Moroccan Chicken Pie
One of the best Maroccan main meals the Chicken Pie, to be served hot !! The receipe is for 4 persons and need 1h for preparation and cooking.
¤ 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 tablespoon butter
1 - Fry the chicken in oil with onion, cinnamon, salt and ginger.
2 - 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.
3 - Add parsley to stock. Simmer over low heat till it thickens.
4 - 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.
5 - Bake on middle shelf in a moderate heat oven (180°C) till golden brown. Garnish with icing sugar and cinnamon.
6 - Serve hot.