Moroccan Chicken Pie

Recipe by Deantini
READY IN: 1hr 15mins




  • Heat oven to 375ºF.
  • Heat 1 tablespoons oil in large skillet on medium heat. Add onions; cook and stir 5 minute or until crisp-tender. Stir in turmeric; cook 1 minute Transfer to large bowl.
  • Add remaining oil and the chicken to skillet; cook 5 to 8 minute or until chicken is evenly browned, turning occasionally. Brown in batches if your pan is not large enough to hold all chicken. Remove from skillet; add to onions.
  • Add nuts, raisins, parsley and cinnamon to chicken/onion mix; mix lightly.
  • Whisk eggs and sour cream until well blended.
  • Spray 9-inch springform pan and 8 phyllo sheets with cooking spray.
  • Stack 4 phyllo sheets; place in prepared pan, extending edges of sheets up side of pan. Repeat to make second phyllo stack; place crosswise over first stack, extending edges of phyllo over top edge of pan.
  • Fill phyllo crust with chicken mixture, then egg mixture. Spray remaining 4 phyllo sheets with cooking spray; cut in half. Place over egg mixture to completely cover egg mixture. Fold excess phyllo over pie. Spray with additional cooking spray.
  • Bake 50 to 55 minute or until golden brown. Cool 15 minute.