Recipe: Moroccan Chicken Pie

Moroccan Chicken Pie
Source: Chef Terry Henderson
Servings: 4

1 large onion -- sliced
1 clove garlic -- sliced
1/4 teaspoon cayenne
1/2 cup water
4 egg -- lightly beaten
2 cups cooked chicken -- shredded
2 tablespoons lemon juice
3/4 cup almond -- toasted
1/2 teaspoon ginger -- ground
1 teaspoon cinnamon
2 pounds phyllo dough -- rolled into sheets or pre-made rolls of dough
1 tablespoon olive oil

Heat olive oil in skillet; add onion, garlic salt and cayenne. Cook for approx. 5 minutes. Add water and cover, cook until liquid evaporates.

Stir eggs into skillet, until mixture begins to thicken. Add chicken lemon juice, almonds ginger and cinnamon.

Preheat oven to 350 degrees. Grease an 8 inch baking dish.

Form 1 sheet of phyllo in bottom of dish, brush with oil, arrange the rest of the sheets around edges of dish hanging edges over sides. Spoon mixture into dish fold edges over top of the mix, brush top with oil.

Bake until golden brown approx. 30 mins.

NOTE: "Turkey can be substituted for Chicken"
Serving Ideas : Goes great with Couscous, Rice or Pasta

NOTE 1 : Reheat either in a pre-heated oven at 375 degrees for 15-20 minutes or in the microwave on med-high for 7-8 minutes checking often.