Moroccan Chicken Pie
| Yield: | 1 Servings |
| Categories: |
| 3 | Rock cornish hens | |
| 4 | Cloveds garlic, minced | |
| 1 | tb | Salt |
| 1 | ts | Finely minced ginger root |
| 1 | ts | Fresh coriander or cilantro |
| 1/2 | ts | Ground black pepper |
| 1/4 | ts | Tumeric |
| 1 | pn | Saffron |
| 1 | c | Hot water |
| 3 | Cinnamon sticks, broken | |
| 1/4 | c | Butter cut into pieces |
| 1 | lg | Onion, chopped |
| 1 | c | Minced fresh parsley |
| 3 | tb | Butter |
| 1 1/2 | c | Slivered blanched almonds |
| 1/4 | c | Powdered sugar |
| 2 | ts | Ground cinnamon |
| 3 | tb | Lemon juice |
| 6 | Eggs, beaten until frothy | |
| 4 | Plain phyllo sheets | |
| 8 | Buttered phyllo sheets | |
| Additional powdered sugar and cinnamon for topping |
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