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Home 30 Minute Sweet and savoury chicken pie with cinnamon almonds

Sweet and savoury chicken pie with cinnamon almonds

Name: How to cook Sweet and savoury chicken pie with cinnamon almonds - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: Serves 4 servings
Cuisine: Us

Introduce

Chef :

Santy Coy

Sweet and savoury chicken pie with cinnamon almonds

Pastilla, the rich meat pie that encapsulates Moroccan cuisine and its ability to combine sweet and savoury so cleverly, is the inspiration behind this this. There’s some effort involved, but it’s well worth it for this glorious pie. Save time by making the dough a day ahead, or alternatively, use store-bought shortcrust pastry. Perfect for Christmas lunch too.

Ingredient

Food ration :

Serves 4 servings

Cooking time :

1 hour 45 minutes

80 g

plain flour, plus extra for dusting

40 g

wholemeal flour

1 1/2 tsp

caster flour

115 g

unsalted butter, fridge cold and cut into 1 1/2 cm cubes

garlic cloves, peeled and crushed

60 ml

ice cold water

1/2 tsp

olive oil

large onion, peeled, halved and thinly sliced (200 g)

2 g

fresh ginger, peeled and finely grated

400 g

chicken breast or chicken thigh boneless and skinless

1/4 tsp

ground cinnamon

1/8 tsp

saffron threads, soaked in 30 ml hot water for 20 minutes

5 g

fresh coriander, roughly chopped, plus extra picked leaves to garnish

large eggs

3/4 tbsp

lemon juice

1 tbsp

caster sugar

25 g

blanched almonds, toasted

Cooking instructions

* Step 1

For the dough.. Whisk both flours, the sugar and 1/4 tsp of salt together in a large bowl. Add garlic.

* Step 2

Add the butter and incorporate in into the flour by squashing each cube flat into your fingers. Don’t overwork the butter, you want chunks of it throughout the dough, so a light press with your fingers will do.

* Step 3

Add cold water and use your hands to gather the dough together into shaggy ball. Wrap in cling film or reusable plastic wrap and refrigerate for 20 minutes.

* Step 4

Liberally flour a clean work surface and a rolling pin and roll the dough out into a 28 cm x 18 cm rectangle. Fold the shorter ends in towards each other so that they meet in the middle, then fold the dough in half. Roll the dough once with the rolling pin.

* Step 5

Repeat this process again 3 times more, folding in the shorter ends and then folding the dough in half. Wrap with cling film or reusable plastic wrap and refrigerate for at least 1 hour or overnight.

* Step 6

For the topping. Put 1 1/2 tbsp of the oil into a large sauté pan, for which you have a lid, on a medium high heat. Add the onion and cook, stirring occasionally, until softened and light golden, about 5 minutes.

* Step 7

Add the ginger, chicken and cook for 4 more minutes, to seal the chicken. Add the saffron water, cinnamon, 200 ml of water, 3/4 tsp salt and a good grind of pepper.

* Step 8

Lower the heat to medium - low, then cover and leave to cook for about 25 minutes or until the chicken is cooked through. Transfer the chicken to a bowl, roughly shred into large chunks and set aside.

* Step 9

Return the pan to a medium - high heat and allow the sauce to bubble and reduce for about 8 minutes, to roughly 6 tbsp. Remove from the heat and stir in the chicken and coriander.

* Step 10

Next, make the cinnamon almonds. Add the sugar, cinnamon, oil and 1 tsp of water to a small saucepan on a medium heat. Stir continuously until bubbling, about 2 minutes, then add the almonds and cook for 2 minutes more, or until crystallised.

* Step 11

Transfer to a parchment - lined plate and leave to cool completely. Roughly chop.

* Step 12

Preheat the oven to 190ºC fan.

* Step 13

Cut out a piece of baking parchment with similar dimensions to a large baking tray and place it on a work surface. Lightly flour the paper, then roll the dough out on it into 28cm x 28 cm square. Fold over the ends by about 1/2 cm to create a thin rim about the edge.

* Step 14

Transfer the parchment and dough to a large baking tray. Spread the chicken on a base, up to the rim, and bake for 22 minutes.

* Step 15

Remove from the oven and use the back of a spoon to create two wells in the chicken mixture. Crack your eggs into the wells and sprinkle with a little salt and pepper. Bake for another 7 - 9 minutes or until the whites have cooked through and the yolks are still runny.

* Step 16

Slide on to a wooden board, spoon over the lemon juice, drizzle with remaining 1 1/2 tsp of olive oil and sprinkle with the extra coriander and the cinnamon almonds.