Friday, November 21, 2014

Moroccan Chicken Pie with Sumac Yoghurt

Its definitely not been a long time between drinks for me but it's been a long time between blogging.  To be honest time is poor for me once again with many things happening outside these website walls consuming too much of my time.  I have to sit back and decide what I need to dedicate my time to and what is just wasting my time.  One of the things that gives me the most enjoyment is this blog "my nerdy hobby" I started for fun until my family started telling others about it and word got out.

So with that in mind and tasking myself with learning the art of prioritising I am moving forward.  And one of those things to assist is to cook.....

This Morrocan Chicken Pie not only tasted great but the house was filled with an aroma, sweet and spicy, that was entising and very pleasing on the nose.  Everyone was automatically drawn to the kitchen commenting on how good this smelled.

The taste was not disappointing either - with the pie being devoured by the whole family.   The balanced spices definitely laced the chicken with a Middle Eastern flavour combined with the sweetness of the apricots.  I removed the sweet potato from the original recipe as my family don't seem to do potatoes in pies unless it's Grandma's Curry Pie (made from left over stew) and added some extra vegetasbles. 

It must have been good I have had a request to make pot pies from this recipe so the individuals (you know who you are) can have them for lunch or for a snack after school.  Winner Winner Chicken Dinner!!

Moroccan Chicken Pie with Sumac Yoghurt
(recipe adapted from WW Eat Well Diabetes Cookbook)

Serves: 4
ProPoints per Serve: 9

500 grams chicken thighs, visible fat removed, diced
2 cloves fresh garlic, crushed
2 teaspoons fresh ginger, finely grated
2 teaspoons ground cumin
1/2 teaspoon ground cinnamon
1/3 cup dried apricots, chopped
400 gram can diced tomatoes
4 carrots, peeled and sliced
1 green capsicum, diced
1 cup chicken stock
1 tablespoon cornflour
2 tablespoon fresh coriander chopped
1 sheet Pampus reduced fat puff pastry
1/2 cup low fat natural yoghurt
1 teaspoon ground sumac

Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof pie dish with oil.

Heat half the oil in a large non-stick frying pan over high heat. Add chicken and cook, in batches, stirring, for 3–4 minutes or until browned. Remove from pan. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add garlic, ginger, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant.

Return chicken to pan with apricots, tomatoes, stock, carrots and capsicum and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until potato is tender. Stir cornflour and 2 tablespoons water in a small bowl until smooth. Stir cornflour mixture into chicken mixture and simmer for 2 minutes or until slightly thickened. Stir in coriander.

Spoon chicken mixture into prepared dish. Cut pastry into eight 3cm-wide strips. Top chicken mixture with pastry strips in a lattice pattern. Trim excess pastry and press edges to seal. Bake for 20 minutes or until pastry is golden.

Meanwhile, combine yoghurt and sumac in a small bowl.

Serve pie with sumac yoghurt.

(Click here for a printable version of this recipe)

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