|800 g||chicken — thighs, cubed|
|2||onion — sliced|
|2||garlic — cloves, crushed|
|5 ml||cumin — ground|
|5 ml||cinnamon — ground|
|2 ml||ginger — ground|
|5 ml||dried chillies — crushed|
|125 ml||stock — chicken|
|30 ml||fresh coriander — chopped|
|2||sweet potatoes — orange|
|1||eggs — large, lightly beaten|
|1||readymade shortcrust pastry|
|butter — melted|
Heat a layer of olive oil in a saucepan. Add the chicken cubes in batches and stir-fry over a high heat until browned. Remove from the saucepan and set aside.
Heat a little more oil and fry the onions until golden. Add the garlic, spices and chillies if using and stir. Return the chicken to the pan and stir well. Add the stock, honey and coriander and simmer for five to 10 minutes. Remove from the heat and leave to cool.
Meanwhile, cook the sweet potatoes in boiling water. Drain then mash together with the cream and season to taste.
Preheat a baking tray in the oven. Line a 20cm pie dish with the pastry. Prick the base with a fork. Brush the edge with milk. Cut small teardrop shapes or small circles out of the remaining pastry and stick them around the edge of the pie so that they overlap. Brush with milk or egg wash. Line with baking paper and fill with dried beans or ceramic baking beans. Blind bake on the preheated baking tray for 10 minutes. Remove the beans and paper from the tin.
Spoon the filling carefully into the pastry. Top with the sweet potato mash. Drizzle with a little melted butter. Put the pie dish onto the preheated baking tray and bake until the pastry is golden.
Image and text: Ideas magazine.
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