Moroccan chicken pie recipe
This Moroccan chicken pie uses filo pastry to make it lower in calories compared to a traditional puff pastry pie. It can be enjoyed hot or cold with salad.
- Time: 100 min
- Servings: 8
Source: GoodtoKnow
Ingredients
- large chicken thighs on the bone, skin on
- onion, peeled and chopped
- finely grated fresh root ginger
- green chilli, deseeded and chopped
- ⁄4tsp ground cinnamon
- Good pinch of saffron threads
- bay leaves
- sultanas
- medium eggs
- ground almonds
- butter, melted
- pack filo pastry
- About 4tbsp fresh chopped parsley
- A good handful of flaked almonds