Moroccan Chicken Phyllo Pie

This recipe comes from the cookbook entitled Whitewater Cooks, and an individual called Val Grlic. Interesting name. At any rate, this recipe is great for those who like a savoury pie (I use the term loosely)  that combines fruit with meat. It might be best served at room temperature, with chutney or a yogurt based sauce. 

Ingredients:

• 3 tbsp vegetable oil

• 1 onion, finely chopped

• 1 garlic clove, chopped

• 3 boneless, skinless chicken breasts (or 2 large breasts) cut into smallish bite-sized pieces

• 1 teaspoon cumin

• 1 teaspoon cinnamon

• 2 teaspoons tomato paste

• 2 teaspoons honey

• 4 tbsp lemon juice

• 1/4 cup blanched almonds, finely chopped

• 1 & 1/2 cups of apricots and prunes that have been soaked in boiling water to soften

• 8 sheets of phyllo pastry

• 1/2 cup melted butter

Methods:
Saute the oil and garlic in oil, then add the chicken pieces and cook until browned. Add the cumin and cinnamon and cook for 2 minutes. Stir in the tomato paste, lemon juice and honey and cook for another 5 minutes, then add the dried fruit and almonds. Season to taste with salt and pepper.

Preheat your oven to 350 degrees F. Using a springform pan, place 6 sheets of buttered phyllo pastry one sheet at a time into the pan letting the edges hang over the edge. Pour the slightly cooled chicken mixture into the pan, fold over the sides of the phyllo pastry and then cover the entire thing with the two remaining sheets of phyllo pastry, buttered. Bake for about 40 minutes or until golden brown.