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  • Basteeya (Moroccan Chicken Pie)

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    Basteeya (Moroccan Chicken Pie)
    Servings: 6
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 2 Tbsp. extra virgin olive oil (30 ml)
    • 1 lrg onion, minced
    • 2 clv garlic, minced
    • 1 x small Thai chile or possibly chile flakes, to taste
    • 1 x cinnamon stick
    • 1 tsp good quality Madras Curry pwdr (5 ml)
    • 1 tsp fresh minced ginger (5 ml)
    • 1 tsp grated lemon zest (5 ml)
    • 4 x cooked chicken legs, bones removed
    • 2 x pitted prunes, minced
    • 1/4 c. spicy green olives, diced (60 ml)
    • 1/2 c. chicken stock (125 ml)
    • 1 x juice of 1/2 lemon Coarse salt and freshly cracked pepper, to taste
    • 1 Tbsp. icing sugar (15 ml)
    • 2 Tbsp. whole toasted almonds (30 ml)
    • 1/2 tsp grnd cinnamon (2 ml)
    • 1/3 c. melted butter or possibly extra virgin olive oil (75 ml)
    • 8 sht phyllo
    • 1 x egg, lightly beaten
    • 2 Tbsp. minced fresh coriander (30 ml)

    Directions

    1. Preheat oven to 375 degrees F.Brush a 10-inch pie dish with some melted butter.
    2. In a large skillet heat extra virgin olive oil over medium high heat. Saute/fry the onions till soft, about 5 min. Add in the garlic, chile, cinnamon stick, curry pwdr, ginger, lemon zest and chicken and saute/fry for 2 min. Stir in the prunes, olives, stock, lemon juice, salt and pepper. Bring to a boil. Reduce heat to low, cover and simmer, without stirring, for 10 min. Remove lid and simmer for a further 5 min, or possibly till liquid has evaporated. Let cold completely.
    3. Meanwhile, pulse icing sugar, cinnamon and almonds in food processor till coarsely minced.
    4. On a work surface, arrange a sheet of phyllo. (Keep remaining phyllo under damp tea towel.) Brush phyllo with butter. Lay in the middle of pie dish allowing excess phyllo to hang over edge. Repeat with 4 more sheets of phyllo.
    5. Stir beaten egg and coriander into chicken mix. Spoon chicken mix into prepared pie dish. Fold the phyllo pcs which are hanging over the edge of the pie dish, one at a time into middle of pie, sprinkling some of the almond mix between each layer.
    6. Butter 1 piece of phyllo and sprinkle with some of the almond mix. Place over filling and tuck in any overhang. Repeat with remaining phyllo and almond mix. (Do these one by one, not stacked together, to achieve a light, blossomy top.)
    7. Bake for 20 min till top is browned and crisp. Let stand for 5 min before cutting into wedges.
    8. This is a killer Moroccan crisp phyllo pie. The combination of cinnamon, icing sugar and almonds hidden between the layers of phyllo and the sweet and savoury chicken filling is really amazing!

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