MOROCCAN CHICKEN (OR TURKEY) POT PIE

MOROCCAN CHICKEN (OR TURKEY) POT PIE (for six)

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2 pounds skinless boneless chicken breast halves, cut into 1 inch cubes

1 teaspoon paprika

1 teaspoon ground cumin

¼ teaspoon ground cinnamon

1 preserved lemon, pulp removed and discarded and peel cut into thin slivers, or 1 fresh lemon

3 tablespoons butter

1 large onion, cut into ½ inch cubes

1 cup imported green olives, pitted, coarsely chopped

1/3 cup golden raisins

2 tablespoons all-purpose flour

1 cup low salt chicken broth

1 pound frozen puff pastry, thawed

1 egg


  1. Preheat oven to 425*.
  1. Mix chicken cubes with paprika, cumin, and cinnamon in a large bowl to coat. Add the preserved lemon slivers or, if you are using a fresh lemon, cut it in half and remove seeds.  Using a small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons.  Add to chicken mixture and sprinkle the chicken generously with salt and pepper; stir to blend. 
  1. Melt butter in a large skillet over medium-high heat.  Add onion, olives and raisins.  Saute until onion is almost tender, about 4 minutes.  Add chicken mixture and stir 1 minute.  Sprinkle flour over and stir 1 minute.  Add broth and bring to a boil, stirring occasionally.  Transfer filling to individual ramekins or to a single large baking dish.
  1. Beat egg and 1 teaspoon water together in a small bowl and set aside. Roll puff pastry out on a lightly floured surface to ¼ inch thickness, and cut shapes 2 inches wider than the ramekins or baking dish.  Make several slits in top or pastry with a small, sharp knife.  Drape pastry over filling in ramekins or dish and brush with egg wash.   Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

 

 

adapted from Bon Appetit Magazine, December, 2007

 

 

 

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