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Moroccan chicken and sweet potato pie with almonds
Moroccan chicken and sweet potato pie with almonds
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Prep Time:
30 minutes
Cook Time:
55 minutes
Total Time:
85 minutes
Nutty spiced filling wrapped in flaky filo pastry; a comforting family pie.
Ingredients:
  • 95g (1 cup) flaked almonds
  • 40g butter
  • 2 garlic cloves, crushed
  • 2 tsp finely grated fresh ginger
  • 5.00 gm ground cinnamon
  • 1 tsp turmeric
  • 4 eggs
  • 42.00 gm fresh lemon juice
  • 9.20 gm olive oil
  • 2 (about 500g) large single chicken breast fillets
  • 500g orange sweet potato (kumara), peeled, coarsely chopped
  • 24.00 gm pure icing sugar
  • 6 sheets filo pastry
  • Olive oil, extra, to brush
  • 2.50 gm ground cinnamon, extra
  • 12.00 gm pure icing sugar, extra
Instructions:
  • Preheat the oven to 220°C. Toast almonds in a large frying pan over medium heat for 5 minutes until golden brown. Transfer the almonds to a heatproof bowl.
  • Carefully melt the butter in a pan over gentle heat. Introduce the onion, garlic, ginger, cinnamon, and turmeric, and sauté for 8 minutes or until the onion is tender, stirring occasionally. Season with salt and pepper to taste.
  • Combine eggs and lemon juice, then mix with the onions over heat for 2 minutes until the eggs are cooked. Transfer to a large heatproof bowl and let it cool.
  • Heat oil in a large frying pan over medium-high heat. Cook chicken for 8 minutes on each side until fully cooked. Transfer to a plate and let cool for 10 minutes before finely shredding.
  • Once the chicken has cooled, steam the sweet potato in a steamer basket over simmering water for 10 minutes until tender. Allow it to cool for another 10 minutes before using.
  • Combine almonds, chicken, sweet potato, and icing sugar with the onion mixture, stirring until fully incorporated. Season with salt and pepper to taste.
  • Prepare a large baking tray with non-stick baking paper. Layer 2 filo sheets on a clean work surface, overlapping by 5cm to form a 40cm square. Brush with oil. Repeat with 2 more filo sheets, brushing with oil. Continue layering the remaining filo to create a 3-layer stack. Spread the chicken mixture in the middle to form a 20cm circle. Enclose the filling by folding the edges of the filo over it and scrunch the top together.
  • 1. Prepare the lined tray with the pie and brush the edges with extra oil. 2. Bake in the oven for 25 minutes or until the pie is crisp and golden. 3. Mix extra cinnamon and icing sugar in a small bowl, then sprinkle over the pie. 4. Cut the pie into wedges before serving.

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