Bisteeya (Moroccan Chicken Pie)


Serves 8

1/2 cup chopped toasted slivered almonds
2 tablespoons icing sugar
1/4 teaspoon ground cinnamon
1 can condensed chicken broth
1/2 cup water
1 (1 inch) cinnamon stick
1/2 teaspoon ground Chinese 5 spice or allspice
1/4 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/2 cup chopped onion
1/3 cup chopped parsley
1 large clove garlic, minced
4 whole chicken breasts (2 lb boneless), split, skinned, boned and cut in strips
2 tablespoons lemon juice
5 eggs, lightly beaten
16 phyllo pasty leaves (about 1/2 lb)
3/4 cup melted butter or margarine

Combine almonds, icing sugar and ground cinnamon; set aside.

In large heavy pan, combine broth, water, cinnamon stick, ginger turmeric, onion, parsley and garlic; add chicken. Bring to boil; reduce heat. Cover; simmer 10 minutes or until done. Remove chicken from broth. Reduce broth to 1 1/2 cups; add lemon juice. Remove cinnamon stick. Gradually pour eggs into simmering broth, stirring gently until eggs are set; chill.

In buttered 12" round baking pan, arrange 4 phyllo leaves; brush each with butter. Top with 4 more phyllo leaves, allowing 1/2 of each leaf to extend beyond edge of pan in different directions; brush each with butter. Arrange chicken over phyllo leaves; spoon broth/egg mixture over chicken. Sprinkle with almond mixture. Cover with 4 more phyllo leaves; brush each with butter. Fold extended leaves over top; brush ends with butter. Arrange remaining 4 leaves over top; brush each with butter. Tuck in ends; brush with butter.

Bake at 425oF for 10 minutes; invert on large buttered baking sheet. Bake 15 minutes more or until done. Invert on serving platter; dust with additional icing sugar and cinnamon. Serve immediately.