I usually pair this with three or four (if I am doing this with another family) salads that I find HERE. I especially like the green bean one, the potato salad, and the tomato cucumber salad. I have yet to master a truly Moroccan lentil soup, but that is on my list of things to do some day!
Here is my recipe.
Moroccan Chicken Pie
2-3 pound boiling chicken cut up (or equivalent parts - I have even used skinless breasts)
1 t salt for boiling chicken
2 medium onions, thinly sliced
1 cup thinly sliced carrots
4 T butter or oil
shredded peal of one orange
1 t ground cardamom
1 t cinnamon
1/2 t turmeric
1 cup white rice (brown will be too thick)
salt and pepper to taste
One package filo dough
1 stick butter
Put the chicken pieces in a saucepan, add 4 cups water and salt and bring to a boil. Skim off any foam that forms, reduce the heat, cover the pot, and simmer until the chicken is done and tender, but not mushy. :)
Remove the chicken from the pan and cut off the lean meat. Discard the fat, skin, and bones. Reserve the stock in the pan. In a large frying pan sauté the onions and carrots in the butter or oil until the onions start to brown. Stir in the orange peel, spices, and rice and season with salt and pepper. Stir and fry for two minutes. Bring two cups of the reserved chicken stock to a boil and pour it into the pan. Cover and cook over low heat for 25 minutes or until the rice is tender and all the liquid is absorbed. Once completed, remove from heat.
(See pictures below for help in visualizing!) Open package of filo dough and spread out on counter. Melt stick of butter in small separate bowl. Set out a medium-sized bowl to use to lay the filo in to make what will eventually be an inverted pie. With the dough spread out, use a pastry brush to spread the butter onto each piece and layer it around to make it even and thick enough with filo that it will have a nice crunchy covering once you flip it back over. Make sure some of the filo is hanging outside the bowl to use to cover the filling once it is put inside. After the layering of the buttered filo is complete, take the filling and pile it into the filo in the bowl then cover the filling with the filo hanging over the bowl. This is not at all as complicated as it sounds in the writing. :)
Once this is done, you will need to invert the pie out of the bowl onto a cookie sheet with a lip. Bake at 350 for 25 minutes until browned and crispy.
Adding the filling to the bowl lined with filo dough:
The pie inverted onto a baking pan and brushed generously with butter - NOT margarine.
The finished product! Enjoy!
YUM. Now I want to make this again. I don't think I will make it to fall! :)