User Manual

FALCON AUTUMN SERIES
23
½ tsp saron
2 tbs olive oil
1 onion, finely chopped
1kg skinless boneless chicken thigh fillets
3 tsp ground cinnamon, plus extra for dusting
2 tsp ground cumin
½ cup chicken stock
½ tsp salt
2 eggs, lightly beaten
¼ cup chopped fresh coriander, plus extra to
serve
60g roasted almonds, roughly chopped
¼ cup (30g) icing sugar, sied, plus extra for
dusting
250g filo pastry (12 sheets)
100g unsalted butter, melted
1 cup (250g) Greek yoghurt, to serve
sea salt & freshly ground black pepper
Place the saron in ¼ cup of warm water
and set aside to steep. Heat the oil in a large
saucepan fitted with a lid over medium heat.
Add onion and cook for 5 minutes until so.
Add the chicken, 2 teaspoons of the cinnamon,
cumin, chicken stock, salt and the saron. Stir
to combine, cover and simmer gently for 30-40
minutes until the chicken is tender.
Transfer chicken to a plate and shred the meat
apart. Return the saucepan to a medium heat
and reduce the liquid to about 1 cup. Add the
eggs and cook, stirring, until the eggs are set and
the mixture resembles scrambled eggs. Add the
chicken and coriander and mix well. Set aside to
cool to room temperature.
Preheat oven to 180°C Fan
or 200°C Conventional
Grease 6 x 10cm springform cake tins.
Place the almonds, icing sugar and remaining
1 teaspoon of cinnamon in a bowl and mix
well to combine. Place a sheet of filo on your
workbench and brush it with butter, continue
with another 3 layers of filo and butter. Cut
the filo sheets down the centre so you have 2
squares. Repeat this process with remaining
filo sheets twice more until you have 6 squares
in total. Line a square of filo in each cake tin,
leaving the pastry edges overhanging. Divide the
chicken mixture into the tins and sprinkle with
the almond mixture. Fold over the overhanging
pastry and brush tops with butter. Bake for 25-30
minutes until golden and crunchy. Dust the pies
with extra icing sugar and serve with yoghurt
dusted with cinnamon, and extra coriander.
Moroccan Chicken Pies
ingredients
method
Prep time
20 mins
Cooking time
75 mins
Serves
6