Basteeya (Moroccan Chicken Pie) Recipe

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Ingredients:

Serving

2 tbsp olive oil
1 large onion, chopped
2 cloves garlic, chopped
1 small thai chile
1 cinnamon stick
1 tsp good-quality madras curry powder
1 tsp chopped fresh ginger
1 tsp grated fresh lemon zest
4 cooked chicken legs, bones removed and meat chopped coarsely
2 pitted prunes, chopped
1/4 cup spicy green olives, diced
1/2 cup chicken stock
1/2 lemon , juice of
coarse salt
fresh ground black pepper , to taste
1 tbsp icing sugar
2 tbsp toasted whole almonds
1/2 tsp ground cinnamon
1/3 cup melted butter (or olive oil)
8 sheets phyllo dough
1 egg, lightly beaten
2 tbsp chopped fresh coriander (also known as cilantro)

Directions:

Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside.
In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes.
Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil.
Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe).
Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped.
Preheat oven to 375F.
When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil.
Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo.
Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it.
Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly.
Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture-Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top.
Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	416.8 Kcal (1745 kJ)
Calories from fat	237.89 Kcal
		% Daily Value*
Total Fat	26.43g	41%
Cholesterol	116.76mg	39%
Sodium	466.04mg	19%
Potassium	316.04mg	7%
Total Carbs	21.7g	7%
Sugars	2.66g	11%
Dietary Fiber	2g	8%
Protein	22.6g	45%
Vitamin C	8mg	13%
Vitamin A	0.1mg	4%
Iron	2.1mg	11%
Calcium	50.5mg	5%

Amount Per 100 g
Calories	229.68 Kcal (962 kJ)
Calories from fat	131.09 Kcal
		% Daily Value*
Total Fat	14.57g	41%
Cholesterol	64.34mg	39%
Sodium	256.81mg	19%
Potassium	174.15mg	7%
Total Carbs	11.96g	7%
Sugars	1.47g	11%
Dietary Fiber	1.1g	8%
Protein	12.45g	45%
Vitamin C	4.4mg	13%
Vitamin A	0.1mg	4%
Iron	1.1mg	11%
Calcium	27.8mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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