Real African Dishes: [MC-AllEthnic-Recipes] Thessaly Sweet Chicken Pie with Raisins and Cinnamon - Greek ;17g Carbohydrate; 3g Dietary Fiber

Friday, November 4, 2011

[MC-AllEthnic-Recipes] Thessaly Sweet Chicken Pie with Raisins and Cinnamon - Greek ;17g Carbohydrate; 3g Dietary Fiber

* Exported from MasterCook *

Thessaly Sweet Chicken Pie with Raisins and Cinnamon - Greek

Recipe By :
Serving Size : 9 Preparation Time :0:00
Categories : Fowl/Poultry LowerCarbs
Meat

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 pounds stewing chicken -- 1 whole chicken
salt -- to taste
3/4 cup extra virgin olive oil
5 medium red onions -- finely chopped
3 large eggs -- lightly beaten
1/2 cup golden raisins
2 teaspoons ground cinnamon
freshly ground black pepper -- to taste
1 pound commercial phyllo dough sheets -- defrosted and at room temperature, or homemade phyllo, divided into 6 balls, rolled out to 20-inch circles or 18x23-inch rectangles (depending on your pan), and stacked

Bring the chicken to a boil in a large pot of salted water. Simmer, skimming the surface as needed to remove any foam, until the chicken is cooked, about 1 hour. Drain and set aside to cool. Remove and discard the skin. Bone the chicken and shred the meat; set the meat aside.

Heat the 1/4 cup of the olive oil in a large, heavy skillet or large, wide pot over medium heat and cook the onions, stirring, until translucent and wilted, about 7 minutes. Add the chicken meat to the skillet and cook all together over low heat for 10 to 12 minutes. Set aside to cool. Mix in the eggs and raisins and season with the cinnamon, salt, and pepper.

Preheat the oven to 375F and lightly oil a 14 or 15-inch round or 13x18-inch rectangular baking pan that is 2 inches deep.

If using commercial phyllo, open the package and place the sheets in front of you. Keep them covered. Place 7 sheets, one at a time, on the bottom of the baking pan, brushing each with some of the remaining olive oil and letting the excess hang over the sides. Spread the filling evenly over them and to with another 4 to 6 sheets of pastry, brushing each with olive oil as well.

If using homemade phyllo, layer 4 sheets on the bottom of the pan, brush each with olive oil, letting the excess hang over the sides. Spread the filling over them and top with 2 more sheets, brushing each with olive oil as well.

Gently press the pie down with your palms and join the bottom and top sheets of phyllo together to form a decorative rim around the perimeter of the pie. Sprinkle the top with a little water and score the pie into serving pieces without cutting all the way through from one end of the pan to the other. Place in the oven and bake until golden, 50 minutes to 1 hour. Remove from the oven, let cool slightly, and serve.

Makes 8 to 10 servings.

Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
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Per Serving (excluding unknown items): 656 Calories; 43g Fat (69.6% calories from fat); 25g Protein; 17g Carbohydrate; 3g Dietary Fiber; 160mg Cholesterol; 344mg Sodium. Exchanges: 2 Grain(Starch); 3 Lean Meat; 1 1/2 Vegetable; 1/2 Fruit; 7 Fat.

NOTES : Borek or Kotopita Glykia

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0