Moroccan Style Chicken Pie Food

MOROCCAN CHICKEN PIE

Steps:

• Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
• Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
• Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
• Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
• Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
• Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
• Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
• Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
• Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
• Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
• Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
• Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.

MOROCCAN CHICKEN POT PIE

Steps:

• Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
• Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
• Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

MOROCCAN-STYLE CHICKEN PHYLLO ROLLS

Steps:

• Make filling:
• Cook onion in oil along with salt, cumin, ginger, turmeric, pepper, and coriander in a 3-quart heavy saucepan over moderate heat, stirring, until softened, about 5 minutes. Add chicken, broth, water, and cinnamon stick and simmer, covered, turning chicken over once, until meat is very tender, about 45 minutes total. Transfer chicken with tongs to a bowl, reserving cooking liquid.
• When cool enough to handle, shred chicken, discarding skin and bones, and transfer to a large bowl. Transfer cooking liquid to a 2-cup glass measure (do not clean saucepan) and let stand 1 minute, then skim off fat and discard cinnamon stick. Return liquid to saucepan and simmer over moderately high heat, uncovered, until reduced to about 1/4 cup (liquid will look like a glaze in bottom of pan), about 8 minutes, then stir into shredded chicken along with almonds.
• Reserve 2 tablespoons beaten egg in a cup for egg wash. Lightly season remaining egg with salt and pepper, then cook in 1/2 tablespoon butter in an 8- to 10-inch nonstick skillet over moderately high heat, stirring, until just set but still slightly soft. Stir scrambled egg into filling.
• Make rolls:
• Put oven racks in upper and lower thirds of oven and preheat oven to 450°F.
• Put 1 phyllo sheet on a work surface, keeping remaining phyllo covered with overlapping sheets of plastic wrap and a damp kitchen towel, and brush generously with some melted butter. Evenly sift 1/4 teaspoon cinnamon over buttered phyllo using a fine-mesh sieve, then top with another phyllo sheet and generously brush with butter.
• Halve buttered phyllo stack crosswise, then arrange 1 half with a long side nearest you. Spread 1/4 cup chicken filling in a narrow strip along edge nearest you, then roll up filling tightly in phyllo, leaving ends open. Transfer roll, seam side down, to a cutting board set inside a baking pan (to help contain mustard seeds when sprinkling). Make another roll with remaining half stack. Make 6 more rolls in same manner, transferring to cutting board.
• Lightly brush top of rolls with egg wash and immediately sprinkle with mustard seeds, pressing lightly on seeds to help adhere. Cut each roll crosswise into 4 pieces and arrange pieces 1 inch apart on 2 baking sheets. Bake, switching position of sheets halfway through baking, until phyllo is golden brown, about 12 minutes total.
• Transfer rolls to a rack to cool slightly.

LEFTOVER MOROCCAN MEAT PIE

Steps:

• Put sweet potato into a saucepan with enough water to cover completely; bring to a boil. Reduce heat to medium-low and simmer until just tender, about 15 minutes; drain.
• Preheat oven to 400 degrees F (200 degrees C).
• Combine water, onion, and garlic in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until onion softens, about 5 minutes.
• Stir gravy mix, cumin, cinnamon, curry powder, ginger, black pepper, turmeric, and salt into the water; add leftover pot roast, sweet potatoes, peas, and corn. Cook the mixture, stirring occasionally, until heated through, about 5 minutes; pour into the frozen pie crust. Sprinkle feta cheese over the filling.
• Bake in preheated oven until crust is golden brown around edges, about 25 minutes.

MOROCCAN CHICKEN PIE

Steps:

• Heat oven to 350°F. Lightly spray 9-inch glass pie plate with cooking spray.
• In 10-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 to 6 minutes, stirring occasionally, until softened and lightly browned. Stir in cinnamon and turmeric. Stir in flour; cook 1 minute, stirring constantly. Slowly stir in broth. Add raisins. Heat to boiling; boil gently 1 minute, stirring occasionally. In large bowl, stir together onion mixture, chicken, cilantro, salt and pepper.
• Place phyllo sheets on work surface; cover with clean damp towel. Place 1 phyllo sheet in bottom and up side of pie plate, allowing excess phyllo to extend over edge. Lightly spray with cooking spray; sprinkle with 1 1/2 teaspoons of the ground almonds. Repeat layers, using 7 more phyllo sheets and alternating position of sheets to cover bottom and side of pie plate.
• Spoon chicken mixture into pastry-lined plate. Using kitchen scissors, cut excess phyllo from edges. Layer with remaining 8 phyllo sheets, spraying each with cooking spray and sprinkling with almonds. Fold excess phyllo under to form rustic crust edge.
• Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.

MOROCCAN CHICKEN

Steps:

• Season chicken with salt and brown in a large saucepan over medium heat until almost cooked through. Remove chicken from pan and set aside.
• Saute onion, garlic, carrots and celery in same pan. When tender, stir in ginger, paprika, cumin, oregano, cayenne pepper and turmeric; stir fry for about 1 minute, then mix in broth and tomatoes. Return chicken to pan, reduce heat to low and simmer for about 10 minutes.
• Add chickpeas and zucchini to pan and bring to simmering once again; cover pan and cook for about 15 minutes, or until zucchini is cooked through and tender. Stir in lemon juice and serve.

BISTEEYA OR MOROCCAN CHICKEN PIE

Steps:

• In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
• simmer gently, covered, until the chicken is cooked, 45 minutes.
• remove the chicken from the sauce and let it cool.
• remove all the bones and tear the chicken into 1 inch pieces.
• bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
• add the chicken, cilantro, parsley, salt and pepper and mix well.
• Preheat oven to 375°F.
• Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
• Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
• set aside and reserve the rest of the cinnamon sugar for a garnish.
• Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
• place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
• brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
• spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
• Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
• then continue adding 7 more sheets of phyllo to the pie as your did before.
• tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
• place in 375F oven and bake until golden brown and flaky, about 20 minutes.
• sprinkle the garnishing cinnamon and sugar over top.

MOROCCAN-STYLE CHICKEN PIE

Steps:

• For filling:
• Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
• Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
• For phyllo:
• Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
• Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
• Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
• Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.

MOROCCAN CHICKEN PIE (B'STILLA)

Steps:

• Heat chicken broth in a 4-quart saucepan; add in saffron, garlic, cinnamon sticks, coriander, turmeric, onion, and carrot.
• Bring broth to a boil and simmer, uncovered, for 20 minutes.
• Remove cinnamon sticks from broth, decrease heat to medium.
• Stir in parsley and eggs, stirring eggs until they appear like scrambled eggs, but not dry.
• Remove the eggs and vegetables with a slotted spoon and place them in a colander set over a bowl (refrigerate until ready to proceed).
• In a heavy pan, melt the butter; add in the almonds and brown them in the butter, being careful not to burn them.
• Remove from heat, and cool.
• Place the almonds in a food processor fitted with a metal blade; add the 1/3 cup powdered sugar and 1 teaspoon cinnamon; pulse on and off until the almonds are ground; set aside until ready to proceed.
• Preheat oven to 400°.
• Unwrap the phyllo dough and cover it with a clean kitchen towel.
• Brush a 13 x 9 inch ovenproof baking dish with melted butter.
• Brush a sheet of phyllo with melted butter, sprinkle it with some of the bread crumbs, and place it in the baking dish; repeat with 5 more sheets of phyllo, brushing each one with butter and sprinkling it with crumbs (you will have 6 sheets total).
• Spread half the egg and vegetable mixture over the phyllo, and sprinkle the filling with half of the ground almonds.
• Cover with 2 more sheets of phyllo brushed with butter and sprinkled with bread crumbs.
• Cover with all the chicken, then top with 2 more sheets of phllyo brushed with butter and sprinkled with bread crumbs.
• Top with remaining egg/vegetable mixture and the remaining ground almonds.
• Cover the pie with 4 more sheets of phyllo, each buttered and sprinkled with bread crumbs (at this point the pie may be refrigerated for up to 24 hours before baking).
• Bake for 30-40 minutes, until the phyllo is golden brown.
• Remove the pie from the oven and let it rest for 5 minutes.
• Sprinkle with powdered sugar and ground cinnamon; serve.

MOROCCAN CHICKEN POT PIE

Steps:

• Preheat oven to 425°F Mix chicken ,paprika, cumin, and cinnamon in large bowl to coat. Season chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
• Melt butter in lg skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture _ stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
• Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

MOROCCAN CHICKEN PIE

Steps:

• 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.
• 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.
• Add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly.
• Whisk eggs and sour cream until well blended.
• 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.
• 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.
• Bake 50 to 55 minute or until golden brown. Cool 15 minute.