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Filo Topped Moroccan Chicken




Source of Recipe


Unknown






List of Ingredients



• 1 cup slivered almonds
  
• 1/4 cupconfectioners' sugar
  
• 1.5 tsp pumpkin spice
  
• 3 tbsp butter
  
• 2 cups chopped onion
  
• 1/2 tsp ground cumin & salt
  
• 1.5 cups chicken broth
  
• 2 cups shredded carrot
  
• 5 cups shredded chicken (1 whole chicken)
  
• 1/2 cup raisins
  
• 1/3 cup chopped cilantro
  
• 6 filo sheets, thawed
  






Instructions



1. Heat oven to 400. Process almond, sugar and 1 tsp spice 30 seconds until fine.
   
2. Heat 1 tbsp butter in large skillet over med heat. Add onion and cook 5 minutes until soft. Add remaining spice, cumin and salt; cook 1 minute. Stir in carrot and 3/4 cup chicken broth. Cook 1 minute until carrots are soft. remove from heat. Stir in chicken, raisins and cilantro.
   
3. Coat 2-qt shallow baking pan with nonstick spray. Sprinkle 1/2 cup almond mixture over bottom. Spoon on chicken and sprinkle with remaining almond mix. Evenly pour remaining broth on top.
   
4. Melt remaining 2 tbsp butter. Place one sheet of filo on work surface. Brush lightly with melted butter, use pizza cutter, cut crosswise into strips. Place strips randomly on chicken mixture. Continue with remaining filo. Bake 20-25 minutes, until filling is hot and filo is browned. Sprinkle with confectioners' sugar.