 |
|
 |
|
|
|
|
|
|
|
2 c. onion
1 T. olive oil
20 strands of saffron
2# boneless, skinless chicken thigh, cubed or 2.5 cups chicken flavored seitan (if your using seitan, increase the ginger, saffron and turmeric)
1 t. cinnamon
1 t. turmeric
2 t. fresh ginger, peeled and grated
1 c. water
2 t. salt
1.5 c. almonds, toasted
½ c. powdered sugar
1 t. cinnamon
1 package phyllo, brought to room temp
1 stick butter, melted
|
|
 |
|
 |
|
 |
Sauté onions in oil with saffron until translucent.
Add the rest and let simmer on med/low heat, covered, for one hour.
Combine in a food processor and process until almonds appear crushed.
Brush an ovenproof (approx 8-9" diameter) round pan with butter.
Lay 8 layers of phyllo, brushing every 2 layers with butter and alternating overhang around the rim so it hangs over the outside of the pan about 5", enough to fold over to cover the top once assembled.
With a slotted spoon, spread a single layer of the chicken mix.
Top with 3 sheets of phyllo.
Spread 1 - 1½ c. almond mix.
Fold edges over to cover almonds, basting the folds with butter so they adhere. If necessary, cover with another sheet of phyllo.
Brush with butter and bake at 450 on the bottom rack for 10 minutes if filling is warm or at 350 for 20 minutes if the filling is cold. The top will appear golden brown.
Flip onto a serving plate so the bottom is up.
Dust with powdered sugar and cinnamon and serve.
|
