Moroccan Filo Chicken Recipe

Serves: 4

Preparation Time: 30 minutes

Cooking Time: 1 hour 30 minutes

Oven Temperature: 390° f - 200° c

Step 1:You will need….

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

to garnish:

powdered sugar

ground cinnamon

2 saucepans

2 bowls

1 ladle

1 wooden spoon

1 pastry cutter

1 cutting board

1 knife

1 spoon

1 brush

tongs

1 tray

1 baking tray

Step 2: 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 3: 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 4: 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 5: 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 6: Season the mix

Next, season the bowl of egg and chicken mix with the chopped coriander and salt and pepper and combine well.

Step 7: Mix the nuts

In another bowl, mix the chopped almonds, cinnamon and the sugar together.

Step 8: Preheat the oven

Set the oven to a moderate 200ºC (400ºF/ or gas mark 6) in preparation for baking the pie.

Step 9: 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 10: 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 11: 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 12: 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!