How to make it

  • Poach chicken breasts in broth, gently till done about 8-10 minutes
  • Remove and cool, reserve 1/2 cup broth
  • Then cube into bite size pieces
  • In a small bowl whisk eggs with 1/2 cup warm chicken broth and the parsley and set aside
  • Optional: dissolve some saffron threads in the liquid, really kicks it up a notch
  • Roll out one sheet of pastry very thinly to cover you 9 or 10 inch pie plate, metal is better than glass ( In Morocco they have a metal tin for this )
  • Spread half of diced chicken on pastry
  • Pour on half the egg mixture over the chicken
  • Sprinkle with granulated sugar and cinnamon
  • Place on another layer of chicken, egg mixture, sugar and cinnamon
  • Cover with 2nd sheet of rolled out pastry
  • Fold edges of bottom pastry over top pastry, sealing to enclose
  • Brush with the melted butter
  • Sprinkle again with some sugar and cinnamon
  • Bake 375-400F until pastry is golden, about 30 minutes
  • When removed for the oven, let cool briefly
  • Dust heavily with powdered sugar.
  • Directions using filo: Using Filo instead of Puff pastry:
  • 7- 9 sheets of Filo
  • Butter each sheet ( use 5 ) and place each sheet in a pan with an overhang
  • After the buttered 5th sheet:
  • Spread entire chicken mixture ( mixed with egg mixture ) evenly in pan
  • Sprinkle with sugar and cinnamon
  • lay on remaining sheets over the chicken
  • Brush each sheet again with butter
  • Fold Filo overhangs over top sheet to seal
  • Sprinkle top sheet with sugar , cinnamon etc
  • Bake 375F until puffed , crisp and golden - approx 30 minutes )
  • Sprinkle with powdered sugar before serving
  • Note: one wants the top as well as bottom of the pie to be golden.
  • Often the pie is flipped onto another oven safe plate to finish browning the bottom crust
  • I did not do this step and consider it optional

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