Name: Rustic free-form Moroccan chicken pie
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 1
Ingredients: 1 kg Bulk Chicken Thigh Fillets, in 1cm cubes; 54.60 gm olive oil; 2 garlic cloves, minced; 2 tsp ground turmeric; 7.50 gm ground cumin; 3 tsp ground coriander; 2.40 gm salt; 1 large onion, sliced; 2 carrots, diced; 1 long green chilli, finely diced; 100g medjool dates, seed removed, roughly chopped; 255.00 gm chicken style liquid stock; 10.00 gm cornflour, mixed with 10.00 gm hot water; 375.00 ml fresh flat-leaf parsley, roughly chopped; 4 sheets frozen puff pastry, thawed; 1 egg, lightly beaten

Rustic free-form Moroccan chicken pie

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Prep Time:
20 minutes

Cook Time:
35 minutes

Total Time:
55 minutes

Moroccan-inspired rustic chicken pie for ultimate comfort food experience.

Ingredients:

1 kg Bulk Chicken Thigh Fillets, in 1cm cubes
54.60 gm olive oil
2 garlic cloves, minced
2 tsp ground turmeric
7.50 gm ground cumin
3 tsp ground coriander
2.40 gm salt
1 large onion, sliced
2 carrots, diced
1 long green chilli, finely diced
100g medjool dates, seed removed, roughly chopped
255.00 gm chicken style liquid stock
10.00 gm cornflour, mixed with 10.00 gm hot water
375.00 ml fresh flat-leaf parsley, roughly chopped
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten

Instructions:

Preheat the oven to 220 degrees Celsius.
In a bowl, combine chicken, 1 tablespoon oil, garlic, turmeric, cumin, coriander, and salt until chicken is evenly coated. Set aside.
In a large saucepan over medium heat, sauté the onion in 2 tablespoons of olive oil until soft. Add the chicken and cook, stirring occasionally, for about 5 minutes until browned.
Combine the carrots, chili, dates, and stock in a pot and bring to a boil. Stir in the cornflour mixture.
Simmer gently for 15 minutes until the sauce has thickened and the chicken is fully cooked. Remove from heat and let it cool.
Place 2 sheets of puff pastry neatly on a lined baking tray to create the base for the pie.
Spoon pie filling onto the center of the pastry. Brush edges with beaten egg. Layer the remaining 2 sheets, roll them out slightly, then place on top of the filling. Press edges with a fork to seal. Trim to a 26cm round. Score the top with a sharp knife, brush with egg, then bake for 20 minutes until golden.
Serve alongside a fresh, crisp salad.

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