Moroccan Chicken Pie
1. In large pot melt 1/4 cup butter on moderate heat.
2. Add chicken, parsley, onion, saffron and 2 cups of water
3. Bring mixture to a boil, lower heat simmer (covered) for 45 min.
4. Transfer chicken to cutting board. Reserve liquid let cool.
5. Shred Chicken and return meat to liquid
- Preheat oven to 330 F
6. Bring to boil. Cook, stirring, until almost all liquid is evaporated. Let cool.
7. In bowl combine almonds and 1 cup Powdered Sugar
8. Add half almond mixture to chicken. Stir in beaten eggs, pepper and 2 tsp cinnamon
9. Line buttered 12x14 pan with 1 sheet phyllo, brush with butter. Repeat with 5 more phyllo sheets.
10. Sprinkle remaining almond mix over phyllo and top with chicken mixture
11. Cover with remaining 4 sheets of phyllo, butter each layer.
12. Fold edges down to enclose filing and brush more butter over top
13. Bake pastry 25-30 min till crisp and golden
14. Sift remaining 1/4 cup Powdered sugar and 1 tsp cinnamon over top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (2884g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 7176 | ||
Calories from Fat: 4744 (66%) | ||
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Amt Per Serving | % DV | |
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Total Fat 527.1g | 703 % | |
Saturated Fat 159.5g | 798 % | |
Monounsaturated Fat 229.2g | ||
Polyunsanturated Fat 96g | ||
Cholesterol 3296.8mg | 1014 % | |
Sodium 3112.4mg | 107 % | |
Potassium 6004.7mg | 158 % | |
Total Carbohydrate 167.1g | 49 % | |
Dietary Fiber 33.2g | 133 % | |
Sugars, other 133.9g | ||
Protein 449.2g | 642 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 7176
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