Moroccan chicken pie recipe

Recipe ingredients

• 16 sheets filo pastry
• 1 kg, 32 oz, medium sized chicken, cut into 8 pieces
• 4 hard boiled eggs, halved
• 1/4 cup oil
• 1 kg, 32 oz, onion, sliced into rings
• 1/4 teaspoon ground ginger
• 1/2 teaspoon salt
• 3 cinnamon sticks
• 1 cup finely chopped fresh parsley
• 1/4 cup icing sugar
• 1 tablespoon ground cinnamon, for garnishing
• 2 tablespoons butter

Recipe method

• Fry the chicken in oil with onion, cinnamon, salt and ginger.
• Add boiling water to cover ingredients.
• Cook over medium heat for 45 minutes till chicken is tender.
• Remove bones from it.
• Put chicken meat aside.
• Add parsley to stock.
• Simmer over low heat till it thickens.
• Brush a baking dish with butter and place 8 sheets of filo pastry in the dish.
• Brush filo with butter.
• Spread chicken, onion, parsley sauce and the halved eggs over filo in dish.
• Place the other 8 sheets on top.
• Brush with butter.
• Bake on middle shelf in a moderate heat oven till golden brown.
• Garnish with icing sugar and cinnamon.
• Serve hot.

Other arab recipes:

• Meat cheese or leek pastries recipe
• Meat pastries in yoghurt recipe
• Meat pastry rolls recipe
• Meat pastries recipe
• Moughrabiyya recipe

Moroccan chicken pie recipe