Moroccan Filo Tart With Curried Chicken And Almonds

Recipe Ingredients

16		Filo dough
1 teaspoon	5ml	Safflower oil - for coating pan
2 1/2 cups	156g / 5.5oz	Cubed - cooked chicken, boned and skinned
2 cups	474ml	Defatted chicken stock
1/2 teaspoon	2.5ml	Turmeric
1/2 teaspoon	2.5ml	Cardamom
1/8 teaspoon	0.6ml	Cayenne pepper
1/8 teaspoon	0.6ml	Ground ginger
1/2 cup	31g / 1.1oz	Minced onion
3 tablespoons	45ml	Minced garlic
4		Eggs
5		Egg whites
3 tablespoons	45ml	Minced parsley
2 teaspoons	10ml	Herbal salt substitute
1/2 teaspoon	2.5ml	Black pepper
1/2 cup	46g / 1.6oz	Slivered almonds
1 teaspoon	5ml	Grated gingerroot
6 tablespoons	90ml	Unsalted butter - melted, plus 1 tsp.
6 tablespoons	90ml	Date sugar
2 teaspoons	10ml	Cinnamon
1/4 teaspoon	1.3ml	Nutmeg

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).

Source:
the California Culinary Academy

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