Servings: 8
- Medium sized round baking pan
INGREDIENTS
- 1 pound/450 grams phyllo dough sheets, completely thawed in the fridge
- 1 pound/450 grams chicken thighs, cut into small cubes
- 2 large onions, sliced into strips
- ½ cup toasted almonds
- ½ cup pine nuts
- ½ cup raisins
- ½ cup parsley, chopped
- 2 tablespoons pomegranate seeds for garnish
- Powdered sugar for dusting
Seasoning:
- 3 tablespoons olive oil
- 1 teaspoon cinnamon
- 1 teaspoon coarse salt
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 2 tablespoons cumin
- Cooking spray for greasing the phyllo sheets
INSTRUCTIONS
- Heat a pan with olive oil and add the onions. Sauté until lightly browned. Add the almonds and pine nuts and sauté until well toasted over medium heat. Add the chicken cubes and cook until they change color. Add the spices and cumin and mix well. Remove from heat and allow it to cool, then sprinkle with chopped parsley.
- Preheat the oven to 350°F (180°C).
- Brush two sheets of phyllo dough with oil and place the first layer in the base of a baking dish. Repeat this process for three layers. Add the chicken mixture and spread it evenly using a spoon. Fold the sides inwards. If the sides are not enough to cover the pastry from the top, add more phyllo sheets and sprinkle with oil to seal the pie.
- Sprinkle the pie with scattered almonds and bake for about 30 minutes or until it turns golden brown. Let it cool slightly on a rack, then sprinkle with powdered sugar and pomegranate seeds before serving.