I really like making the Moroccan Chicken Phyllo Pie because it is something different to do with chicken. The flavours are unique and it is kind of fun to say that we are having pie for dinner!
3T veg oil; 1 chopped onion; 1 garlic clove chopped; 6 chicken breast, diced (really easy to do when the chicken is partially frozen); 1t cumin; 1t cinnamon; 1t harissa (do not have therefore do not add) 2t tomato paste; 2t honey; 4T lemon juice; 1/4 c chopped blanched almonds; 1 1/2 dried fruit soaked for a couple of hours in 1/2c boiling water (I use dry apricots because they are liked by all and find you don't really need to soak for that long); 8 sheets phyllo pastry and 1/c melted butter.
Saute onion and garlic in oil. Then add chicken and cook till brown. Add cumin and cinnamon and saute for two minutes. Stir in harissa and t paste, honey and lemon juice. Cook for 5mins. Then add almonds and fruit. Place one sheet of phyllo in springform pan. Paint it with some of the melted butter and do the same with 5 more sheets. The phyllo will drape over the sides of the pan. Pour the chicken mixture in to the springform and then fold the phyllo back on top and use the last two sheets which need to be brushed with butter too to top it off. Bake at 350 for 40 mins until it is lovely and brown. Slice it up and serve with tzatziki left over from the burgers and a green salad!