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

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).

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