Rustic Moroccan chicken pie

This rustic chicken pie will be a welcome addition to your repertoire this winter, with its golden flaky pastry and Moroccan-spiced filling with a hint of sweetness from the dates.


  • 3 tbsp vegetable oil
  • garlic cloves, crushed
  • 2 tsp ground tumeric
  • 3 tsp ground cumin
  • 2 tsp ground coriander
  • 1 tsp salt
  • 1 kg chicken thigh fillets, cut into 1 cm cubes
  • large onion, sliced
  • carrots, diced
  • long green chilli, finely diced
  • 100 g medjool dates, seeds removed, roughly chopped
  • 1½ cups flat-leaf parsley, roughly chopped
  • 250 ml (1 cup) chicken stock
  • 1 tbsp cornflour
  • 1 tbsp hot water
  • 4 sheets frozen puff pastry, thawed
  • egg, lightly beaten
  • green salad, to serve


Step 1  Preheat oven to 220°C.

Step 2  In a large ceramic bowl, combine 1 tablespoon of oil, garlic, turmeric, cumin, coriander, salt and chicken. Mix well to coat chicken. Cover and set aside.

Step 3  In a large saucepan, heat the remaining 2 tablespoons of oil over medium heat and cook onion until soft. Add the chicken and cook for 5 minutes until browned. Add carrot, chilli, dates, parsley and stock. Bring mixture to the boil.

Step 4  In a small bowl, combine cornflour and hot water and add to the pan. Reduce heat and simmer for 15 minutes, until sauce has thickened and chicken is cooked through. Remove from heat and set aside to cool.

Step 5  To assemble the pie, stack 2 sheets of puff pastry on a baking tray lined with baking paper. Spoon chicken filling onto the centre of the pastry. Brush edges of pastry with a little beaten egg. Place remaining 2 sheets of pastry on top of each other and roll out slightly with a rolling pin. Place pastry on top of the pie filling, pressing down edges with a fork to join pastry base and top together. Trim edges to make a rough 26 cm round. Using a sharp knife, score the top of the pastry. Brush with more egg.

Step 6  Bake pie for 20 minutes or until pastry is golden. Serve with salad.

Source:  By Amber de Florio.  Photography by Brett Stevens. Styling by Ainsley Johnstone. Art direction by Anne Marie Cummins.

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