Wednesday, March 4, 2009

Moroccan-style chicken pie

Sweet & Savoury - generally opposites, but sometimes great friends.

I have played around with the idea of sweet and savoury main courses as well as desserts before. Take for example, the addition of cinnamon to meats such as lamb or chicken. I love cinnamon, absolutely adore it. I also liked adding it to meat dishes back when I was a meat eater. It especially helped if the lamb was nearing its use by date.

My brother was in need of a good meal seeing as though my dad and his partner hadn't been home in over a week, so I wanted to make a big, warm meal that would be perfect on a rainy, damp night. I love Moroccan and Moroccan-inspired meals; they use such gorgeously fragrant spices that create truly flavoursome food.

ease: 4.5/5.
prep time: 50mins (includes cooling time).
cooking time: 30mins.
total: 1hour & 20mins.

taste: 4.5/5. Ryan really loved this - ate every last bit - 'almost perfect'. Modifications I made:
  • 8 phyllo sheets - 4 on the bottom and 4 on the top
  • 1 1/2 tbs plain flour
  • No cilantro
  • 1/4 sultanas in place of golden raisins (didn't have any on hand)
  • 2tbs raw sugar in place of 3tbs powdered sugar
As I don't eat chicken I can't tell you the overall taste, but I had a little bit of the pastry with some sauce and it was divine. Perfect balance between the sweet and savoury tastes - not overpowering or boring.

would I make it again: Yes. Would use the golden raisins next time otherwise I would keep everything else the same.



  1. Love the idea of using phyllo pastry in a savoury pie.

  2. BEAUTIFUL!!! the phyllo pastry is genius!

  3. yum. this recipe sounds good. great for a weekend now the weather is cooler.

  4. yum - it looks great! We use cinnamon a lot in Lebanese cooking - I love it with meat too.