Moroccan Chicken Pies

On 4th October 2014, This was dinner

I am so impressed with Bill Granger’s recipes. The Thai pork was good but I was that hungry I would have raved about the worlds best beans on toast if I had to, the potatoes last night were great but these pies were divine!

Preparing:

  • Preheat the oven to 170ºc (fan)
  • Trim and chop some boneless & skinless thighs into bite sized pieces
  • Chop an onion
  • Chop some garlic
  • Peel and grate some ginger
  • Peel and chop a butternut squash
  • Chop some dried apricots
  • Get some chicken stock prepared
  • Zest a lemon
  • Beat an egg
  • Get the flour, ground cinnamon, turmeric, pitted green olives, ready made puff pastry, oil & seasoning ready

Making:

Mix the flour, ground cinnamon, turmeric and seasoning together and toss the chicken pieces in it to coat.

Heat some oil in a large pan and brown the chicken (in batches if required) and remove from the pan.

Add a little more oil if required and add onion, garlic and ginger, cooking until softened.

Add the butternut squash, apricots, olives, stock and lemon zest and bring to the boil. Reduce to a simmer for about 10 minutes.

TWD_0410_Moroccan_Pie1

Remove from the heat and at this stage you can leave it to cool until you are ready to eat, or you could freeze some (once cool obviously).

Pop the mixture into your preferred pie dish and cut out the pastry a little larger than the dish. Brush the rim with egg and put the pastry on, sealing around the edges. Brush the top with egg and bake for 30-40 minutes

TWD_0410_Moroccan_Pie2

We served ours with a little frozen veg.

TWD_0410_Moroccan_Pie3

You will not be disappointed with these at all. Go on, give them a go.

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