Delicious Moroccan Filo Chicken Pie Recipe
A unique chicken pie, from North Africa, combines both a sweet and savoury filling, encased in a mouth-watering, buttery filo pastry. Enjoy our Moroccan Filo Chicken Pie recipe.
2 chicken breasts , cubed, or whole chicken pieces, or thigh
1 onion , chopped
4 cloves of garlic
1 tbsp ginger , peeled and chopped
1 tsp turmeric
few threads of saffron
1 stick of cinnamon
2 1⁄8 pt chicken stock or water
4 eggs , whisked
2 tbsp chopped coriander
8 ¾ oz finely chopped almonds
4 tbsp sugar
2 tsp ground cinnamon
3 ½ oz butter , melted
4 sheets filo
salt and pepper
Step 1: Cook the chicken
Begin by spooning the chicken pieces, thigh or whole pieces of chicken into a large saucepan.
Then add the onion, garlic, ginger, turmeric, saffron and the cinnamon stick. Pour over the stock to cover all the chicken and bring to a gentle simmer. Cook for 40 minutes, until the chicken is tender and has fully absorbed all flavour from the herbs and spices.
Step 2: Allow to cool
Once cooked, carefully remove the chicken out of the pan, with your tongs and transfer it onto tray, to cool down, reserving the stock in the pan for later.
Step 3: Chop the chicken
Now that your chicken has completely cooled, roughly chop it, then continue to mince it quite finely and place it into a bowl.
Step 4: Scramble the eggs
Start by adding 2 tablespoons of the melted butter into a second saucepan. Add the eggs, then a ladle of the spicy cooking liquid. Lightly scramble with your wooden spoon, over a medium heat. Remove them whilst they are still soft and nicely moist and add into the bowl of minced chicken.
Step 5: Season the mix
Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.
Step 6: Mix the nuts
In another bowl, mix the chopped almonds, cinnamon and the sugar together.
Step 7: Preheat the oven
Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.
Step 8: Brush the filo pastry
Carefully place one sheet of this delicate pastry onto a clean work surface. Brush it evenly, with some melted butter. Take a second sheet, laying it over the first and also brush it over with butter. Then stand your pastry cutter in the baking tray. Very carefully flip over both sheets. Then with extreme care, tuck the pastry, butter side down, deep into the pastry cutter, making a pastry parcel.
Step 9: Fill the filo parcel
Now fill the bottom of the pastry parcel with some of the nut mixture. Add a layer of the chicken mix. Add another layer of nuts. Then add the chicken. Flatten it down with your spoon. Take the sides of your pastry and fold inwards to close your pastry parcel. Trim off any excess pastry as you go. Give it a final pat down and it’s ready to bake.
Step 10: Bake
Place the tray into the centre of the preheated oven, to bake, for approximately 20 minutes, until the filo is golden brown. Then with the help of a tea towel, take it out of the oven and carefully remove the pastry cutter.
Step 11: Serve
Before serving, flip your pie over, to its smoother side and decorate with a dusting of sugar and cinnamon powder. It is now ready to serve hot, as an appetizer, promising a unique mingling of exotic sensations!
Preparation Time for Moroccan Filo Chicken Pie: 30 minutes
Cooking Time for Moroccan Filo Chicken Pie: 90 minutes