Chicken Cilicia

Posted in Mediterranean Recipes
Chicken Cilicia
Chicken Cilicia is a savory Mediterranean-style chicken pie wrapped in flaky phyllo. The filling is fragrant with cinnamon, allspice, cumin, herbs, lemon, and toasted almonds, giving it a warm, savory-sweet character without becoming dessert-like.

Ingredients

  • 2 tablespoons olive oil
  • 1½ pounds boneless skinless chicken thighs
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon cumin
  • ½ teaspoon cinnamon
  • ½ teaspoon allspice
  • ½ teaspoon Aleppo pepper or paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup chicken stock
  • 1 tablespoon lemon juice
  • 1 teaspoon honey
  • ½ cup toasted sliced almonds
  • ¼ cup chopped parsley
  • 2 tablespoons chopped mint
  • 10 sheets phyllo dough, thawed
  • 6 tablespoons butter, melted
  • Sumac, optional garnish

Instructions

  1. Cook the Chicken: Heat 1 tablespoon olive oil in a skillet. Season the chicken lightly and cook until browned and cooked through. Remove, cool slightly, and shred.

  2. Make the Filling: Add remaining olive oil and the onion to the skillet. Cook until softened, then add garlic, cumin, cinnamon, allspice, Aleppo pepper, salt, and black pepper. Stir in the shredded chicken, stock, lemon juice, and honey. Cook until the mixture is moist but not soupy.

  3. Add Herbs and Almonds: Remove from the heat and stir in the toasted almonds, parsley, and mint. Cool the filling before assembling.

  4. Layer the Phyllo: Heat the oven to 375°F. Brush a 9-inch pie dish or skillet with melted butter. Layer 6 sheets of phyllo in the dish, brushing each with butter and letting the edges overhang.

  5. Fill and Close: Add the cooled chicken filling. Fold the overhanging phyllo over the filling, then top with remaining phyllo sheets, brushing each with butter and tucking the edges in.

  6. Bake: Bake for 30-35 minutes, until deeply golden and crisp. Rest for 10 minutes before slicing. Sprinkle with sumac if using.

Taking Inspiration from a Favorite

This dish is a variation on one I had at La Mediterranee in San Francisco: flaky phyllo on the outside, warmly spiced chicken inside, and just enough sweet-savory flavor to make it memorable. It is delicious, but I like it best in smaller servings because the filling leans a little sweet for a full main dish.

Almonds add crunch, lemon keeps the filling bright, and herbs keep the spices from feeling too heavy. Serve it with cucumber salad, Greek salad, yogurt sauce, roasted carrots, or lemony greens. It can be a light main dish, but it is also great cut into smaller wedges for a shared appetizer.

Tips

  • Keep the filling moist enough to taste rich, but dry enough that it does not make the phyllo soggy.
  • Cool the filling before assembling so the phyllo stays crisp.
  • The filling can be made a day ahead. Assemble the pie shortly before baking.
  • Leftovers reheat best in the oven.

Variations

  • Add chopped dried apricots or golden raisins if you want more sweet-savory contrast.
  • For a richer filling, stir in a spoonful of Greek yogurt once the mixture cools.

Nutrition Facts

  • Serving Size: 1 small wedge
  • Servings Per Recipe: 8
  • Calories: 430

% Daily Value

  • Total Fat: 27g (35% DV)
  • Saturated Fat: 10g (50% DV)
  • Cholesterol: 105mg (35% DV)
  • Sodium: 470mg (20% DV)
  • Total Carbohydrates: 22g (8% DV)
  • Dietary Fiber: 2g (7% DV)
  • Total Sugars: 3g
  • Protein: 25g
  • Vitamin A: 140mcg (16% DV)
  • Vitamin C: 7mg (8% DV)
  • Calcium: 60mg (5% DV)
  • iron: 3mg (17% DV)

Note: The “% Daily Value” (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is an estimate and will vary based on ingredients and preparation.