Morrocan Style Chicken-Crescent Casserole

Middle Eastern cuisine does me good especially when its easy to make! I came across this recipe and had to try it.  I adapted this recipe from Betty Crockers website.  I had a whole chicken that I needed to use up so I used shredded chicken instead.

Ingredients
1 tablespoon olive or vegetable oil
6 boneless skinless chicken breasts (about 1 1/2 lb), cut into bite-size pieces or shredded chicken
1/2 cup chopped onion
1 can of drained chick peas/garbanzo beans
1/2 cup sliced carrot
2 cans (14.5 oz) diced fire-roasted or regular tomatoes, undrained
1 tablespoon tomato paste
3 tablespoons chopped fresh cilantro
1 1/2 teaspoons paprika
2 teaspoon salt
3 teaspoon ground cumin
2 teaspoon ground cinnamon
1 teaspoon ground red pepper (cayenne)
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls (8 rolls) They don't sell this here so I used pie crust
1 egg, beaten
1 tablespoon sliced almonds
1/3 cp of raisins

1 Heat oven to 375°F. In 12-inch skillet, heat oil over medium-high heat. Add chicken, onion and carrot; cook and stir about 7 minutes or until chicken is browned and no longer pink in center. Stir in tomatoes, tomato paste, parsley, cilantro, paprika, salt, cumin, raisins, cinnamon and red pepper. Cook and stir about 5 minutes or until thoroughly heated
 
2 Into ungreased 11x7-inch (2-quart) glass baking dish or 9 1/2- or 10-inch deep-dish pie plate, pour hot chicken mixture. Immediately unroll dough over chicken mixture; pinch edges and perforations to seal. Brush dough with beaten egg; sprinkle with almonds.


3 Bake 18 to 25 minutes or until deep golden brown. If desired, garnish with fresh cilantro.