Moroccan chicken pot pie

By Drum Digital
04 September 2014

Crispy pastry tops a fragrant, creamy chicken mixture. The typical Moroccan flavours of the chicken pot are perfectly balanced so don’t be tempted to leave out any of the ingredients.

Serves 6

Preparation: 20 min

Marinating: 1 hour

Cooking: 45 min

MARINADE

250 ml (1 c) thick plain yoghurt

juice of 2 lemons

zest of 1 lemon, finely chopped

2 garlic cloves, crushed

20 ml (4 t) ground cumin

5 ml (1 t) chilli powder

CHICKEN

8 chicken breast fillets, sliced

SAUCE

30 ml (2 T) oil

2 onions, finely chopped

1 cinnamon stick

2 cans (400 g each) chopped tomatoes

10 ml (2 t) ground ginger

10 ml (2 t) ground coriander

15 ml (1 T) paprika

2 garlic cloves, finely chopped

375 ml (1½ c) chicken stock

75 ml (5 T) cold butter, cubed

24 green olives, pitted

125 ml (½ c) chopped fresh coriander

125 ml (½ c) chopped fresh parsley

salt and pepper

PASTRY

18 phyllo pastry sheets, thawed

melted butter

1 egg, lightly whisked

Marinade: Combine the ingredients in a large non-metal bowl.

Chicken: Stir the chicken into the marinade, cover and chill for 1 hour.

Sauce: Heat the oil in a large pan, add the onions and cinnamon stick and fry over medium heat for 3 minutes or until the onions are soft.

Add the tomatoes, ginger, coriander, paprika, garlic and stock and simmer for 10 minutes or until the sauce has reduced and thickened slightly.

Stir the chicken with the marinade into the pan and cook gently for 10 minutes or until the chicken is just cooked through but still tender. Stir in the cold butter, olives, coriander and parsley. Season with salt and pepper. Spoon into 6 single-serving baking dishes and set aside to cool.

Preheat the oven to 190 °C.

Brush butter over one pastry sheet, crumple the pastry and place on top of one of the baking dishes. Repeat, using 3 pastry sheets for each dish.

Brush the top with whisked egg. Bake for 20 minutes or until the pastry is crisp and golden and the filling is bubbling.

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