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Receta Moroccan Chicken Phyllo Pie (Basteeya)

Name: Moroccan Chicken Phyllo Pie (Basteeya)
Ingredients: 4 x cooked chicken, legs; 2 Tbsp. extra virgin olive oil; 1 lrg onion, minced; 2 clv garlic, minced; 1 tsp fresh minced ginger; 1 tsp grated lemon, zest; 1/4 tsp turmeric; threads saffron; 1/4 tsp cumin, seeds, grnd; 1 sm Thai chili or possibly 1/2 tsp chili flakes; 1 x cinnamon, stick; 1/2 tsp dry oregano; 2 Tbsp. blond raisins; 2 x pitted prunes, minced; 1/4 c. spicy green olives, diced; 1/2 c. chicken stock; juice from half a lemon; salt, to taste; cracked pepper, to taste; 1 x egg, lightly, beaten; 2 Tbsp. minced fresh coriander; 1 Tbsp. icing sugar; 1/2 tsp grnd cinnamon; 2 Tbsp. whole toasted almonds; 1/3 c. melted butter or possibly 1/3 c. extra virgin olive oil; 8 sht phyllo

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Raciónes: 6

Ingredientes

4 x cooked chicken, legs
2 Tbsp. extra virgin olive oil
1 lrg onion, minced
2 clv garlic, minced
1 tsp fresh minced ginger
1 tsp grated lemon, zest
1/4 tsp turmeric
Â Â threads saffron
1/4 tsp cumin, seeds, grnd
1 sm Thai chili or possibly 1/2 tsp chili flakes
1 x cinnamon, stick
1/2 tsp dry oregano
2 Tbsp. blond raisins
2 x pitted prunes, minced
1/4 c. spicy green olives, diced
1/2 c. chicken stock
Â Â juice from half a lemon
Â Â salt, to taste
Â Â cracked pepper, to taste
1 x egg, lightly, beaten
2 Tbsp. minced fresh coriander
1 Tbsp. icing sugar
1/2 tsp grnd cinnamon
2 Tbsp. whole toasted almonds
1/3 c. melted butter or possibly 1/3 c. extra virgin olive oil
8 sht phyllo

Direcciones

Preheat oven to 375 D.Remove meat from chicken legs and throw away bones.
In a large skillet heat extra virgin olive oil and saute/fry the onions till soft about 5 min. Add in the garlic, ginger, lemon zest, and spices and cooked chicken and saute/fry for 2 min. Add in dry fruit, olives, chicken stock ,lemon juice ,salt and pepper and bring to a boil. Simmer covered for 10 min on low heat.
Remove lid and simmer for a further 5 min or possibly till liquid has evaporated. Cold mix completely. Add in beaten egg and coriander.
Meanwhile, pulse icing sugar, cinnamon and almonds in food processor till coarsely minced.
Brush a 10 " pie dish with some melted butter. Brush a sheet of phyllo with butter. Lay in the middle of dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo. Spoon chicken mix into prepared pie.
Fold hanging phyllo pcs one at a time into middle of pie, sprinkling with some of the cinnamon nut mix between each layer. Butter remaining pcs of phyllo, one sheet at a time, sprinkling each layer with nut mix. Mix in half and place on top of pie folding edges under to create circle.
Bake at 375 D for about 20 min till top is browned and crisp. Let stand for 5 min before cutting into wedges.
Serve with vegetables and salad.