Moroccan Chicken & Sweet Potato Pie
Serves 6
1C flaked almonds
40g margarine (or butter)
1 brown onion, chopped
2 garlic cloves, crushed
2tsp grated fresh ginger
2tsp ground cinnamon, + 1tsp extra
1tsp turmeric
salt & pepper
4 eggs
2Tbsp lemon juice
2tsp olive oil
500g skinless chicken breast fillets
500g orange sweet potato
1Tbsp pure icing sugar, + 1 Tbsp extra
6 filo pastry sheets
olive oil spray
1. Preheat oven to 220C and line a large baking tray with non stick baking paper. Heat a large frying pan over medium heat and cook almonds for 5 minutes, or until toasted. Remove to a large heatproof bowl.
2. Melt margarine in saucepan over low heat and add onion, garlic, ginger, cinnamon & turmeric and cook, stirring, for 8 minutes. Season with salt and pepper. In a bowl, whisk together eggs & lemon juice and add to onion mixture. Cook, stirring, for 2 minutes or until cooked. Transfer to the bowl with the almonds and set aside to cool.
3. Heat oil in a large frying pan over medium-high heat and cook chicken for 8 minutes each side or until cooked through. Meanwhile, steam sweet potato for 10 minutes or until tender. Cool chicken and sweet potato for 10 minutes, then finely shred chicken. Add to onion mixture along with icing sugar and mix well.
4. Place filo pastry sheets on a clean surface and cover with damp teatowels. Place 2 sheets on the bench, overlapping by 5cm on the long side, to form a 40cm square. Spray with olive oil and then top with another 2 sheets in the opposite direction. Spray again with olive oil and finish with 2 more sheets facing the same direction as the first. Spoon chicken mixture into the centre and spread to form a 20cm diameter circle. Fold the edges of the filo over the mixture to enclose and scrunch the top of the filo together to form a bit of a dome.
5. Place the pie on the lined tray and spray with olive oil spray. Bake in oven for 25 minutes or until crisp and golden. Combine extra icing sugar & cinnamon and sprinkle over pie before cutting into wedges and serving.
Nutrition Information: (per serve)
Energy 2015.4kJ, Protein 30.4g, Fat (Total) 28g (Saturated) 4.4g, Carbohydrates (Total) 25.4g (Sugars) 10.5g, Dietary Fibre 4.3g, Sodium 232.7mg. 1.5 serves of Vegetables.
(Adapted from: Australian Good Taste, Volume 12 Number 6 - June 2007)
