Moroccan chicken pie

If you use pre-roasted chicken, this pie is quick and easy to make.
 
braai recipes, chicken, pie
Image by:
Recipe from: 23 September 2015
Preparation time: 20 min
Cooking time: 30 min
 
 

Ingredients

 
  • butter
  • 2
    of garlic, chopped
  • a pinch of saffron (optional)
  • 1
    Tbs
    curry powder
  • 1
    tsp
    cinnamon
  • 1-2
    cup
    butternut cubes, steamed or roasted
  • 1/2
    cup
    macadamia nuts or almonds
  • 1/2-1
    cup
    tomato purée
  • 10
    green olives, stoned and halved
  • 1
    roasted chicken, shredded
  • 1/2
    cup
    chicken stock
  • 1/2
    cup
    cream (optional)
  • salt, to taste
  • 4-6
    sheets phyllo pastry, thawed
  • a little milk or 1 beaten egg, to glaze the pastry
Servings: Change Serving
 
 

Method

 
Melt 4 tablespoons of butter in a pan and fry the garlic and spices for 5 minutes. Add the butternut, nuts, tomato purée, olives, chicken, stock and cream; simmer for 10 to 15 minutes. Season with salt and pepper and simmer for a few more minutes. The mixture should reduce until fairly dry.

Unroll the phyllo pastry. Paint each sheet with melted butter before you layer another sheet on top. Put the stack of sheets into a greased flatbottomed potjie and ladle the filling on top. Wrap the edges of the pastry over the filling to create a parcel. Glaze the pastry with milk or egg.

Put the lid on the potjie and cook over medium-hot coals for 20 to 30 minutes or until the crust is golden brown. Or bake in an oven at 200 °C without the lid. Another option is to put the filling in a rectangular oven-proof dish and cover it with a few sheets of phyllo pastry.

Let the pie cool down in the pot and unmould. Slice into wedges and serve with chutney.

Recipe reprinted with permission of Go! Magazine
Text by: Aletta Lintvelt Images by: Dirk Pieters

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Read more on: braai recipes  |  chicken  |  pie
 

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Tip of the day

 
Carving meat
Always allow your roast to rest for 5 to 15 minutes before carving so that the juices can be reabsorbed and the meat presents an even surface when sliced. Use a short- or long-bladed knife, and a two-pronged carving fork with a guard. To prevent the meat from losing juice, steady it with the flat of the fork, rather than piercing.
 

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