Moroccan-Style Chicken Phyllo Pie with Almond Crunch
A flaky, sweet-savory bake with warmly spiced chicken, jammy onions, and a crisp almond finish. The filling is gently thickened so it slices cleanly but still stays saucy, while golden raisins add pops of sweetness against warm ginger, turmeric, and cinnamon.
Equipment
- Oven
- 9-inch (23 cm) springform pan or cake pan
- Large skillet
- Small sheet pan
- Pastry brush
- Knife
- Cooling rack
- Spatula
Ingredients
- 2 tbsp extra-virgin olive oil to soften the onions
- 1.25 lb boneless, skinless chicken thighs cut into 3/4-inch (2 cm) pieces
- 2 large yellow onions thinly sliced (about 1 lb / 450 g)
- 3 garlic cloves minced
- 1/2 cup low-sodium chicken broth
- 1 tbsp mild honey
- 1 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp ground cinnamon
- saffron small pinch (optional)
- 1 tsp kosher salt plus more to taste
- 1/4 tsp freshly ground black pepper
- 2 large eggs beaten
- 1/3 cup golden raisins soaked 5 minutes in hot water and drained
- 1/4 cup fresh cilantro or parsley chopped
- 10-12 sheets phyllo dough thawed (about 1/2 lb / 225 g)
- 4 tbsp unsalted butter melted, plus more if needed
- 1/2 cup sliced or slivered almonds toasted
- 1/4 tsp ground cinnamon for seasoning the almonds
- 1/8 tsp fine salt for seasoning the almonds
Instructions
- Thaw phyllo per package directions. Heat the oven to 350°F (175°C). Butter a 9-inch (23 cm) springform or cake pan. Cover the stack of phyllo with plastic wrap and a barely damp towel.
- Toast the almonds: Spread almonds on a small sheet pan and toast until golden, 7–10 minutes. Cool, then toss with 1/4 tsp cinnamon and 1/8 tsp fine salt; set aside.
- Cook the onions: In a large skillet over medium heat, warm olive oil. Add sliced onions and 1/2 tsp salt. Cook, stirring, until very soft and translucent with light golden edges, 10–14 minutes. If the pan dries, add 1–2 tbsp water to prevent scorching.
- Build the aromatics: Stir in garlic, ginger, turmeric, and cinnamon; cook 30–45 seconds until fragrant. If using saffron, crumble it in now.
- Add chicken and broth: Stir in chicken, the remaining 1/2 tsp salt, black pepper, and broth. Bring to a gentle simmer and cook, stirring occasionally, until the chicken is just cooked through and liquid is reduced to a glossy sauce, 8–12 minutes.
- Balance the sweetness: Stir in honey and taste; adjust salt or honey to your preference. Off heat, let the mixture cool 3–5 minutes so it doesn’t scramble the eggs in the next step.
- Lightly thicken: Off heat, drizzle in the beaten eggs while stirring constantly. Return the pan to low heat and cook 1–2 minutes, stirring, just until you see soft, silky curds and a lightly thickened, scoopable sauce (do not overcook).
- Finish the filling: Fold in drained golden raisins and chopped herbs. Spread the filling on a tray to cool to warm—not hot—about 10 minutes.
- Start the base: Lay one phyllo sheet in the pan, letting edges overhang; brush lightly with melted butter. Rotate the next sheet about 45 degrees and repeat, using 5–6 sheets to form a star pattern with generous overhang.
- Add the filling: Spoon the warm filling into the pan and level it gently without compacting.
- Close the pie: Fold the overhanging phyllo up and over the filling in loose pleats. Top with 4–6 more buttered sheets, again rotating slightly between sheets. Tuck in or trim excess so the top is neat. Brush the top well with butter.
- Vent and bake: Use the tip of a knife to cut three small steam slits. Bake at 350°F (175°C) until deeply golden and crisp, 30–40 minutes. If browning lags after 30 minutes, increase to 375°F (190°C) for the last 5–8 minutes.
- Rest for clean slices: Cool on a rack for 10–15 minutes to let layers set. Slide a thin spatula around the edge before unmolding.
- Finish and serve: Scatter the cinnamon-salted almonds over the top. Slice into 6–8 wedges.
Nutrition
Calories: 520kcalCarbohydrates: 40gProtein: 26gFat: 28gSaturated Fat: 11gCholesterol: 165mgSodium: 720mgPotassium: 520mgFiber: 3.5gSugar: 16gVitamin A: 250IUVitamin C: 6mgCalcium: 80mgIron: 2.6mg
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