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Description
Moroccan chicken and almond pie from Try the World.
Ingredients
US|METRIC
6 SERVINGS
- 1/2 cup ground almonds (blanched toasted and)
- 3 lb. squab (or 5-6 chicken thighs)
- 3 cups chicken stock
- 3 eggs
- 3 Tbsp. olive oil
- 4 cloves garlic (minced)
- 1 yellow onion (medium, minced)
- 6 Tbsp. unsalted butter (melted)
- 8 sheets phyllo dough
- 1/4 cup confectioners' sugar
- herbs
- 1 Tbsp. ras el hanout
- 1/2 tsp. crushed red chile flakes
- 1/4 tsp. saffron threads (mixed with 1 tsp. water)
- salt (to taste)
- freshly ground pepper (to taste)
- cinnamon (for decoration, optional)
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Directions
- Add meat and stock to a pan; boil; then reduce heat to medium-low and cook, covered, 40 minutes.
- Transfer meat to a cutting board; let cool, then shred, discarding skin and bones.
- Simmer cooking liquid over medium heat until sauce is reduced to 1 cup, 30 minutes; then let cool and whisk in eggs.
NutritionView More
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1070Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories1070Calories from Fat750 |
| % DAILY VALUE |
| Total Fat83g128% |
| Saturated Fat28g140% |
| Trans Fat |
| Cholesterol355mg118% |
| Sodium590mg25% |
| Potassium770mg22% |
| Protein52g |
| Calories from Fat750 |
| % DAILY VALUE |
| Total Carbohydrate30g10% |
| Dietary Fiber3g12% |
| Sugars9g |
| Vitamin A25% |
| Vitamin C25% |
| Calcium10% |
| Iron60% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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