Moroccan Chicken Pot Pie

Ingredients for Moroccan Chicken Pot Pie

• 675g skinless boneless chicken breast halves, cut into 1-inch cubes

• 1 teaspoon paprika

• 1 cucchiaino di cumino macinato

• 1/4 teaspoons ground cinnamon

• 1 lemon

• 3 tablespoons butter

• 1 large onion, cut into 1/2-inch cubes

• 150g imported green olives, pitted, coarsely chopped

• 40g golden raisins

• 2 tablespoons plain flour

• 240ml low-salt chicken broth

• 1 refrigerated pie crust (half of 425g package)

Preheat oven to 218°C. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons . Add to chicken mixture; stir to blend.

Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.

Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

Avvertenza

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