Savory pie with chicken and cashew nuts

Name: savory pie with chicken and cashew nuts
Cook time: 170 min
Total time: 170 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 225 g frozen filo pastry; 4 el traditional olive oil; 1,2 kg chicken bolt; 1 tl ground ginger; 1 bag saffron; 1,5 tl cinnamon powder; 400 g onion; bag fresh parsley; 4 medium sized egg; 125 g unsalted cashew nuts; 30 g granulated sugar; 60 g unsalted butter or margarine

Savory pie with chicken, cinnamon, saffron, ginger and cashew nuts.

Ingredients

Kitchen Stuff

1 food processor
1 baking dish (Ø 26 cm)

Directions

Let the filo puff pastry thaw according to the instructions on the package.
Heat the oil in a large frying pan and fry the chicken around brown.
Sprinkle the ginger powder, saffron, cinnamon powder and salt and pepper over the chicken.
Cut the onion into half rings. Add the onion to the chicken and cook for about 2 minutes.
Let the chicken covered over low heat for about 1 hour. Remove the chicken from the pan and allow to cool slightly.
Slice the parsley and add to the onions in the pan. Allow the cooking liquid of the onions to reduce to high heat until thick cooking liquid remains.
Beat the eggs with salt and pepper. Keep a portion of the eggs covered.
Stir the rest through the onion mixture and keep stirring until a smooth whole has formed. Allow the mixture to cool.
Remove the skin and the bones from the chicken and divide the meat into pieces.
Heat the oil in a frying pan and fry the cashew nuts lightly brown. Leave to cool on kitchen paper.
Grind the nuts in the food processor into granules (not too fine) and mix with the sugar and the cinnamon powder.
Preheat the oven to 175 ° C. Grease the quiche or baking dish.
Melt the butter in a small pan or microwave.
Place the film sheets in the form one after the other. Let the dots of the dough hang out of the mold and turn the sheets a quarter of a turn.
Lubricate each sheet with the butter in between. Divide the chicken over the bottom. Put a filovel on it and spread thinly with the butter.
Distribute the stirring mixture. Put a filovel on it and brush with butter.
Store 1 tbsp (per quiche for 4 people) of the nuts. Divide the rest over the dough. Put 3 sheets covered with butter.
Save all the hanging points and stick. Put the last sheet on it, brush with butter and hit the points inside.
Brush the dough lid with the rest of the eggs and sprinkle the rest of the nuts over it.
Bake the cake in the oven for about 40 minutes until lightly browned and done. Cover the cake with aluminum foil for the last 10 minutes of the baking time.
Cut the cake at the table into points.