Friday, 29 August 2014

Moroccan Chicken Pot Pies with cumin and a crisp filo top

One of my favourite dishes is chicken pie, unfortunately I would normally make that with puff pastry, not good for the diet! So I’ve been meaning to try this one for a while and it was absolutely delicious, a great twist on your class chicken pie. The spices work so well with the chicken and vegetables and the filo top tastes just as great as puff pastry would, if not better! You must try it if you love chicken pie. It says to serve with a crisp green salad but personally I don’t think that’s needed, maybe a bit of broccoli if you feel you want more veg.


So here’s the recipe and some pictures to make you want to try it even more:


Ingredients:

Spray oil

2 large onions, finely sliced

1 garlic clove, finely chopped

3 cm piece of fresh ginger, peeled and finely chopped

2 tsp ground cumin

1 tsp paprika

4 chicken breasts, cut into chunks

3 tbsp cornflour

600ml chicken stock

2 carrots, peeled and sliced

100g frozen peas

Salt and pepper

3 sheets of filo pastry


Method:

Preheat the oven to 180c.

Spray a little oil into a large pan over a medium heat. Add the onion and cook gently for about 5 minutes, stirring from time to time, until softened. Add the garlic and ginger and cook for a further minute before adding the cumin and paprika. Then, allow them to toast for a minute.

In the meantime, toss the chicken pieces in the cornflour and a little salt and pepper until evenly coated. Stir these into the onion mixture and cook for 1 minute. Gradually add the stock, stirring all the time to blend in the cornflour without any lumps. Turn up the heat and add the carrots, peas and seasoning. Allow to come to the boil, then pop a lid on and reduce to simmer gently for 5 minutes until the chicken is cooked through and the sauce thickened.

Meanwhile, prepare the topping, slice up the filo pastry width ways and separate the sheets.

Once ready, divide the pie filling among six ramekins or hot pot dishes. Then divide the filo strips into six bunches. Pick up the bunches and lay one messily on top of each pie. The more bits that are sticking up and messy, the more likely the filo is to crisp up. Bake in the oven for 15 minutes or until the chicken is cooked through and piping hot, the filo is crisp and golden brown and the sauce is bubbling.

Once cooked, remove from the oven and serve.



For anyone wondering, there is also only 320 calories per serving!

 




 



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