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Moroccan Chicken Pot Pie

Moroccan-Spiced Chicken Pot Pie

Kurt
This recipe gives a North African flare to the humble chicken pot pie! Moroccan spices add layers of flavor, and garbanzo beans, raisins, and olives replace the usual mixed vegetables.
5 from 1 vote
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Course Main Course
Cuisine African
Method Oven, Stovetop
Servings 6
Calories 482 kcal

Special Equipment Needed

  • 1 9-inch deep-dish glass pie dish

Ingredients
 

  • 1 ½ pounds chicken thighs skinless and boneless, cut into 1-inch cubes
  • 2 small limes
  • 1 teaspoon paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon ground nutmeg
  • ⅛ teaspoon cayenne pepper
  • 3 tablespoons butter
  • 1 large onion cut into ½-inch cubes
  • 1 (15-ounce) can garbanzo beans
  • 2 (2.5-ounce )cans sliced green olives
  • ⅓ cup golden raisins
  • 2 tablespoons all purpose flour
  • 1 cup chicken broth
  • 2 refrigerated pie crusts

Instructions
 

  • Preheat the oven to 425°F.
  • Cut the limes in half and remove the seeds. Use a small spoon to scoop the pulp and juice from between the membranes.
    2 small limes
  • Mix the chicken cubes with the salt, black pepper, paprika, cumin, ginger, cinnamon, allspice, nutmeg, and cayenne pepper, and lime juice in a large bowl.
    1 ½ pounds chicken thighs, 1 teaspoon paprika, 1 teaspoon ground cumin, 1 teaspoon ground ginger, ½ teaspoon salt, ¼ teaspoon black pepper, ¼ teaspoon ground cinnamon, ¼ teaspoon ground allspice, ⅛ teaspoon ground nutmeg, ⅛ teaspoon cayenne pepper
  • Melt the butter in large skillet over medium-high heat. Add the onion and sauté for about 4 minutes until the onions starts to soften.
    3 tablespoons butter, 1 large onion
  • Add the olives, raisins, and garbanzo beans to the skillet and stir for a couple of minutes to let the flavors combine.
    1 (15-ounce) can garbanzo beans, 2 (2.5-ounce )cans sliced green olives, ⅓ cup golden raisins
  • Add the chicken mixture to the pan and stir for a couple of minutes.
  • Sprinkle the flour over the mixture and stir for about 1 minute. The flour will help thicken the filling.
    2 tablespoons all purpose flour
  • Add the broth and bring the filling to a boil, stirring occasionally, until it thickens.
    1 cup chicken broth
  • Press the first pie crust into the pie dish and pour the filling into the dish. Put the second crust over the top of the dish and seal the dough to the edge of the dish. Use a paring knife to trim any extra dough, and then cut several slits in the crust.
    2 refrigerated pie crusts
  • Bake for about 20 minutes until the crust is golden brown and the juices are bubbling.

Nutrition Estimate

Calories: 482kcalCarbohydrates: 41gProtein: 15gFat: 29gSaturated Fat: 11gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 57mgSodium: 662mgPotassium: 307mgFiber: 3gSugar: 7gVitamin A: 307IUVitamin C: 14mgCalcium: 41mgIron: 3mg

THIS RECIPE IS FROM

The Spice of Your Life - https://thespiceofyourlife.com

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