Ingredients
Chicken 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
Pie Assembly
- 2 sheets puff pastry
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) to ensure it is hot and ready for baking the pie once assembled.
- Sauté Onions: Heat the olive oil in a skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes.
- Add Garlic and Spices: Stir in the minced garlic, ground cumin, paprika, and cinnamon, cooking for another minute to release their aromas.
- Cook Chicken: Add the diced chicken thighs to the pan. Cook until the chicken is lightly browned on all sides, about 7-10 minutes.
- Simmer Filling: Stir in the chicken broth and chopped dried apricots. Let the mixture simmer for about 5 minutes until slightly thickened and the flavors meld together. Season with salt and black pepper to taste.
- Assemble Pie: Transfer the chicken filling into a pie dish, spreading it evenly. Cover the filling with the sheets of puff pastry, trimming any excess and sealing the edges well. Cut small vents in the top to allow steam to escape.
- Bake: Place the pie in the preheated oven and bake for 30-35 minutes, or until the pastry is puffed, golden, and crisp.
Notes
- Serve this pie with a simple green salad for a complete meal.
- You can assemble the pie ahead of time and refrigerate it; just bake it when ready to serve.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan-Inspired
