This dish was inspired by our friend Mike and Lindsey's recent trip to Morocco and the President Choice's frozen version, but we believe our homemade version is 1000 times better.
Gabe was the chef behind all of this, I was the helper plus the photo-taker.
flipping action..
Gabe said he didn't follow a specific recipe, and kind of just made reference from a couple recipes online and improvised, which is what he's good at doing when it comes to cooking.
The ingredients are as follows: onions, sweet potatoes, chicken thighs, chopped prunes, golden raisins, cinnamon, yellow curry and some chicken stock for the filling; and phyllo pastry, almond slices, butter and confectioner's sugar for the shell.
We cooked the chicken thighs and onions first to get the flavours out, and then added in the rest of the ingredients for the filling. The sweet potatoes needed to be boiled and peeled before putting into the filling mixture. the sweet poatoes gives the filling more body and the golden raisins and prunes gives it a sweet flare.
The phyllo pastry was laid in the baking dish in layers with butter,crushed almond slices and confectioner's sugar in between the layers. Once the fillings are put in the baking dish, the pie should be wrapped up by the phyllo layers with the same ingredients layered in between.
Now pop it into the oven at 375F for about 30-45 mins or until the shell is golden brown.
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