Moroccan Filo Tart With Curried Chicken And Almonds Recipe - Cooking Index

Ingredients

• 16 Filo dough
• 1 teaspoon Safflower oil - for coating pan
• 2 1/2 cups 156g / 5.5oz Cubed - cooked chicken, boned and skinned
• 2 cups 474ml Defatted chicken stock
• 1/2 teaspoon 2.5ml Turmeric
• 1/2 teaspoon 2.5ml Cardamom
• 1/8 teaspoon 0.6ml Cayenne pepper
• 1/8 teaspoon 0.6ml Ground ginger
• 1/2 cup 31g / 1.1oz Minced onion
• 3 tablespoons 45ml Minced garlic
• 4 Eggs
• 5 Egg whites
• 3 tablespoons 45ml Minced parsley
• 2 teaspoons 10ml Herbal salt substitute
• 1/2 teaspoon 2.5ml Black pepper
• 1/2 cup 46g / 1.6oz Slivered almonds
• 1 teaspoon 5ml Grated gingerroot
• 6 tablespoons 90ml Unsalted butter - melted, plus 1 tsp.
• 2 teaspoons 10ml Date sugar
• 1/4 teaspoon 1.3ml Cinnamon
• Nutmeg