Fat 2.70g | |
| Cholesterol 851mg | 284% |
| Sodium 1276mg | 55% |
| Total Carbohydrate 197.90g | 72% |
| Dietary Fiber 17.40g | 62% |
| Total Sugars 76.10g | |
| Protein 159.90g | 320% |
| Vitamin D 84IU | 422% |
| Calcium 401mg | 31% |
| Iron 13mg | 73% |
| Potassium 2748mg | 58% |
Source of Calories