This is a mildly spicy flavoursome pie. Based lightly on B’stilla it is slightly time consuming but very much worth it for a lazy Sunday.
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2 tablespoons olive oil
5 shallots, chopped
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1/2 teaspoon turmeric
1 tablespoon all purpose flour
2 cups low-salt chicken broth
700g/1 1/2 pounds skinless boneless chicken thighs or breasts
1/4 cup chopped golden raisins/sultanas
2 tablespoons chopped fresh cilantro
2 tablespoons chopped fresh Italian parsley
1/2 cup slivered almonds/cashews
3 tablespoons powdered/icing sugar
1/2 teaspoon coarse kosher salt
1/4 teaspoon ground cinnamon
10 sheets (about 17×12 inches) fresh phyllo pastry or frozen, thawed
1/2 cup (about) unsalted butter, melted (for brushing)
Heat oil in heavy large frypan over medium heat. Add onion and cook until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add chicken stock; 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 pan aside until chicken is cool.Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling.
Finely grind nuts, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
Stack 10 phyllo sheets on work surface cover with plastic wrap and damp kitchen towel.
Brush pie dish with melted butter. Place 1 phyllo round in pie dish, brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo sheet, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo sheets, butter, and almonds. Just leave the edges overhanging. Brush with butter. Spoon filling evenly over. Place 1 phyllo sheet on top of filling. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo sheet, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo sheets, butter, and almonds. Top with remaining phyllo sheet. Fold edges over towards the middle of the pie. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape.
Preheat oven to 375°F/190°C. 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.