Chicken and Onion Pie

• 2 large onions, sliced (about 1 pound)
• 3 tablespoons sunflower oil
• 1/3 cup blanched almonds
• 1/2 teaspoon ground ginger
• 1 1/2 teaspoons ground cinnamon
• 10 ounces boneless, skinless chicken thighs
• Salt and black pepper
• 1/2 cup chopped cilantro
• 7 large sheets of fillo (about 7 ounces)
• About 3/4 stick (6 tablespoons) butter, melted
• 1 egg yolk
• To decorate: confectioners sugar and cinnamon

1. Put the onion in a wide saucepan with 2 1/2 tablespoons oil and cook, over a low heat, with the lid on, stirring occasionally, for up to 30 minutes, until it is very soft and only just beginning to color.
2. Fry the almonds in the remaining drop of oil, stirring and turning them over, until lightly golden.
3. Drain on paper towels and chop them coarsely.
4. When the onions are cooked, stir in the ginger and cinnamon, then put in the chicken, cut in bite-size pieces, and season with salt and pepper.
5. Cook, uncovered, stirring occasionally, for about 15 to 20 minutes, until the onions are pale gold.
6. If by this time there is still some liquid left (which would make the pastry soggy), remove the chicken pieces from the pan and continue to cook the onion until the liquid has evaporated and you can see the oil sizzling.
7. Now return the chicken to the pan, add the cilantro, and mix very well.
8. Open out the sheets of fillo when you are ready to use them and leave them in a pile so they dont dry out.
9. Fit the first sheet in a greased round baking pan or dish about 9 1/2 inches in diameter and brush it entirely with melted butter, pressing the fillo into the corners with the brush and letting the longer edges hang over the sides.
10. Repeat with 4 sheets, brushing each with melted butter, including the ends that overhang the sides at different points (again, to prevent them from drying out).
11. Spread the chicken and onion mixture evenly in the hollow, then bring the overlapping fillo up over the filling to cover it.
12. Sprinkle all over with the chopped almonds.
13. Lay another sheet of fillo over the top, brush it with melted butter, then lay the final sheet on top of that.
14. Do not brush the last sheet with melted butter.
15. Cut the longer overhanging ends of the sheets in a curve, leaving a wide margin round the pan.
16. Now tuck these edges into the sides of the pan around the pie.
17. Brush the top with egg yolk mixed with a drop of water.
18. Bake the pie in an oven preheated to 350F, for 30 to 40 minutes, until it is puffed up, crisp, and golden.
19. Now put the pie on the bottom surface of the oven for about 15 minutes, which will help to brown the bottom.
20. Turn out the pie or serve it in the baking dish.
21. Serve the pie hot, dusting the top with confectioners sugar and then making a geometric pattern on the white confectioners sugar with the golden-brown cinnamon.
22. For a version that comes from Tetouan, add the juice of 1/2 lemon and the chopped peel of 1/2 preserved lemon (see page 7) to the filling.
23. In this case, do not sprinkle the top of the pie with sugar or cinnamon

onions, sunflower oil, blanched almonds, ground ginger, ground cinnamon, chicken, salt, cilantro, butter, egg yolk, confectioners sugar

Taken from www.epicurious.com/recipes/food/views/chicken-and-onion-pie-372980 (may not work)