Courtesy of PureZing

A modified version of a North-African dish. This requires some time, but the result is really worth the effort and will impress your guests!

Serves 6-8

INGREDIENTS:

Topping:
¼ cup finely ground almonds
1 teaspoon confectioner’s sugar
1 teaspoon ground cinnamon
Pie Filling:
1 ½ lb. free-range boneless chicken breasts
1 teaspoon sea salt
3 garlic cloves, pressed or finely minced
1 red onion, grated
2 teaspoons fresh ginger, grated
½ cinnamon stick
¼ teaspoon turmeric
1 cup organic chicken stock
5 eggs
¼ cup lemon juice, freshly squeezed
¼ cup fresh cilantro, chopped
¼ cup fresh parsley, chopped
Zest of 1 lime, grated
10 sheets prepared phyllo pastry, thawed
¼ cup butter, melted

DIRECTIONS:

In a small bowl, combine topping ingredients and set aside.

Make cuts into both sides of the chicken with a sharp knife. Mix salt and garlic and rub all over the chicken. Place chicken, onion, ginger, pepper, cinnamon, turmeric, and stock into a large pan. Bring to a boil, reduce heat and simmer 15-20 minutes.

Remove chicken and let cool. Discard skin and shred meat with your fingers. Turn heat to medium high under liquid in pan and stirring occasionally, reduce the liquid by half. Remove from heat, discard the cinnamon stick, and cool the liquid.

Preheat oven to 400 degrees.

In a small bowl, whisk the eggs. Add the lemon juice, cilantro, parsley, and lime zest. Whisk the egg mixture into the cooled pan liquid.

Place 1 sheet of phyllo in casserole dish. Let extra pastry hang over sides and brush the phyllo with melted butter. Place another sheet of phyllo on top of the first and brush with butter. Repeat until six layers are on the bottom of the casserole. Spread chicken evenly in casserole.

Pour egg mixture over chicken and fold in the overhanging phyllo to partially cover the chicken.
With remaining sheets of phyllo, layer and butter the phyllo, tucking the overhanging pastry down the sides of the casserole. Brush the top with any remaining butter.

Sprinkle the topping over the pie and bake 30-35 minutes until golden. Slice and serve.