Recipe

Spiced Chicken Filo Pie Recipe

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Ingredients

2 tsps ground ginger
6 tbsps butter, melted
6 c fat-skimmed chicken broth
1 onion (8 oz.), peeled & sliced
1 1/4 tsps ground cinnamon
1 tsp granulated sugar
1/4 tsp ground cloves
1 chicken (about 4 lb.), neck & giblets removed, cut into 8 pieces (see notes)
2 tbsps powdered sugar
1 clove garlic, peeled & sliced
1/2 c almonds
1 1/2 tsps turmeric
6 large eggs
About 1/4 tsp salt
About 1/8 tsp pepper
1 package (1 lb.) filo dough, thawed (see notes)

Directions

Step #1 Place almonds in a 10-inch baking pan.
Step #2 Bake in a 350° regular or convection oven until golden beneath skins, about 10 mins.
Step #3 Let cool.
Step #4 In a food processor/blender, pulse almonds with 3/4 tsp cinnamon & the granulated sugar until coarsely sliced (or coarsely chop with a knife).
Step #5 Rinse chicken.
Step #6 In a 5- to 6-quart pot, onion, turmeric, garlic, broth, mix chicken, ginger, & cloves.
Step #7 Bring to a boil over medium-high heat; reduce heat, & let simmer until chicken is tender when pierced, cover, about 45 mins.
Step #8 Pour chicken mixture through a strainer set over a large bowl; return strained broth to pan.
Step #9 With your fingers, remove skin from chicken & pull meat from bones; discard skin & bones.
Step #10 Shred chicken into bite-size pieces.
Step #11 Mix chicken & strained onion in a bowl & moisten with about 2 tbsps broth.
Step #12 Spice up to taste with salt & pepper.
Step #13 Let cool; if desired, cover & chill up to 1 day.
Step #14 Bring broth in pan to a simmer over medium-high heat; reduce heat to maintain simmer.
Step #15 In a bowl, beat eggs to mix with 1/4 tsp salt & 1/8 tsp pepper.
Step #16 Add eggs to broth; stir carefully until set, 1 to 2 mins.
Step #17 Pour through a strainer into another bowl; reserve broth for other uses.
Step #18 Let eggs cool.
Step #19 Lightly brush the inside of a shallow 3- to 3 1/2-quart casserole or baking dish with melted butter.
Step #20 Place one 13- by 17-inch sheet of filo in dish so that it covers the bottom & sides of casserole & hangs over the edge slightly.
Step #21 Brush sheet lightly with butter.
Step #22 Repeat to layer & butter three more sheets.
Step #23 Sprinkle top half the almond mixture evenly over filo in bottom of casserole; spread chicken mixture over nuts.
Step #24 Cut four sheets of filo in half crosswise to make eight 8 1/2- by 13-inch rectangles.
Step #25 One at a time, brush four half-sheets with butter & layer them over chicken.
Step #26 Sprinkle top remaining half of the almond mixture over filo & arrange egg mixture evenly over nuts.
Step #27 Fold in overhanging edges of filo & top this with four more buttered half-sheets, tucking any overhanging edges into sides of casserole.
Step #28 Brush top layer with butter.
Step #29 Bake pie in a 375° regular or convection oven until top is well browned, 35 to 40 mins.
Step #30 Mix powdered sugar with remaining 1/2 tsp cinnamon & sift evenly over top of pie.
Step #31 Cut warm pie into portions; serve warm or at about room temp.
Enjoy the Spiced Chicken Filo Pie recipe

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