Basteeya Moroccan Chicken Pie

Ingredients

• olive oil
• onion
• garlic
• thai chile
• cinnamon stick
• madras curry powder
• fresh ginger
• fresh lemon zest
• chicken legs
• prunes
• green olives
• chicken stock
• lemon, juice of
• coarse salt
• fresh ground black pepper
• icing sugar
• whole almonds
• ground cinnamon

Preparation

1. 1brush a large 10-inch pie plate with some melted butter and set aside
2. 2in a large skillet over medium-high heat , heat the olive oil
3. 3saute the onions until soft , then add the garlic , chile , cinnamon stick , curry powder , fresh ginger , lemon zest and chicken chunks and saute for two minutes
4. 4stir in the prunes , olives , chicken stock , lemon juice , and the salt and pepper
5. 5bring this to a boil
6. 6reduce the heat to low , cover , and simmer , without stirring at all , for 10 minutes
7. 7then remove the lid and simmer for 5 more minutes , or until the liquid has evaporated
8. 8let this cool completely
9. 9meanwhile , in a food processor , pulse the icing sugar , ground cinnamon and almonds until coarsely chopped
10. 10preheat oven to 375f
11. 11when the chicken mixture has cooled completely , it's time to begin the assembly: on your work surface , arrange a sheet of phyllo and brush it with some of the melted butter or olive oil
12. 12lay this sheet of phyllo in the middle of the pie plate , letting the excess phyllo hang over the edge
13. 13repeat with 4 more sheets of phyllo
14. 14stir 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
15. 15fold 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
16. 16do this loosely and not tightly
17. 17butter one piece of the remaining phyllo and sprinkle with some of the almond mixture
18. 18place over filling and tuck in any overhang