Moroccan Chicken Pie

Course : Chicken
Serves: 8
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1 can condensed chicken broth -- {10 3/4 oz.}
1/2 cup water
1 piece cinnamon stick
1/4 teaspoon ground ginger
1/8 teaspoon ground turmeric
1/2 cup chopped onion
1/8 cup chopped parsley
1 large garlic clove -- minced
4 whole boneless skinless chicken breasts -- cut in strips {2 lb. boneless}
1/2 cup toasted slivered almonds -- chopped
1/2 cup confectioners sugar
1 teaspoon ground cinnamon
2 tablespoons lemon juice
5 large eggs -- lightly beaten
16 sheets phyllo leaves {about 1/2 lb.}
3/4 cup melted butter or margarine

Preparation / Directions:

1. Combine broth, water, cinnamon stick, ginger, turmeric, onion, parsley and garlic in a large heavy pan. 2. Add chicken; bring to boil. 3. Reduce heat, cover and simmer 10 minutes, or until done. 4. Meanwhile, combine almonds, 2 tablespoons confectioner's sugar and 1/4teaspoon ground cinnamon; set aside. 5. Remove chicken from broth; reduce broth to 1 1/2 cups. 6. Add lemon juice; remove cinnamon stick. 7. Gradually pour eggs into simmering broth, stirring gently until eggs are set; chill. 8. Arrange 4 phyllo leaves in a buttered 12-inch round baking pan; brush each leaf with melted butter. 9. Top with 4 more phyllo leaves, allowing half of each leaf to extend beyond edge of pan; brush with butter. 10. Arrange chicken over phyllo leaves; spoon egg mixture over chicken and sprinkle with almond mixture. 11. Cover with 4 more phyllo leaves; brush each with butter. 12. Fold extended leaves over top; brush ends with butter. 13. Arrange remaining 4 leaves over top; brush each with butter. 14. Tuck in ends; brush with butter. 15. Bake in preheated 425 F. oven 10 minutes. 16. Invert on large buttered baking sheet; bake 15 minutes longer, or until done. 17 Invert on serving platter; dust with additional confectioner's sugar and cinnamon. Serve immediately. NOTE: Phyllo leaves are available in the gourmet section of many supermarkets or at Middle Eastern food shops. Keep phyllo leaves covered with a dampened towel to prevent drying out. Filling can be made ahead and held until you are ready to assemble the flaky turno


Nutritional Information:

244 Calories (kcal); 9g Total Fat; (34% calories from fat); 34g Protein; 5g Carbohydrate; 186mg Cholesterol; 311mg Sodium

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