Moroccan Chicken Pie

Total Time: 1 hr 15 mins Preparation Time: 20 mins Cook Time: 55 mins

Ingredients

• Servings: 8
• 2 tablespoons oil, divided
• 1 large onion, chopped
• 1 teaspoon ground turmeric
• 1 lb boneless skinless chicken thighs, cut into 1/2-inch pieces
• 1/2 cup almonds, coarsely chopped, use the salted and roasted kind
• 1/3 cup golden raisin
• 3 tablespoons fresh parsley, chopped
• 1 teaspoon ground cinnamon
• 6 eggs
• 1/2 cup light sour cream
• 12 sheets phyllo dough, thawed

Recipe

• 1 heat oven to 375ºf.
• 2 heat 1 tablespoons oil in large skillet on medium heat. add onions; cook and stir 5 minute or until crisp-tender. stir in turmeric; cook 1 minute transfer to large bowl.
• 3 add remaining oil and the chicken to skillet; cook 5 to 8 minute or until chicken is evenly browned, turning occasionally. brown in batches if your pan is not large enough to hold all chicken. remove from skillet; add to onions.
• 4 add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly.
• 5 whisk eggs and sour cream until well blended.
• 6 spray 9-inch springform pan and 8 phyllo sheets with cooking spray.
• 7 stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.
• 8 fill phyllo crust with chicken mixture, then egg mixture. spray remaining 4 phyllo sheets with cooking spray; cut in half. place over egg mixture to completely cover egg mixture. fold excess phyllo over pie. spray with additional cooking spray.
• 9 bake 50 to 55 minute or until golden brown. cool 15 minute.