Friday, July 13, 2007

Mediterranean Chicken Pie

1 cup sliced almonds
1/4 cup, plus 2 T powdered sugar
1 t cinnamon
1 T olive oil
2 cups onion, chopped
1 t ground coriander
2 1/2 cups shredded carrots
1 1/4 cup chicken broth
5 cups chicken, shredded and cooked
1/2 cup golden raisins
1 t salt
1/2 t pepper
16 sheets phyllo dough
6 T melted butter

In a food processor, process the almonds, 1/4 cup powdered sugar and cinnamon for 30 seconds. Set aside.

In a large skillet, heat oil over medium-high heat. Add onion and cook five minutes, or until softened. Add coriander, cook one minute. Stir in carrots and 3/4 cup of broth. Cook two minutes until carrots are softened. Transfer to a large bowl; stir in chicken, raisins, salt & pepper.

Transfer thawed phyllo dough to a countertop and cover with a dampened towel while you work.

Place 2 sheets of phyllo in a round 8 inch cake pan, with dough overhanging sides. Brush dough inside pan with butter. Place two more sheets in the pan, placing them like the spokes of a wheel, butter the phyllo and continue the process until 8 sheets of phyllo have been used.

Sprinkle 1/4 cup of the almond mixture over the phyllo dough in the bottom of the pan. Spoon half the chicken mixture on top, sprinkle with another 1/4 cup of almond mixture and pour 1/4 cup of broth over the chicken. Fold overhanging dough over the filling, buttering between sheets.

Repeat the process with the remaining pie.

To freeze: Wrap each pie tightly in plastic wrap and freeze.

To cook: Thaw the pie overnight in the refrigerator. Preheat the over to 425 degrees and bake for 25 minutes.

Quick tip: Use a 10-ounce bag of pre-shredded carrots.

Makes: 2 pies, each pie serves 6.

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