WATCH: Chicken and butternut pot pies
|500 g||chicken thighs — diced|
|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|
|1/2 tsp||ground coriander|
|1 tbsp||Moroccan dukka spice mix|
|400 ml||chicken stock|
|500 g||butternut — diced|
|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|
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.