WATCH: Chicken and butternut pot pies

6 servings Prep: 15 mins, Cooking: 40 mins, Chill/rest/proof: 20 mins By Bianca Jones
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Ingredients (20)

500 g chicken thighs — diced
35 g cornflour
salt and freshly ground black pepper
2 tbsp olive oil
1 onion — chopped
2 garlic cloves — minced
1 tbsp fresh ginger — grated. Squeeze the juice out the juice and keep both
1 tsp ground cumin
1 tsp turmeric
1/2 tsp ground coriander
1 tbsp Moroccan dukka spice mix
400 ml chicken stock
500 g butternut — diced
1 tin chickpeas
120 g dried apricots — chopped
120 g pitted green olives — halved
1 1/2 tbsp preserved lemon — chopped
1 lemon — zested
ready-made puff pastry
1 egg — beaten
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Method:

Coat the chicken in the cornflour and season with salt and pepper, then set aside.

Fry the onion in the olive oil then cool until translucent. Add the garlic and ginger pulp, reserving the juice.

Add the spices, stirring to coat the onions. Cook only until fragrant.

Add the chicken and cook until lightly browned, then add the chicken stock and stir to de-glaze the pan.

Add the butternut, chickpeas, olives, apricots, and preserved lemon. Simmer with a lid on for 10 minutes.

Remove from the heat and stir in the lemon zest and ginger juice. Season with salt and pepper, if needed, and allow to cool.

Divide the filling into 6 oven-safe dishes, cut the pastry to size and top each pie with the pastry. Score the pastry and egg-wash each pie.

Bake at 180⁰C for 35-40 minutes or until the pastry is crisp, golden and cooked through.



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