Post by JJ Judkins on Oct 20, 2010 13:54:58 GMT -6
* Exported from MasterCook *
Fillo-Topped Moroccan Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
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1 cup slivered almonds
1/4 cup confectioner's sugar -- plus extra for sprinkling if desired
1 1/2 tsp pumpkin pie spice
3 Tbsp butter
2 cups chopped onion
1/2 tsp ground cumin
1/2 teaspoon salt
2 cups shredded carrots
1 1/2 cups chicken broth
5 cups cooked chicken -- shredded cooked chicken (1 rotisserie chicken)
1/2 cup raisins
1/3 cup chopped cilantro
6 sheets phyllo dough -- thawed
Heat oven to 400ºF. Process almonds, confectioners' sugar and 1 tsp pumpkin pie spice 30 seconds until finely chopped.
Heat 1 Tbsp butter in large skillet over medium heat. Add onion and cook 5 minutes until softened. Add remaining 1/2 tsp pumpkin pie spice, the cumin and salt; cook 1 minute. Stir in carrots and 3/4 cup chicken broth; cook 1 minute or until carrots are softened. Remove from heat; stir in chicken, raisins and cilantro until well mixed.
Coat a 2-qt shallow baking dish with nonstick cooking spray; sprinkle 1/2 cup almond mixture over bottom. Spoon chicken mixture into casserole; sprinkle with remaining almond mixture. Evenly pour remaining chicken broth on top.
Melt remaining 2 Tbsp butter. Place one sheet of fillo on work surface at a time. Brush lightly with some melted butter. Using a pizza cutter, cut crosswise into strips (about 1/2 in. each). Place strips randomly on top of chicken mixture. Continue with remaining fillo and butter. Bake 20 to 25 minutes until filling is hot and fillo is browned. Sprinkle casserole with additional confectioners' sugar, if desired.
Source:
"http://www.womansday.com/Recipes/Fillo-Topped-Moroccan-Chicken-Recipe.html"
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Per Serving (excluding unknown items): 3339 Calories; 153g Fat (43.6% calories from fat); 271g Protein; 174g Carbohydrate; 27g Dietary Fiber; 688mg Cholesterol; 3776mg Sodium. Exchanges: 6 Grain(Starch); 34 1/2 Lean Meat; 9 1/2 Vegetable; 4 Fruit; 21 1/2 Fat; 2 Other Carbohydrates.
NOTES : Active Time: 20 minutesTotal Time: 45 minutes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
Fillo-Topped Moroccan Chicken
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup slivered almonds
1/4 cup confectioner's sugar -- plus extra for sprinkling if desired
1 1/2 tsp pumpkin pie spice
3 Tbsp butter
2 cups chopped onion
1/2 tsp ground cumin
1/2 teaspoon salt
2 cups shredded carrots
1 1/2 cups chicken broth
5 cups cooked chicken -- shredded cooked chicken (1 rotisserie chicken)
1/2 cup raisins
1/3 cup chopped cilantro
6 sheets phyllo dough -- thawed
Heat oven to 400ºF. Process almonds, confectioners' sugar and 1 tsp pumpkin pie spice 30 seconds until finely chopped.
Heat 1 Tbsp butter in large skillet over medium heat. Add onion and cook 5 minutes until softened. Add remaining 1/2 tsp pumpkin pie spice, the cumin and salt; cook 1 minute. Stir in carrots and 3/4 cup chicken broth; cook 1 minute or until carrots are softened. Remove from heat; stir in chicken, raisins and cilantro until well mixed.
Coat a 2-qt shallow baking dish with nonstick cooking spray; sprinkle 1/2 cup almond mixture over bottom. Spoon chicken mixture into casserole; sprinkle with remaining almond mixture. Evenly pour remaining chicken broth on top.
Melt remaining 2 Tbsp butter. Place one sheet of fillo on work surface at a time. Brush lightly with some melted butter. Using a pizza cutter, cut crosswise into strips (about 1/2 in. each). Place strips randomly on top of chicken mixture. Continue with remaining fillo and butter. Bake 20 to 25 minutes until filling is hot and fillo is browned. Sprinkle casserole with additional confectioners' sugar, if desired.
Source:
"http://www.womansday.com/Recipes/Fillo-Topped-Moroccan-Chicken-Recipe.html"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 3339 Calories; 153g Fat (43.6% calories from fat); 271g Protein; 174g Carbohydrate; 27g Dietary Fiber; 688mg Cholesterol; 3776mg Sodium. Exchanges: 6 Grain(Starch); 34 1/2 Lean Meat; 9 1/2 Vegetable; 4 Fruit; 21 1/2 Fat; 2 Other Carbohydrates.
NOTES : Active Time: 20 minutesTotal Time: 45 minutes
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0