Name: Moroccan-Style Chicken Pie
Yield: 4 to 6 Servings
Ingredients: 2 tablespoons olive oil; 1 large onion, chopped; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; 1/2 teaspoon turmeric; 1/8 teaspoon crumbled saffron threads; 1 tablespoon all purpose flour; 2 cups low-salt chicken broth; 1 1/2 pounds skinless boneless chicken thighs; 1/4 cup chopped golden raisins; 2 tablespoons chopped fresh cilantro; 2 tablespoons chopped fresh Italian parsley; 1/2 cup slivered almonds; 3 tablespoons powdered sugar; 1/2 teaspoon coarse kosher salt; 1/4 teaspoon ground cinnamon; 10 sheets (about 17x12 inches) fresh phyllo pastry or frozen, thawed; 1/2 cup (about) unsalted butter, melted (for brushing)

Overhead shot of a savory Moroccanstyle chicken pie with golden raisins and a phyllo pastry crust.

Photo by Elinor Carucci

This Moroccan chicken pie is also known as bisteeya. The recipe balances savory with sweet with chicken, cinnamon, and phyllo dough.

Recipe notes