Rustic Free Form Moroccan Chicken Pie

Comfort food gets a Moroccan touch with this rustic free form chicken pie.

The ingredient of Rustic Free Form Moroccan Chicken Pie

• 1 kg lilydale bulk chicken thigh fillets in 1cm cubes
• 3 tbsp olive oil
• 2 garlic cloves minced
• 2 tsp ground turmeric
• 3 tsp ground cumin
• 3 tsp ground coriander
• 1 tsp salt
• 1 large onion sliced
• 2 carrots diced
• 1 long green chilli finely diced
• 100g medjool dates seed removed roughly chopped
• 1 cup massel chicken style liquid stock
• 1 tbsp cornflour mixed with 1 tbsp hot water
• 1 1 2 cups fresh flat leaf parsley roughly chopped
• 4 sheets frozen puff pastry thawed
• 1 egg lightly beaten

The Instruction of rustic free form moroccan chicken pie

• preheat oven to 220c
• place chicken 1 tablespoon oil garlic turmeric cumin coriander and salt in a bowl and mix to coat chicken set aside
• heat 2 tablespoons of olive oil in a large saucepan over medium heat cook onion until soft add chicken and stir for 5 minutes or until chicken is brown
• add carrots chilli dates and stock bring mixture to the boil add cornflour mix
• reduce heat and simmer for 15 minutes until sauce has thickened and chicken is cooked through remove from heat set aside to cool
• to assemble the pie stack 2 sheets of puff pastry on top of a lined baking tray
• spoon pie filling on to the centre of the pastry brush edges of pastry with beaten egg place remaining 2 sheets on top of each other roll out slightly with a rolling pin place pastry on top of the pie filling pressing down edges with a fork to join trim edges to make a 26cm round using a sharp knife score the top of the pastry brush with egg bake for 20 minutes or until pastry is golden
• serve with salad

Nutritions of Rustic Free Form Moroccan Chicken Pie

fatContent: n a
saturatedFatContent: n a
carbohydrateContent: n a
sugarContent: n a
fibreContent: n a
proteinContent: n a
cholesterolContent: n a
sodiumContent: n a

Share this post