Moroccan Chicken Pie

Name: Moroccan Chicken Pie
Ingredients: 2 tablespoons oil, divided; 1 large onion, chopped; 1 teaspoon ground turmeric; 1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces; 1/2 cup almonds, coarsely chopped, use the salted and roasted kind; 1/3 cup golden raisin; 3 tablespoons fresh parsley, chopped; 1 teaspoon ground cinnamon; 6 eggs; 1/2 cup light sour cream; 12 sheets phyllo dough, thawed

11 ingredients

9 steps

Ingredients

2 tablespoons oil, divided
1 large onion, chopped
1 teaspoon ground turmeric
1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
1/2 cup almonds, coarsely chopped, use the salted and roasted kind
1/3 cup golden raisin
3 tablespoons fresh parsley, chopped
1 teaspoon ground cinnamon
6 eggs
1/2 cup light sour cream
12 sheets phyllo dough, thawed

Directions

1

Heat oven to 375°F.
2

Heat 1 tablespoons oil in large skillet on medium heat. Add onions; cook and stir 5 minute or until crisp-tender. Stir in turmeric; cook 1 minute Transfer to large bowl.
3

Add remaining oil and the chicken to skillet; cook 5 to 8 minute or until chicken is evenly browned, turning occasionally. Brown in batches if your pan is not large enough to hold all chicken. Remove from skillet; add to onions.
4

Add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly.
5

Whisk eggs and sour cream until well blended.
6

Spray 9-inch springform pan and 8 phyllo sheets with cooking spray.
7

Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.
8

Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray.
9

Bake 50 to 55 minute or until golden brown. Cool 15 minute.