Pot pie with a twist
Chef Anna March adds Moroccan flavours to a classic,
Makes: 4 servings ❚ 8 chicken thighs (bone-in, skin-on) ❚ ¼ cup (50 mL) vegetable oil ❚ Kosher salt and pepper to taste ❚ 4 onions, finely sliced ❚ 1 tbsp (15 mL) chopped garlic ❚ 1 tbsp (15 mL) chopped fresh ginger ❚ ½ tsp (2 mL) red pepper flakes ❚ 2 tsp (10 mL) ground cumin ❚ 1 tsp (5 mL) powdered ginger ❚ 1 ½ tsp (7 mL) turmeric ❚ 1 tbsp (15 mL) smoked paprika ❚ 1 cinnamon stick ❚ 2 cups (500 mL) chicken stock ❚ ¼ cup (50 mL) sultana raisins, chopped ❚ ¼ cup (50 mL) apricots, chopped ❚ 1 lemon zested and juiced ❚ 2 large sweet potatoes, peeled and cubed ❚ 1 bunch scallions, sliced finely ❚ 1 bunch fresh coriander, chopped ❚ 1 box puff pastry or 1 flaky pastry recipe, rolled out ❚ Egg wash (1 egg beaten with 1 tbsp water) 1. Pat chicken thighs dry and season generously with salt and pepper.
2. In a Dutch oven, heat the oil on medium heat until hot. Sear the chicken thighs skin side down until lightly browned. Remove the chicken thighs from the pan and set aside.
3. Add the onions, garlic and ginger to the pan and sweat them in the oil until they are softened (about 5 minutes). 4. Add red pepper flakes, cumin, powdered ginger, turmeric, smoked paprika and cinnamon stick. Place chicken thighs back into the pot. 5. Cover the chicken with the stock, raisins, apricots, lemon juice and zest and sweet potatoes. Bring to a simmer and cover the pot. Simmer on low heat until the meat is tender (about an hour). 6. Remove chicken from casserole. Pick the meat from the bones and mix the pulled meat back in with the remaining sauce in casserole. Stir in the scallions and cilantro. Divide the mixture into ramekins and cover the tops with puff pastry lids. Brush the lids with egg wash and bake at 375 F (190 C) for 15 minutes or until the pastry is golden and the filling is hot. Serve with a side salad.