Moroccan chicken pie
|2||garlic — cloves, chopped|
|1 Tbs||curry powder|
|1 tsp||cinnamon — ground|
|1-2 cup||butternut — cubed, steamed or roasted|
|1/2 cup||macadamia nuts — or almonds|
|1/2-1 cup||tomato purée|
|10||olives — green, pitted and halved|
|1||chicken — roasted, shredded|
|1/2 cup||stock — chicken|
|salt — to taste|
|milk — or beaten egg, to glaze|
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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