Moroccan Chicken Pie With Okra

Ingredients

Ingredients For the chicken
  • 800g/1lb 12oz chicken thighs, on the bone

  • 1 small onion, chopped

  • ½ lemon, zest only

  • ½ orange, zest only

  • 1 cinnamon stick

  • 2 sprigs fresh coriander

  • 3 garlic cloves, peeled and crushed

  • 2.5cm/1in piece fresh root ginger, halved

  • 70g/2½oz dried apricots

For the pie
  • 1-2 tbsp vegetable oil

  • 1 onion, finely chopped

  • 2 garlic cloves, finely chopped

  • 2.5cm/1in piece ginger, finely chopped

  • 1 tsp ground turmeric

  • 4 tsp ground coriander

  • 4 tsp ground cumin

  • 40g/1½oz fresh coriander, stalks and leaves, chopped

  • 20g/1oz flatleaf parsley, stalks and leaves, chopped

  • 2 free-range eggs, beaten

  • 75g/2¾oz peeled almonds, finely chopped

  • salt and freshly ground black pepper

  • 12 sheets ready-made filo pastry

  • 100g/3½oz unsalted butter, melted

  • 2 tbsp caster sugar, mixed with 1 tbsp cinnamon

  • 1-2 tbsp flaked almonds, for decorating

For the okra
  • 250g/9oz okra, halved lengthways

  • 2 tbsp vegetable oil, plus extra for shallow frying

  • 50g/2oz plain flour

  • 1 tsp red chilli powder

  • 1 tsp ground cumin

  • pinch salt

Description

A Medley Of Warming Spices, Dried Apricots And Almonds Gives This Chicken Pie A Flavoursome Twist.

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