Description
A hearty and aromatic Moroccan chicken pie packed with flavorful spices, tender shredded chicken, chickpeas, and sweet apricots all encased in a crispy, flaky puff pastry crust. Perfect for a comforting dinner with a deliciously exotic twist.
Ingredients
Filling
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 2 cups cooked shredded chicken
- 1/2 cup chickpeas
- 1/4 cup dried apricots, chopped
- 1 cup chicken stock
Pastry
- 1 sheet puff pastry
- 1 egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to get it ready for baking the pie.
- Sauté Onion: Heat the olive oil in a pan over medium heat, add the chopped onion, and cook until it becomes soft and translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, ground coriander, and cinnamon. Cook for about 1-2 minutes until the spices become fragrant.
- Combine Filling Ingredients: Add the shredded chicken, chickpeas, chopped dried apricots, and chicken stock to the pan. Stir everything together and let it simmer until the mixture thickens, about 8-10 minutes.
- Prepare Pie: Transfer the thickened filling into a baking dish, spreading it out evenly.
- Cover with Puff Pastry: Lay the puff pastry sheet over the filling, trim any excess, seal the edges by pressing them together, and prick the top lightly with a fork.
- Brush with Egg: Brush the top of the puff pastry with the beaten egg to give it a golden shine when baked.
- Bake: Place the pie in the preheated oven and bake for 30–35 minutes, or until the pastry is golden brown and crisp.
Notes
- Serve warm with a simple green salad for a complete meal.
- This pie can be assembled ahead of time and baked just before serving.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan
