Ingredients
Filling
- 2 lb boneless chicken thighs, diced
- 2 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp cinnamon
- ½ cup chicken broth
- ½ cup chopped dried apricots
- Salt and black pepper to taste
Pastry
- 2 sheets puff pastry
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the pie later.
- Sauté Vegetables and Spices: In a skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent. Then add the minced garlic, ground cumin, paprika, and cinnamon, stirring to release their aromas.
- Cook Chicken: Add the diced chicken thighs to the skillet and cook, stirring occasionally, until the chicken is lightly browned on all sides, about 5–7 minutes.
- Add Broth and Apricots: Pour in the chicken broth and stir in the chopped dried apricots. Reduce heat to low and simmer the mixture for 5 minutes to meld flavors and slightly thicken the filling.
- Assemble Pie: Transfer the chicken filling into a pie dish, spreading it evenly. Cover the filling with the sheets of puff pastry, sealing the edges by pressing gently. Cut a few vents in the top crust to allow steam to escape during baking.
- Bake: Place the assembled pie in the preheated oven and bake for 30–35 minutes until the pastry is puffed up and golden brown.
Notes
- Serve the pie warm with a simple green salad for a balanced meal.
- This pie can be assembled in advance and refrigerated until ready to bake, making it convenient for meal prep.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan-Inspired
