Morrocan Chicken Pie
450gms Chicken Breast
120gms Melted Butter
112gms Roughly Chopped Almonds
100gms Egg
85gms Quatered White Onion
45gms Finely Diced Onion
30gms Butter
30gms Ground Cinnamon
24gms Minced Cilantro
24gms Dried Currants
15gms Ginger Puree
12gms Finely Chopped Parsley
12ml Chicken Stock
10gms Garlic Puree
10gms Turmeric
5gms Salt
3.5gms Ground Black Pepper
3gms Dried Red Pepper
8 Sheets Filo Pastry
Icing Sugar to dust
Place Chicken and quartered onion into a 3 saucepan and cover with water. Bring to the boil, reduce heat and simmer until the meat juice runs clear when pierced. Cool. Discard onion and shred the chicken into long thin strips.
In a 14inch skillet over medium heat, add the un-melted butter. Stir in the almonds, diced onion and garlic. Cook for 4-5 minutes. Add cilantro, parsley,half the cinnamon,turmeris, salt, ginger, pepper, dried pepper, currants, stock and shredded chicken. Stir until combined. Beat the eggs together and stir into the mixture.Cook for approx 3 minutes and remove from heat and set aside.
Pre-heat oven to 350C. Brush some of the melted butter onto the bottom of a 9inch springform pan. Place 1 sheet of filo pastry in the pan, brush with some butter. Place a second sheet in the pan at a right angle to the first sheet and brush with butter. Place a third sheet in the pan arranged so that one of the short sides is in the centre of the pan and the other sides drape over the edge. Brush with butter. Arrange five more in the same way as the third sheet, overlapping them slightly and brush with butter. Place the filling in the pan. Gather the draped ends of filo sheets and gently twist to close. Brush the top of the pie with butter. Brush remaining sheet of pastry with butter, fold in half lenthways, butter and fold in half lenghtways again. Roll loosely into a cylinder, pinch the bottom and fan the top slightly to form a rose. Set filo flower on the twisted pastry sheets. Reserve in the fridge until 55 minutes before serving time.
Bake until lightly browned on the top (55 minutes) remove from oven. Dust with icing sugar and sprinkle with remaining cinnamon.