Tortilla LASAGNA Moroccan Chicken Nut Pie
1/2 lb almond, blanched
1/2 ts cinnamon
1 honey; to taste
1 tb margarine
EVO
1 med onion; minced
1/2 chicken; boned & cubed small
1/2 ts pepper
1 pn saffron
1/2 ts cinnamon
3/4 c parsley; minced
1/4 c coriander; minced
1 salt; to taste
2 egg
7-8 tortillas
(Rice is an option) Brown almonds in a little oil until golden. Chop coarsely or pound with a mortar and pestle. Add 1/2 teaspoon cinnamon and honey. Set aside. Heat margarine in a large heavy pot. Add minced onion and sauté, for a few minutes. Add chicken meat equivalent to about 1/2 chicken (e.g. two boneless breasts), cut in small pieces (as for a pot pie), along with pepper, saffron, 1/2 teaspoon cinnamon, parsley, coriander, and salt to taste. Simmer until the chicken is done. Beat two eggs and slowly stir them into the sauce. remove from heat. Layer and Bake as Lasagna. sprinkle with powdered sugar,