Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  African >> Northern Africa >> Moroccan

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside. | 2. In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes. | 3. Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil. | 4. Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe). | 5. Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped. | 6. Preheat oven to 375F. | 7. When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil. | 8. Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllo. | 9. Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllo in it. | 10. Fold the phyllo edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly. | 11. Butter one piece of the remaining phyllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phyllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top. | 12. Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	60.0	14.01	1.65	0.15
garlic	2	cloves	chopped	8.94	1.9836	0.3816	0.03
thai chile	1			-	-	-	-
cinnamon	1			-	-	-	-
madras curry powder	1	teaspoon		-	-	-	-
ginger	1	teaspoon	chopped	1.6	0.3554	0.0364	0.015
lemon zest	1	teaspoon	grated	-	-	-	-
chicken leg	4		cooked chopped	3880.5421	3.0827	296.8433	289.2273
prune	2		pitted chopped	491.4	130.10399999999998	4.0716	0.9359999999999999
green olive	1/4	cup	diced	-	-	-	-
chicken stock	1/2	cup		43.2	4.236000000000001	3.0239999999999996	1.44
lemon	1/2			0.6404	0.2058	0.0243	0.0066
salt			coarse	-	-	-	-
black pepper			ground	-	-	-	-
icing sugar	1	tablespoon		-	-	-	-
almond	2	tablespoons	toasted	240.44799999999998	0.0	0.0	27.2
cinnamon	1/2	teaspoon	ground	-	-	-	-
butter	1/3	cup	melted	456.0	20.951999999999998	14.248	38.4
phyllo dough	8	sheets		454.48	79.952	10.792	9.12
egg	1		beaten	71.5	0.36	6.28	4.755
coriander	2	tablespoons	chopped	0.46	0.0734	0.0426	0.0104

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