Our Free form Moroccan Chicken Pie is perfect recipe to get you warm in all this wet weather. Mildly spicy and the addition of medjool dates give it a slightly sweet taste. Yum!
Ingredients
1 kg chicken thigh fillets, cut into 1 cm cubes
3 tbsp vegetable oil
2 garlic cloves, crushed
2 tsp ground tumeric
3 tsp ground cumin
2 tsp ground coriander
1 tsp salt
1 large onion, sliced
2 carrots, diced
1 long green chilli, finely diced
100 g medjool dates, seeds removed, roughly chopped
1½ cups flat-leaf parsley, roughly chopped
250 ml(1 cup) chicken stock
1 tbsp cornflour
1 tbsp hot water
4 sheets frozen puff pastry, thawed
1 egg, lightly beaten
green salad, to serve
Method
1 Preheat oven to 220°C.
2 In a large ceramic bowl, combine 1 tablespoon of oil, garlic, turmeric, cumin, coriander, salt and chicken. Mix well to coat chicken. Cover and set aside.
3 In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat and cook onion until soft. Add the chicken and cook for 5 minutes until browned. Add carrot, chilli, dates, parsley and stock. Bring mixture to the boil.
4 In a small bowl, combine cornflour and hot water and add to the pan. Reduce heat and simmer for 15 minutes, until sauce has thickened and chicken is cooked through. Remove from heat and set aside to cool.
5 To assemble the pie, stack 2 sheets of puff pastry on a baking tray lined with baking paper. Spoon chicken filling onto the centre of the pastry. Brush edges of pastry with a little beaten egg. Place remaining 2 sheets of pastry on top of each other and roll out slightly with a rolling pin. Place pastry on top of the pie filling, pressing down edges with a fork to join pastry base and top together. Trim edges to make a rough 26 cm round. Using a sharp knife, score the top of the pastry. Brush with more egg.
6 Bake pie for 20 minutes or until pastry is golden. Serve with salad.
Photography: Brett Stevens Recipe: Amber de Fiori
Styling: Ainsley Johnstone Art Direction: Anne Marie Cummins
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