Guest Author - Vince Bosnar

Moroccan Chicken Pie

Recipe By :Terry Henderson
Serving Size : 4 Preparation Time :0:30
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 large onion -- sliced
1 clove garlic -- sliced
1/4 teaspoon cayenne
1/2 cup water
4 egg -- lightly beaten
2 cups chicken -- shredded
2 tablespoons lemon juice
3/4 cup almond -- toasted
1/2 teaspoon ginger -- ground
1 teaspoon cinnamon
2 pounds phyllo dough -- rolled into sheets
1 tablespoon olive oil

Heat olive oil in Skillet, Add Onion, Garlic Salt and Cayenne
Cook for approx 5 mins, Add Water and Cover, cook until liquid evaporates

Stir in Eggs into Skillet, until mixture begins to thicken,Add Chicken Lemon juice,
Almonds ginger and Cinnamon.

Pre-Heat Oven to 350degf
grease 8in Baking dish form 1 sheet of Phyllo in bottom of dish,
brush with oil, arrange the rest of the sheets around edges of dish hanging edges over sides. Spoon mix into dish Fold edges over top of the mix,
brush top with oil.
Bake until golden brown approx 30 mins

Description:
"Turkey can be substituted for Chicken"
Yield:
"4 pieces"
Start to Finish Time:
"0:30"



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Per Serving (excluding unknown items): 1131 Calories; 49g Fat (65.0% calories from fat); 42g Protein; 17g Carbohydrate; 6g Dietary Fiber; 265mg Cholesterol; 1217mg Sodium. Exchanges: 8 1/2 Grain(Starch); 3 1/2 Lean Meat; 1/2 Vegetable; 0 Fruit; 7 1/2 Fat.

Serving Ideas : goes great with Couscous, Rice or Pasta

NOTES : Heat either in a pre-heated oven at 375 deg fah for 15-20 minutes or in the microwave on med-high for 7-8 minutes checking often.