We actually ate this for dinner tonight, and although it doesn't look very pretty... there is a lot of yumminess going on inside those layers of filo (if I do say so myself). It seems a bit odd to be having a pie in the middle of summer, but this one works I think. We ate it with some green salad.
It's a moroccan chicken pie from Everyday in the Kitchen, which I think may be out of print now but really is a great cookbook to have around for some every day inspiration.
Anyway, here's the recipe so you can give it a go!
1 kg skinless chicken thigh fillets, diced
1 onion, diced
2 teasp ground cumin
2 teasp ground coriander
1 teasp sweet paprika
1/2 teasp allspice
1/2 teasp ground ginger
1 teasp chilli powder (optional - I don't put this in but actually I think it would be nice)
500ml chicken stock
salt and pepper
1 tblsp pomegranate syrup (optional - but I use it, it's yum)
Handful or coriander leaves
3 small zucchini, halved and cut into 1 cm slices
6-8 sheets filo pastry
Melted butter (for pastry)
Sesame seeds (for on top of the pie.. I didn't have any tonight)
Toss chicken with flour and shake well to remove excess. Heat a casserole pot over med heat. Add oil and cook chicken in batches until golden brown, set aside.
Using the same pot, cook onion and spices until fragrant. Return chicken to the pot and add stock, salt and pepper. Bring to the boil; reduce heat and simmer, uncovered, until chicken is tender, about 45 minutes. Check seasoning, add coriander, zucchini and pomegranate syrup. Remove from heat.
Preheat oven to 180 degrees. Grease a 20cm springform cake tin. Brush butter on 6-8 sheets of filo and arrange them in the tin, allow excess to hang over the sides. Spoon chicken filling into pastry and arrange excess over the top, adding extra pastry if needed to enclose filling. Brush the top with butter and sprinkle with sesame seeds.
Bake in a preheated oven for 30 minutes or until crisp and golden brown.
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