Poulet Marengo (Chicken Marengo)
Moroccan Chicken Pie
2015-01-26 01:13:41
A light crispy pastry shell conceals savory chicken, sweetened with a garnish of powdered sugar and cinnamon
Nutrition Facts
Serving Size
2574g
Amount Per Serving
Calories 5419
Calories from Fat 2235
% Daily Value *
Total Fat 255g
392%
Saturated Fat 101g
504%
Trans Fat 5g
Polyunsaturated Fat 36g
Monounsaturated Fat 97g
Cholesterol 2209mg
736%
Sodium 4716mg
196%
Total Carbohydrates 284g
95%
Dietary Fiber 41g
162%
Sugars 131g
Protein 499g
Vitamin A
174%
Vitamin C
123%
Calcium
109%
Iron
214%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
- 3 lbs. chicken breasts
- 1 onion, quartered
- 2 tablespoons unsalted butter
- 1/4 lb. whole almonds, chopped coarsely
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup cilantro, minced
- 1/2 cup parsley, minced
- 2 tablespoons ground cinnamon
- 2 teaspoons turmeric
- 1 teaspoon salt
- 1 tablespoon finely grated fresh ginger
- 3/4 teaspoon freshly ground pepper
- 1/2 teaspoon hot pepper flakes
- 1 cup dried currants
- 1/2 cup chicken stock
- 4 eggs
- 8 tablespoons unsalted butter, melted
- 9 sheets phyllo dough, thawed
- 2 tablespoons powdered sugar, for topping
Instructions
- In a 3 qt saucepan bring to boil chicken breasts and onion, simmer until breast meat is firm to the touch and juices run clear. Discard onion. Shred chicken into thin long strips.
- In a large skillet over medium-high heat; add the 2 tablespoons butter. Stir in almonds, diced onion, and garlic; cook until onion is transparent. Add cilantro, parsley, 1 tablespoon cinnamon, turmeric, salt, ginger, pepper, hot pepper flakes, currants, chicken stock and shredded chicken. Stir to combine thoroughly.
- Beat eggs together in small bowl and stir into chicken mixture. Cook until mixture thickens slightly. Remove from heat and set aside.
- Preheat oven to 350degrees.
- Brush 1 tablespoon melted butter on bottom of 9" spring form pan. Place 1 sheet phyllo dough in pan; bush with melted butter. Place a second sheet in pan at right angles to first sheet and brush with butter. Place a third sheet in pan, arranged so that one of the short sides is the center of pan edge; brush with butter. Arrange 5 more sheets of dough in the same manner as the third sheet, over lapping them slightly and brushing each with butter.
- Place filling in pan. Gather draped ends of phyllo sheets and gently twist to close; brush top of pie with butter. Butter remaining sheet of dough with butter; fold in half lengthwise, butter, and fold in half lengthwise again. Roll loosely into a cylinder; pinch bottom and fan top slightly to forma rose.
- Set phyllo flower on twisted pastry sheets.
- Set aside in refrigerator until 55 minutes before serving time. Bake until lightly browned on top (about 55 minutes). Remove from oven. Dust with powdered sugar and sprinkle with remaining cinnamon.
Silver Spoon Recipes https://recipes.bookoomedia.com/