Ingredients

How to make it

  • Preheat oven to 350 degrees. Place all of the chicken filling ingredients up until the butter in a large dutch oven with lid (make sure chicken is rubbed all over with all the spices) See Photo. Bake chicken, covered, for 1 hour. Removed from oven and let rest for 30 minutes (still covered) See Photo. Shred chicken meat off the bone with a fork. Mix in dates, raisins and almonds. Set aside.
  • Brush some of the melted butter into a 9 inch cake pan, and lay in the first sheet of phyllo (if it tears, just overlap the two pieces slightly along the seam.) Brush the phyllo with more butter, and lay another sheet on top with the overhang rotated about 90 degrees. Repeat, brushing each layer with butter, until you have 5 layers.
  • Spread the chicken mixture into the center of the pan, then bring up the phyllo overhang See Photo. Lay the remaing two sheets of phyllo on the top, separating them with another brush of melted butter, and fold the phyllo into a crust at the top. Brush the top of the pie with the egg yolk mixed with a drop of water, and bake the pie in the oven for 40-50 minutes until puffed up, crisp and golden.
  • Sift the powdered sugar and cinnamon over the top and serve hot.
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  • icecreamuffin 12 years ago
    Wow, this is going on my to-do list! Beautiful!
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  • NPMarie 12 years ago
    Amazing recipe! I cannot wait to make this :)
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  • californiacook 12 years ago
    Beautiful, Luisa! This is one of my faves at a local Moroccan restaurant. Thanks for sharing.
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