Name: Moroccan chicken pie (B'Stilla)
Yield: 1
Cuisine: moroccan
Ingredients: 18.20 gm extra virgin olive oil; 800g chicken thigh fillets, chopped; 2 red onions, thinly sliced; 2 garlic cloves, crushed; 1 long green chilli, seeded, thinly sliced; 2 tsp ground coriander; 2.50 gm ground ginger; 1.88 gm ground cinnamon; 125.00 ml flaked almonds, toasted; 3 eggs, lightly beaten; 125.00 ml roughly chopped fresh coriander leaves; 8 sheets filo pastry; Olive oil spray; 1.50 gm icing sugar (optional); 1 bunch broccolini, steamed; 60g salad leaves, to serve

Moroccan chicken pie (B'Stilla)

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Try this exotic Moroccan chicken pie with crispy filo pastry and bold spices for a mouthwatering twist on a classic favorite.

Ingredients:

18.20 gm extra virgin olive oil
800g chicken thigh fillets, chopped
2 red onions, thinly sliced
2 garlic cloves, crushed
1 long green chilli, seeded, thinly sliced
2 tsp ground coriander
2.50 gm ground ginger
1.88 gm ground cinnamon
125.00 ml flaked almonds, toasted
3 eggs, lightly beaten
125.00 ml roughly chopped fresh coriander leaves
8 sheets filo pastry
Olive oil spray
1.50 gm icing sugar (optional)
1 bunch broccolini, steamed
60g salad leaves, to serve

Instructions:

In a saucepan over medium-high heat, heat oil and brown chicken for 5 minutes. Add onion and cook until soft. Stir in garlic, chilli, ground coriander, ginger, and 1⁄2 teaspoon cinnamon, and cook until fragrant. Pour in 1 cup water, bring to a boil, then reduce heat to simmer for 15 minutes until liquid reduces. Allow to cool for 20 minutes before adding almonds, egg, and fresh coriander.
Preheat the oven to 200C (180C fan-forced). Line a baking tray with parchment paper and grease a 20cm-round cake pan that's 6cm deep.
Lay one sheet of filo dough on a flat surface, spray with oil. Repeat layering with 3 more sheets. Line a cake pan with the stack, allowing edges to overhang. Layer remaining sheets together, fold over the filling to enclose it, tucking in excess. Spray with oil. Bake for 30 minutes until golden. Remove from oven, turn onto a tray, and bake for another 10 minutes until golden and heated through.
Sprinkle with sugar and the remaining cinnamon. Enjoy with a side of broccolini and salad.

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