Moroccan-Style Chicken Pie

Ingredients

• 1 tablespoon all purpose flour 
• 0.5 teaspoon coarse kosher salt 
• 2 tablespoons cilantro leaves fresh chopped
• 0.3 cup golden raisins chopped
• 0.3 teaspoon ground cinnamon 
• 1 teaspoon ground ginger 
• 2 cups low-salt chicken broth 
• 2 tablespoons olive oil 
• 1 large onion chopped
• 2 tablespoons parsley fresh italian chopped
• 10 sheets phyllo pastry or fresh frozen thawed ( 17x12 inches)
• 3 tablespoons powdered sugar 
• 0.1 teaspoon saffron threads crumbled
• 1.5 pounds chicken thighs boneless skinless
• 0.5 cup slivered almonds 
• 0.5 teaspoon turmeric 
• 0.5 cup butter unsalted melted () (for brushing)

Equipment

• frying pan
• baking sheet
• oven
• plastic wrap
• kitchen towels
• pie form

Directions

1. Heat oil in heavy large skillet overmedium heat.
2. Add onion and sauté untiltender, about 10 minutes.
3. Mix in cinnamon,ginger, turmeric, and saffron; stir 1 minute.
4. Sprinkle flour over; stir 1 minute.
5. Add broth;bring to simmer.
6. Sprinkle chicken withsalt; add to broth mixture. Gently simmerchicken uncovered until cooked through,reducing heat if necessary to preventboiling, about 20 minutes. Stir in raisins. Setskillet aside until chicken is cool enough tohandle.
7. Transfer chicken to plate. Shred chickencoarsely and return to skillet. If sauce isthin, simmer over medium heat until saucecoats chicken thickly. Stir in cilantro andparsley. Season filling with salt and pepper.Cool filling completely. DO AHEAD: Can bemade 2 days ahead. Cover; chill.
8. Finely grind almonds,powdered sugar, 1/2 teaspoon coarse salt,and cinnamon in mini processor.
9. Stack 10 phyllo sheets on work surface.Invert 9-inch glass pie dish onto stack.
10. Cutaround dish through phyllo, making ten10-inch rounds.
11. Remove dish. Cover roundswith plastic wrap and damp kitchen towel.
12. Brush same pie dish with melted butter.
13. Place 1 phyllo round on work surface;brush with butter and sprinkle with scant 1tablespoon almonds. Top with another phylloround, brush with butter and sprinkle withscant 1 tablespoon almonds. Repeat stackingwith 3 more phyllo rounds, butter, andalmonds. Fit phyllo stack into prepared piedish.
14. Brush with butter. Spoon filling evenlyover.
15. Place 1 phyllo round on work surface.
16. Brush with butter and sprinkle with scant 1tablespoon almonds. Top with another phylloround, brush with butter and sprinkle withscant 1 tablespoon almonds. Repeat with 2phyllo rounds, butter, and almonds.
17. Placestack atop filling; top with remaining phylloround. Tuck in edges.
18. Drizzle more butterover top.
19. Cut 4 slits through top phyllo stackto allow steam to escape. DO AHEAD: Can bemade 6 hours ahead. Cover and chill.
20. Preheat oven to 375°F.
21. Place pie onrimmed baking sheet.
22. Bake uncovereduntil phyllo is golden and filling is heatedthrough, about 40 minutes. Cool 15 minutes.
23. Cut into wedges.