Rose Harissa Chicken Pot Pie
Prep: 20 minutes
Cook: 90 minutes
Cook: 90 minutes
Easy
Serves 2
Ingredients
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2 tbsp Belazu Crete Gold Extra Virgin Olive Oil
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2 onions, roughly sliced
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2 carrots, roughly sliced
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2 Belazu Beldi Preserved Lemons, flesh removed and skins finely sliced
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500g free-range chicken thighs, boneless and skinless, diced
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15g fresh coriander, stems finely chopped, leaves roughly chopped
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2 tbsp Belazu Rose Harissa
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1/4 tsp turmeric
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1/2 tsp ground cumin
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1/2 tsp ground coriander
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300 ml + 2 tbsp water
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1 tbsp cornflour
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2 eggs, beaten
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1 x 320g pack puff pastry
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2 tsp nigella seeds
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To serve
Mashed potato and greens or green salad
Method
- Step 1: Set a wide bottomed pan over high heat then pour in the olive oil and add the sliced onions and carrots. Season lightly with salt then reduce the heat to medium and cook for 15 minutes until softened and sweet.
- Step 2: Increase the heat and add the sliced Preserved Lemon along with the diced chicken thigh then stir together and fry for 3-4 minutes until coloured all over.
- Step 3: Add the chopped coriander stems, Rose Harissa, turmeric, ground cumin and ground coriander and fry for 1 minute. Pour in 300ml water, reduce to medium heat and simmer for 20 minutes.
- Step 4: Mix the cornflour with 2 tbsp water to create a slurry. Pour this into the pan and stir together to thicken. Remove from the heat immediately. Taste and adjust the seasoning to your liking. Decant the mix into two small pie dishes, or one large dish, and leave to cool completely.
- Step 5: Set your oven to 180C Fan. Brush a little beaten egg around the rim of the pie dish. Unroll the puff pastry and lay over the mix. Trim the sides of the pastry with a knife then use a fork to crimp the egdes and stick them to the rim of the dish. Make a little hole in the centre of the pastry so steam can escape then scatter over the nigella seeds and bake in the oven for 35-40 minutes until golden. Set a aside to rest for a few minutes before serving. Enjoy with mash and greens or a well-dressed leafy green salad.
