MOROCCAN CHICKEN PIE

Preparation Method :

• Pie Put the chicken, onions, oil, butter, garlic, ginger, salt, turmeric, pepper, and saffron in a large pot. Cover and simmer over low heat for 30 minutes.
• Add the water, cover, simmer until tender, about 45 minutes.
• Almond Filling Heat the oil in a large frying pan over medium heat. Add the almonds and toss until golden brown. Drain on paper towels. Chop the almonds and sugar in a food processor to make fine crumbs.
• Remove the chicken from the pan, reserving the liquid. Remove the meat and shred. Preheat the oven to 400°F (200°C/gas 6).
• Return the pan to the heat and bring the reserved liquid to a simmer. Add the parsley, cilantro, lemon juice, sugar, and cinnamon. Gradually add the eggs, stirring until thickened. Set aside.
• Grease a 12-inch (30-cm) pan with butter. Brush nine filo sheets with butter and fold in half. Place a sheet in the pan.
• Top with the remaining sheets, overlapping, so that the pan is covered and there is an overhang to encase the filling. Drain any excess liquid off the egg mixture. Spread in the pastry case.
• Cover with the chicken and almond mixture. Wrap the pastry over the filling, brushing with melted butter. Brush the edges with egg yolk and lay the last sheet of filo on top.
• Brush with butter and egg yolk. Pierce a few holes in the top. Bake for 20 minutes, until golden brown. Dust with confectioners' sugar and decorate with cinnamon.