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Rustic Moroccan chicken pie
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Prep Time:
20 minutes
Cook Time:
35 minutes
Total Time:
55 minutes
Delicious Moroccan-spiced chicken pie for a cozy winter dinner party.
Ingredients:
  • 1kg Free Range 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 stock
  • 20.00 ml corn flour, mixed with 20.00 ml hot water
  • 1 ½ cups flat leaf parsley, roughly chopped
  • 4 sheets frozen puff pastry, thawed
  • 1 egg, lightly beaten
Instructions:
  • Preheat your oven to a toasty 220°C.
  • In a bowl, combine chicken with 1 tablespoon of oil, garlic, turmeric, cumin, and coriander. Mix well to coat the chicken, then set aside.
  • In a large saucepan over medium heat, warm 2 tablespoons of olive oil. Sauté the onion until soft. Then, add the chicken and cook, stirring occasionally, until it browns, about 5 minutes.
  • Combine the carrots, chili, dates, and stock in a pot and bring to a boil. Then stir in the cornflour mixture.
  • Simmer over low heat for 15 minutes until the sauce thickens and the chicken is fully cooked. Remove from heat and allow it to cool.
  • Place 2 sheets of puff pastry on a lined baking tray to prepare the pie for baking.
  • Spread pie filling in the middle of the pastry circle. Brush edges with beaten egg. Stack remaining 2 pastry sheets, roll slightly, and place on top. Seal edges with a fork. Trim to 26cm round. Score the top, brush with egg, and bake until golden, around 20 minutes.
  • Serve alongside a crisp and refreshing salad.

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