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Moroccan Filo Tart With Curried Chicken And Almonds | Ethnic Recipes » International Recipes

Moroccan Filo Tart With Curried Chicken And Almonds


Serving Size : 8
Ingredients
for prepare Moroccan Filo Tart With Curried Chicken And Almonds
:
Amount Measure Ingredient - Preparation Method
16 sheets filo dough
1 teaspoon safflower oil - for coating pan
2 1/2 cups cubed, cooked chicken - boned and skinned
2 cups defatted Chicken Stock
1/2 teaspoon turmeric
1/2 teaspoon cardamom
1/8 teaspoon cayenne pepper
1/8 teaspoon ground ginger
1/2 cup minced onion
3 tablespoons minced garlic
4 whole eggs
5 egg whites
3 tablespoons minced parsley
2 teaspoons herbal salt substitute
1/2 teaspoon black pepper
1/2 cup slivered almonds
1 teaspoon grated gingerroot
6 tablespoons unsalted butter - melted, plus 1 tsp.
6 tablespoons date sugar
2 teaspoons cinnamon
1/4 teaspoon nutmeg
recipe Moroccan Filo Tart With Curried Chicken And Almonds

1. Lay sheets of filo dough on a
Moroccan Filo Tart With Curried Chicken And Almonds
clean surface. Cover with plastic wrap. Dampen and wring out a dish towel and lay
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over plastic-covered filo. Preheat oven to 350 degrees F. Lightly oil a
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deep 9-inch-diameter baking pan. 2. In a medium saucepan over medium-high heat, simmer
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chicken in stock, turmeric, cardamom, cayenne, and ginger for 5 minutes. Drain, set chicken
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aside, and return spice broth to saucepan. 3. Add onion to spice broth and simmer until soft (8
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to 10 minutes). Drain and reserve onion. 4. In large bowl mix together onion, garlic, eggs, egg whites, parsley, salt
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substitute, and pepper. Set aside. In a saucepan over medium-high heat, saute almonds
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and gingerroot in 1 teaspoon of the butter until lightly browned. Add date sugar,
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cinnamon, and nutmeg. Set aside. 5. Unwrap filo. Using a wide pastry brush, brush approximately 1 teaspoon
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melted butter on a sheet of filo. Place buttered filo into bottom of prepared pan, letting edges
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hang over sides. Continue until 8 sheets are piled into bottom of pan. Place drained chicken into pan, then
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egg mixture, then three fourths of the almond mixture. Fold overhanging filo into center of pan on
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top of filling. 6. Butter remaining 8 sheets of filo, layering on top of filling, tucking edges down into
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interior of pan. Butter top of completed tart, sprinkle with reserved almond

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mixture, and bake until golden brown (about 25 minutes).






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    Views: 2324 | Author: Shad0w | 2 September 2009 | Comments (0)


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