Name: WATCH: Chicken and butternut pot pies
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 6 servings
Cuisine: Bake
Ingredients: 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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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