I invited one of my nieces over for dinner promising her a slow cooked pie but ran out of time so pulled out some good ole Bill Granger Moroccan Chicken Pie instead and it was just as good.
- 1/3 cup plain flour
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 750g free range chicken thighs, skinned, boneless, cut into 3cm dice
- 2 tbsp olive oil
- 1 large onion, finely chopped
- 2-4 garlic cloves, crushed
- 2-4 tsp grated ginger
- 500g butternut pumpkin, peeled, deseeded & cut into small chunks
- 100g (3/4 cup) dried apricots, roughly chopped
- 100g (3/4 cup) pitted green olives
- 375ml (1 1/2 cups) chicken stock
- 1 tbsp preserved lemon rind, finely chopped
- 375g puff pastry block or sheet
- 1 free range egg yolk, lightly beaten
- Preheat oven to 180oC.
- Combine the flour, cinnamon & turmeric in a bowl and season with sea salt & freshly ground pepper. Toss the chicken to coat, shaking off any excess flour. Place the oil in a large frying pan on a medium-high heat.
- Brown the chicken in batches and set aside. Lower heat and add onion, garlic & ginger stirring occasionally for 5 minutes until onion is soft.
- Add the chicken back in. Throw in pumpkin, apricots, olives, stock and lemon. Bring to the boil then reduce heat and simmer for 10 minutes.
- Remove from the heat and season to taste. Set aside in the fridge until cold.
- Add the mixture to the pie dish and roll out the pastry to size. Brush the rim of the dish with egg yolk and cover with pastry pushing down lightly to seal. Brush the pie top with more egg yolk and bake for 35-40 minutes until golden brown. Enjoy!