Moorish Chicken and Nut Pie Recipe

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Ingredients:

Serving

3 tbsp olive oil
1 onion, quartered and thinly sliced
1/2 cup chicken stock, plus additional for sprinkling
3 cups cooked chicken, in bite size pieces
1 tbsp sweet paprika
1/2 tsp cumin
3/4 tsp ginger
1/4 tsp cinnamon
1/8 tsp cayenne
2 plum tomatoes, chopped
1/3 cup dark raisin
coarse salt
flour , for dusting
2 sheets frozen puff pastry, thawed
1/4 cup pine nuts, lightly toasted
1/4 cup slivered almonds, lightly toasted
1 large egg yolk
1 1/2 tsp milk
confectioners' sugar , for dusting

Directions:

Heat the olive oil in a large skillet over medium high heat. add the onion and cook till it begins to soften, 3-5 minutes.
Reduce heat to low and cook till the onion is very soft but barely browned, about 15 minutes, stirring occasionally and adding a little more olive oil and 1-2 t of chicken stock if the skillet looks dry.
Stir in the chicken and cook for 1 minute.
Add the paprika, cumin, ginger, cinnamon and cayenne and stir for a few seconds.
Add the 1/2 cup chicken stock, the tomatoes and raisins and cover the skillet and cook for 12-15 minutes.
The filling should be soft and moist; if it seems a little too wet, increase the heat to high for a few seconds so the liquid reduces.
Season the filling with salt to taste and let it cool completely.
The filling can be prepared up to a day ahead and refrigerated, covered.
Place the oven rack in the center of the oven and preheat to 375. lightly brush a 17x11 inch baking sheet with olive oil.
Lightly flour the work surface. using a floured rolling pin, roll out 1 sheet of puff pastry to a roughly 18x12 inch rectangle.
Transfer it to the oiled baking sheet. (I wasn't really precise in my rolling out of the pastry sheet - I know I didn't roll it out to 18 inches).
Roll out the remaining sheet of puff pastry to a rectangle that is slightly smaller than the first.
Spread the filling evenly over the pastry on the baking sheet, leaving about 1 inch bare along each of the 4 edges.
Sprinkle the pine nuts and almonds evenly on top.
Cover the filling with the second pastry rectangle. fold the edges of the bottom crust up over the top and crimp edges.
Place the egg yolk and milk in a small bowl and whisk to mix.
Brush the top of the pie with this egg wash.
Using a sharp knife, make slits all over the top crust to allow steam to escape.
Bake the pie on the center rack till golden brown and baked through, about 30 minutes.
Let the pie cool till slightly warm or room temperature.
Dust very lightly with confectioners' sugar, cut into squares.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	467.35 Kcal (1957 kJ)
Calories from fat	303.48 Kcal
		% Daily Value*
Total Fat	33.72g	52%
Cholesterol	61.87mg	21%
Sodium	537.02mg	22%
Potassium	456.06mg	10%
Total Carbs	26.74g	9%
Sugars	1.97g	8%
Dietary Fiber	2.13g	9%
Protein	17.61g	35%
Vitamin C	3.6mg	6%
Iron	2.2mg	12%
Calcium	45.2mg	5%

Amount Per 100 g
Calories	268.57 Kcal (1124 kJ)
Calories from fat	174.4 Kcal
		% Daily Value*
Total Fat	19.38g	52%
Cholesterol	35.55mg	21%
Sodium	308.6mg	22%
Potassium	262.08mg	10%
Total Carbs	15.37g	9%
Sugars	1.13g	8%
Dietary Fiber	1.22g	9%
Protein	10.12g	35%
Vitamin C	2.1mg	6%
Iron	1.3mg	12%
Calcium	26mg	5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

11.7

Points
13

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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