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Moroccan Filo Tart With Curried Chicken And Almonds

Cuisine: Moroccan
Type: Chicken, Poultry
Courses: Dessert
Serves: 8 people

Recipe Ingredients

16   Filo dough
1 teaspoon 5mlSafflower oil - for coating pan
2 1/2 cups 156g / 5.5ozCubed - cooked chicken, boned and skinned
2 cups 474mlDefatted chicken stock
1/2 teaspoon 2.5mlTurmeric
1/2 teaspoon 2.5mlCardamom
1/8 teaspoon 0.6mlCayenne pepper
1/8 teaspoon 0.6mlGround ginger
1/2 cup 31g / 1.1ozMinced onion
3 tablespoons 45mlMinced garlic
4   Eggs
5   Egg whites
3 tablespoons 45mlMinced parsley
2 teaspoons 10mlHerbal salt substitute
1/2 teaspoon 2.5mlBlack pepper
1/2 cup 46g / 1.6ozSlivered almonds
1 teaspoon 5mlGrated gingerroot
6 tablespoons 90mlUnsalted butter - melted, plus 1 tsp.
6 tablespoons 90mlDate sugar
2 teaspoons 10mlCinnamon
1/4 teaspoon 1.3mlNutmeg

Recipe Instructions

1. Lay sheets of filo dough on a clean surface. Cover with plastic wrap. Dampen and wring out a dish towel and lay over plastic-covered filo. Preheat oven to 350 degrees F. Lightly oil a deep 9-inch-diameter baking pan.

2. In a medium saucepan over medium-high heat, simmer chicken in stock, turmeric, cardamom, cayenne, and ginger for 5 minutes. Drain, set chicken aside, and return spice broth to saucepan.

3. Add onion to spice broth and simmer until soft (8 to 10 minutes). Drain and reserve onion.

4. In large bowl mix together onion, garlic, eggs, egg whites, parsley, salt substitute, and pepper. Set aside. In a saucepan over medium-high heat, saute almonds and gingerroot in 1 teaspoon of the butter until lightly browned. Add date sugar, cinnamon, and nutmeg. Set aside.

5. Unwrap filo. Using a wide pastry brush, brush approximately 1 teaspoon melted butter on a sheet of filo. Place buttered filo into bottom of prepared pan, letting edges hang over sides. Continue until 8 sheets are piled into bottom of pan. Place drained chicken into pan, then egg mixture, then three fourths of the almond mixture. Fold overhanging filo into center of pan on top of filling.

6. Butter remaining 8 sheets of filo, layering on top of filling, tucking edges down into interior of pan. Butter top of completed tart, sprinkle with reserved almond mixture, and bake until golden brown (about 25 minutes).

the California Culinary Academy


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