Description
A hearty, spiced Moroccan-inspired chicken pie featuring tender chicken thighs, aromatic spices, chickpeas, and savory vegetables encased in crisp, golden puff or filo pastry. Perfect for a comforting dinner with a balance of warm flavors and satisfying textures.
Ingredients
Chicken Filling
- 500g chicken thighs, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp ground cinnamon
- 1 tsp ground paprika
- 1 tsp ground coriander
- 1 can (400g) chickpeas, drained and rinsed
- 200ml chicken stock
- 2 tbsp olive oil
- Salt and pepper, to taste
Pie Assembly
- 1 sheet puff pastry or filo pastry (about 250g)
Instructions
- Prepare the aromatic base: Heat the olive oil in a large pan over medium heat. Add the chopped onion and minced garlic, cooking until softened and fragrant, about 5 minutes.
- Toast the spices: Sprinkle in the ground cumin, cinnamon, paprika, and coriander. Stir continuously and toast the spices for about 1 minute to release their flavors without burning.
- Brown the chicken: Add the diced chicken thighs to the pan. Cook while stirring occasionally until the chicken is lightly browned but not fully cooked through, about 5-7 minutes.
- Add chickpeas and stock: Stir in the drained chickpeas and pour in the chicken stock. Season with salt and pepper. Bring the mixture to a simmer and cook uncovered until the sauce thickens and the chicken is fully cooked, about 15-20 minutes.
- Prepare for baking: Remove the pan from the heat and let the filling cool slightly. Transfer the filling evenly into a pie dish, spreading it out smoothly.
- Assemble the pie: Cover the filling with the puff pastry or filo pastry sheet, trimming any excess, and press the edges firmly to seal. You can crimp or flute the edges decoratively if desired.
- Bake the pie: Preheat the oven to 190°C (375°F). Place the pie dish on the middle rack and bake for 35-40 minutes, or until the pastry is puffed and golden brown.
- Serve: Remove the pie from the oven and allow it to cool for a few minutes before slicing. Serve warm, ideally with a simple fresh green salad.
Notes
- For extra sweetness and texture, add chopped dried apricots to the chicken filling while simmering.
- This pie pairs wonderfully with a crisp, simple green salad dressed lightly with lemon juice and olive oil.
- Filo pastry will create a lighter, crispier topping compared to puff pastry.
- Make sure to seal the pastry edges well to prevent filling from leaking during baking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Moroccan-Inspired
