Here is last nights supper.......think of me this weekend I,m in training for my first race(I must be mad!!!)I,ve been doing Walk Run for life since Feb and this race is on Aug 6!!!I,m hoping it,ll be fun and I won,t collapse half way HaHa!!!!!I did,t start with soup tonight as I think my family is all Souped out!!!!!!

I can,t remember where I got this rec from but its so good especially on a cold night

Moroccan chicken pie
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2 x 1.5 kg(3lb) Chickens with giblets
8 Garlic cloves
2 chillies
1.5 tablespoons Salt
4 tablespoons Butter, softened
4 cups Water
1 Onion, finely chopped
4 tablespoons Chopped Parsley
3 tablespoons Fresh Coriander, chopped
2 Cinnamon sticks
2 teaspoons Ground Ginger
2 mls Powdered Saffron
0.5 teaspoons Turmeric
250 gs(1/2lb) Blanched Almonds
6 tablespoons Sugar
86 mls(1/3 cup) Lemon Juice
10 Eggs
1/2 tsp teaspoons Salt & Pepper to taste
10 sheets Phyllo pastry

Rinse chickens and pat them dry, reserving the giblets. Crush garlic, chop chillies and mash with salt to form a paste. Rub chickens with garlic paste and allow to stand for 5 to 10 minutes. Spread chickens with 2 tablespoons softened butter and place in a large pot with reserved giblets, excluding the liver. Add water, onion, parsley, coriander, cinnamon sticks, ground ginger, saffron and turmeric. Bring to the boil. Simmer, covered, for 1 hour. Sauté the blanched almonds in butter over fairly high heat, stirring, until golden. Drain on paper towels. Grind the almonds coarsely. Place in a bowl, add sugar and cinnamon. Blend the mixture well and set aside. Transfer chicken and giblets to a bowl and leave to cool. Remove and discard the cinnamon sticks, bring the liquid to the boil and reduce to 500ml. Lower heat, add lemon juice and simmer. In a large bowl beat the eggs lightly, whisk in the simmering liquid and cook, stirring constantly, for 15 - 20 minutes or until the eggs are cooked to a fairly stiff, curd-like consistency. Add salt and pepper to taste. Transfer mixture to a colander and drain. Skin and debone the chickens, dice meat into bite size pieces and place in a bowl. Season chicken with salt and pepper, chop giblets and add them to the bowl. Preheat the oven to 200°C. Have ready the melted butter and the 10 sheets of phyllo, stacked between dampened tea towels. Brush a 30cm round, ovenproof dish with some of the butter. Arrange 6 phyllo sheets, each brushed with butter, in the dish, overlapping them so as to cover the bottom and letting the excess pastry hang over the edge. Sprinkle the almond mixture evenly over the phyllo sheets. Arrange half the egg mixture, all the chicken pieces and giblets and finally the remaining egg mixture in layers. Bring the edges of the phyllo up and over the top of the filling to enclose it. Brush the remaining phyllo sheets with butter and arrange them on top of the pastry, tucking them around the sides and under it. Bake the pie for 20 minutes or until it is golden. Invert onto a buttered baking sheet and bake for 10 minutes more. To serve slide the pie onto a heated platter and sprinkle with cinnamon sugar. This pie is great served hot or cold. Serves 10 to 12.

This I served with steamed broccoli and baby potatos tossed in a little butter.

Dessert was fresh strawberrys sprinkeled with a little balsamic vinegar and black pepper.

Hope you all have a good weekend.I hope to do some reading at some point besides training for the race
Til later
love Julie