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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Place chicken thighs with onion, garlic, parsley, salt, turmeric and ginger. Toss well, rubbing chicken with the spices. Marinate 2 hours at room temperature or overnight in the refrigerator. | 2. Cook chicken with the marinade, chicken broth and cinnamon sticks. Bring to boil, reduce heat, cover and gently simmer for 1 hour. Remove chicken from broth and set aside. | 3. Strain broth, and boil it on high heat about 10 minutes, until reduced to 1 3/4 to 2 cups. | 4. Toast almonds in the microwave for 3 minutes on high. Add powdered sugar and ground cinnamon. Set aside. | 5. After broth is reduced, add lemon juice and gently simmer another 10 minutes. Increase heat to medium and, stirring constantly with a wooden spoon, slowly stir in beaten eggs. Cook, stirring, until eggs are set but not dry. Most of the liquid should evaporate. About 8-10 minutes. Add salt if necessary, cool to room temperature. | 6. When chicken is cool, shred the meat and set aside. | 7. Preheat oven to 425°F. | 8. Unroll phyllo. Spray bottom and sides of a 14 inch deep dish pan with butter flavored spray. Arrange 6 sheets phyllo so that half the sheet covers the bottom of the pan and half extends over sides. Spray with butter flavored spray. Fold 4 sheets in half and let them air dry. | 9. Place shredded chicken on bottom of phyllo in pan. Cover with egg mixture then the 4 dry phyllo sheets. Sprinkle almond/sugar mixture over pastry. Cover with all but 2 remaining pastry leaves. Spraying each with butter flavored spray. Fold the overlapping leaves over the top and spray with butter flavored spray. | 10. Bake 20 minutes or until golden. Dust top with cinnamon and powdered sugar before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
chicken thigh	12		skinless	23918.4	42.9444	520.7688	2404.3428
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
garlic	1 1/2	1/2	minced	6.705	1.4877	0.2862	0.0225
parsley	1	cup	chopped	21.6	3.798	1.7819999999999998	0.474
salt	1	tablespoon		-	-	-	-
turmeric	1	teaspoon		9.36	2.0142	0.2904	0.0975
ginger	1/2	teaspoon		0.8	0.1777	0.0182	0.0075
chicken broth	3	cups	low fat	234.36	5.67	33.4152	7.8624
cinnamon	3			-	-	-	-
almond	1	cup	slivered	1927.12	0.0	0.0	218.0
sugar	1/3	cup	powdered	155.6	39.908	0.0	0.0
cinnamon	1	teaspoon	ground	-	-	-	-
lemon juice	1/4	cup		13.42	4.209	0.2135	0.1464
egg	6			429.0	2.16	37.68	28.53
phyllo dough	3/4			42.6075	7.4955	1.0118	0.855
cooking spray			butter-flavored	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.