Moroccan Chicken Pie

Time

Prep 20 min · Cook 55 min · 75 min total

Difficulty

medium

1. 1

   Heat oven to 375ºF. Heat 1 tablespoons oil in large skillet on medium heat. Add onions; cook and stir 5 minute or until crisp-tender. Stir in turmeric; cook 1 minute Transfer to large bowl.

2. 2

   Add remaining oil and the chicken to skillet; cook 5 to 8 minute or until chicken is evenly browned, turning occasionally. Brown in batches if your pan is not large enough to hold all chicken. Remove from skillet; add to onions.

   8 min
3. 3

   Add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly. Whisk eggs and sour cream until well blended.

4. 4

   Spray 9-inch springform pan and 8 phyllo sheets with cooking spray. Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.

5. 5

   Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray.

6. 6

   Bake 50 to 55 minute or until golden brown. Cool 15 minute.

Notes and swaps

Allergens

Not assessed yet. Check each ingredient if you have an allergy.