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🍽️ Moroccan-style Chicken Pie

832 kcal · 30 min · 4 servings

Moroccan-style Chicken Pie Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Break down the roast chicken into individual pieces.
  2. 2. Peel the onions and dice them finely.
  3. 3. Wash the parsley and chop it finely.
  4. 4. Blanch the almonds briefly in boiling water (cook briefly in boiling water).
  5. 5. Remove the skin from the almonds.
  6. 6. Lightly toast the almonds in a pan with a little oil.
  7. 7. Grease a muffin tray with 12 to 16 cups.
  8. 8. Line the tray with two long strips of phyllo dough.
  9. 9. Let the edges of the dough overhang.
  10. 10. Preheat the oven to 250 degrees Celsius.
  11. 11. Heat oil in a pot.
  12. 12. Season the chicken pieces with pepper, salt, saffron threads, saffron powder, and ginger powder.
  13. 13. Sear the seasoned chicken pieces over high heat.
  14. 14. Add just enough water to cover the meat.
  15. 15. Let the meat simmer gently.
  16. 16. Cook the meat until it easily separates from the bones.
  17. 17. Remove the chicken pieces from the pot.
  18. 18. Let the meat drain.
  19. 19. Remove the skin from the cooked chicken.
  20. 20. Shred the meat into small pieces.
  21. 21. Return the meat to the pot along with some cooking liquid.
  22. 22. Heat oil in a non-stick pan.
  23. 23. Sauté the diced onions in the pan.
  24. 24. Add the chopped parsley.
  25. 25. Deglaze with a splash of rose water.
  26. 26. Add a mixture of sugar and cinnamon.
  27. 27. Season with a pinch of salt.
  28. 28. Drain the resulting liquid.
  29. 29. Whisk the eggs.
  30. 30. Add the whisked eggs to the shredded chicken.
  31. 31. Bring the mixture to a boil while stirring.
  32. 32. Place the mixture in a sieve.
  33. 33. Let the mixture drain well.
  34. 34. Place the roasted almonds and gum arabic into a blender.
  35. 35. Grind the almonds finely.
  36. 36. Mix the almond flour with the sugar-cinnamon mixture.
  37. 37. Add 2 tablespoons of rose water.
  38. 38. Fold the almond mixture into the meat mixture.
  39. 39. Brush the phyllo dough with a little melted butter.
  40. 40. Spread half of the meat mixture onto the dough.
  41. 41. Place another layer of phyllo dough on top.
  42. 42. Spread the parsley mixture on top.
  43. 43. Place another layer of phyllo dough on top.
  44. 44. Spread the remaining meat mixture.
  45. 45. Brush the surface again with butter.
  46. 46. Cover the pie with the overhanging dough pieces.
  47. 47. Place the pie in the preheated oven for 5 to 6 minutes.
  48. 48. Dust the pie with the cinnamon-sugar mixture 1 to 2 minutes before the end of the baking time.
  49. 49. Finish baking the pie.
  50. 50. Serve the pie warm.

Nutrition per serving