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- Meat and poultry
- Poached chicken
This chicken pie is a little different than your average pie. It's spiced with ingredients such as cloves, ginger, mace and cinnamon. Feel free to play around with the spices of your choice.
30 people made this
- 1 (450g) pack Jus-Rol shortcrust pastry sheets
- 675g chicken, cut into bite-sized pieces
- 1 egg
- 3 tablespoons white wine
- 2 tablespoons pitted and chopped dates
- 70g ground almonds
- 60g Cheddar cheese, grated
- 1/4 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon ground white pepper
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground mace
- 1 teaspoon ground cinnamon
- 250ml chicken stock
MethodPrep:30min ›Cook:45min ›Ready in:1hr15min
- In a saucepan, poach chicken in the chicken stock, over low heat, for about 5-8 minutes or until the juices run clear. Drain and reserve the stock. Place the cooked chicken into a large bowl to cool.
- Preheat oven to 190 C / Gas 5.
- Add egg, white wine and 250ml chicken stock to the cooked chicken. Add dates, ground almonds and Cheddar cheese, then toss to mix. Add salt, black and white pepper, cloves, ginger, mace and cinnamon. Mix spices in. Don't worry if the filling seems wet, it will thicken as it cooks.
- Line a 23cm pie tin with one sheet of pastry, cutting off any extra from the edges. Pour the filling into the pastry case. Place another sheet of pastry over the filing, cutting off the excess and crimping to seal.
- Bake at 190 C / Gas 5 for 45 minutes to an hour.
Reviews & ratingsAverage global rating:(25)
Reviews in English (21)
Contrary to one reviewer's opinion, people didn't eat rancid meat in the middle ages. The spices they used were what was available at the time and pleasing to medieval palates. This is a delicious recipe--the version I use contains several eggs as well as a little roasted pork, another commonly used meat on non-fasting days. We leave out the nuts due to allergy, but almonds were a very common ingredient in the middle ages, so leave it in if you can.-03 Jan 2008
Holy cow.... How delicious and, as one reviewer already said, filling! :-) Thank you SO MUCH for posting this recipe. It is a welcome addition to my family's favorites and a fun way to incorporate a History lesson into an everyday kind of event. Before tripping upon this recipe, I would not dream of eating ANY "pot pie" or "a la king" type of dish, as I found the tasteless, slimy fillings to be a complete turn-off. Dégoûtant! However, the rich, thick (thanks to the ground almonds), and well-spiced filling of this pie pleased the entire family. Perfect on a cold Winter's day. The only modifications I made were an egg-wash on top for a beautiful, golden brown glaze... and the addition of a handful of frozen peas/carrots (which I also HATE but ATE... LOL) in an attempt to sneak in some veggies for the children. Added those to the chicken's cooking water near the end of the cooking time. Oh, almost forgot - I added green cardamom pods to the chicken cooking water, too. However, they didn't lend much flavor... with the exception of a lone pod I missed fishing-out that exploded in my poor husband's mouth - a bit too much flavor there! Whooooooops. A tip to keep the edges of the pie crust from getting too brown: If you're already brushing the crust with an egg-wash, try rinsing the brush and giving the edges a good soaking brush with just plain water. I did that twice once the crust edges had reached optimum color, and the edges stayed beautiful. The color was unifo-04 Feb 2008
I was a bit skeptical about trying this but I thought why not? Thank goodness I did... The filling was absolutely delicious. I'm not a pie fan myself as I always find they never have enough filling but this was absolutley beautiful thanks-12 Mar 2008
- 4 chicken thighs, skin and bones removed
- 4 tbsp olive oil
- 1 tsp cayenne pepper
- 1 tbsp ground turmeric
- 1 tbsp garam masala
- 200g/7oz basmati rice
- 400ml/14fl oz chicken stock
- 75g/2½oz butter
- freshly ground black pepper
- 5 filo pastry sheets
Preheat the oven to 200C/400F/Gas 6.
Remove the skin and bones from the chicken thighs and roughly chop.
Warm the olive oil in a large pan. Add the chicken and spices and cook on a low heat for three minutes, taking care that the spices do not burn.
Add the rice and the stock to the same pan. Bring to the boil, then reduce the heat to a simmer. Replace the pan lid and allow to cook for 10 minutes.
Melt the butter and season generously with pepper.
Lay a sheet of filo pastry on a large baking tray and brush generously with the peppery butter. Lay a second, third and fourth sheet of filo, brushing each one with more butter as you go.
When the 10 minutes of rice cooking has elapsed, evenly spread the chicken and rice mixture on one half of the filo rectangle.
Brush around the edges of the mixture with more butter and then fold the empty filo side over the mixture like a book and press down the edges.
Take the remaining filo sheet, soak it in the butter, crumple and place on top of the parcel as decoration.
Coronation chicken pie
Tip the chicken into a bowl with the turmeric, ginger, cumin seeds, korma paste and pinch of salt. Mix well. Leave to marinate for a few hours, or overnight (if marinating overnight, cover and chill).
Tip the marinated chicken into a medium saucepan and pour over the coconut milk. Stir, bring to a simmer over a low heat and cook for 40 mins until very tender (it should be falling apart). Leave to cool.
Meanwhile, tip the spinach into a colander and pour over a kettleful of boiled water until wilted. Leave to cool, then squeeze out as much water as you can and roughly chop. Roughly shred the chicken into the sauce in the pan, then stir through the chopped spinach, dried mango and raisins to make a loose filling. Can be made a day ahead.
Roughly halve the puff pastry, but make sure one half is slightly bigger. Roll the smaller half out onto a floured surface to a circle about 25cm in diameter, then transfer to a baking tray. Pile the filling into the middle of the pastry circle, leaving a border around the edge. Brush the border with a little of the beaten egg. Roll out the remaining pastry half to a circle about 30cm in diameter. Drape this over the filling, pressing or crimping the edges to seal. Chill for at least 20 mins. At this stage, the pie can be covered and kept chilled overnight.
Heat the oven to 200C/180C fan/ gas 6. Gently score a criss-cross pattern over the top of the pie using a sharp knife, then brush all over with more of the beaten egg. Bake for 20 mins, then remove from the oven, brush with the rest of the egg, and sprinkle over the seed and almond mixture and a little sea salt. Bake for 20 mins more, or until the pie is deep golden and the almonds are toasted. While the pie bakes, combine the dressing ingredients.
Leave the pie to cool, then cut into wedges and serve with the yogurt dressing and some chutney, if using.
1. Heat 1 tbsp oil in a large sauté pan over a medium heat. Add the cumin and coriander seeds and fry until fragrant. Stir in the onions and cook gently for 10 minutes until softened, then add the garlic and cook for 2 minutes more.
2. Meanwhile, season the chicken. Heat a large frying pan, add the remaining oil and fry the chicken thighs in batches until golden, cooked through with no pink meat and the juices run clear. Remove from the pan and add to the onions followed by the harissa, then mix well.
3. Add the carrots, chickpeas, chicken stock and seasoning. Cook over a low heat for 30 minutes until it has reduced and thickened. Add the coriander and flaked almonds, then cover and set aside to cool completely.
4. To freeze at this point, tip into a 2L freezerproof container, label and add the date it was made. Store in freezer for up to 1 month.
5. Remove from the freezer and leave to defrost overnight (covered) in the fridge. Preheat the oven to 180ºC, gas mark 4. Transfer to a large sauté pan, cover and simmer for 8-10 minutes, stirring occasionally, until piping hot throughout. Spoon into a 2L (approx 25x20x7cm) ovenproof dish. Brush the filo sheets with the melted butter, scrunch loosely and place all over the surface of the pie. Scatter with the zaatar and bake for 25-30 minutes until piping hot throughout and the filo is golden and crisp. Serve with seasonal green vegetables and some seasoned Greek yogurt. Do not reheat again once cooled.
Start by heating the oil in a flameproof casserole and fry the chicken portions to a nice golden colour on all sides.
Then set them on one side and add the onions and garlic to the pan. Soften them for about 5 minutes, then stir in the spices and cook for another 5 minutes. Now return the chicken pieces to the casserole and spoon the spicy onion and oil mixture over them.
Next add the drained lentils, then mix the tomato puree with the hot chicken stock and pour that in. Now add a little salt and bring everything up to simmering point – and make sure all the lentils are pushed down so that they are almost covered by the liquid. Put a lid on and transfer the casserole to the oven, where it will take about 45 minutes to an hour to cook. Serve with rice and mango chutney. You can also watch how to make Perfect Rice in our Cookery School Video, just click the image to play.
Easy Chicken Pot Pie with Puff Pastry
Total Time 1 hour 10 minutes
- 1 tablespoons olive oil
- 1 cup chopped carrots
- 1 cup chopped yellow onion
- 1 cup chopped mushrooms white or baby bella
- 1/2 teaspoon salt more or less to taste
- 1/4 teaspoon pepper more or less to taste
- 3 cloves minced garlic
- 1 cup frozen peas
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1/2 cup heavy cream
- 2 cups whole milk
- 2 cups shredded rotisserie chicken
- 5 sprigs fresh thyme
- 1 frozen puff pastry sheet
- 1 egg white
- 1 tablespoon water
Spiced chicken with red hummus and tzatziki recipe
Pick and choose which accompaniments you make with this juicy chicken Credit: Haarala Hamilton and Valerie Berry
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T his is one of those dishes you can scale down in terms of effort. Don’t want to make tzatziki? Then stir some crushed garlic and olive oil into Greek yogurt. Can’t be bothered to marinate the chicken thighs? Just put them in a dish with olive oil, lemon, cumin and seasoning and leave them while you make the red hummus. I prefer home-roasted peppers for the hummus – they’re sweeter – but you can use jarred ones.
Prep time: 25 minutes | Cooking time: 16 minutes
Instant Pot Butter Chicken With Spiced Cashews
Chandra Ram, author of The Complete Indian Instant Pot Cookbook (available here) , understands that the Instant Pot is more than just an appliance to make cooking more convenient her recipes play to the pressure cooker’s strengths, resulting in complex dishes a home cook might otherwise be too intimidated to take a stab at . T his recipe for butter chicken adds some deeper, smoky notes with the unorthodox addition of chipotle chiles in adobo sauce. From start to finish, you’ll get this to the table in half an hour. Get the recipe for Instant Pot Butter Chicken With Spiced Cashews here.
Begin by placing the salt in a mortar and crush it quite coarsely, then add the garlic and, as you begin to crush it and it comes into contact with the salt, it will break down into a purée.
Next, add the ground ginger, turmeric and the oil, and using circular movements, really work all the ingredients together until you have a thick brown paste. Next, scatter the chopped onion in the middle of a small roasting tin and then, holding one of the chicken breasts in your hand and using a spatula, smear half of the paste over both sides of the chicken breast and then place it on top of the onion before doing exactly the same with the other.
Now transfer the tin to the oven and cook the chicken on the middle shelf for 30 minutes. Meanwhile, in a jug, whisk together the crème fraîche and the curry powder. Then, when the chicken has had its cooking time, spoon the crème fraîche over the chicken breasts and cover the tin with foil before returning it to the oven for a further 30 minutes.
I like to serve this with spiced basmati rice and add a few coriander sprigs for a garnish.
Indian Spiced Potato Pie
Put the potatoes in a large saucepan of salted water, bring to the boil. Turn down and simmer for 5 minutes, add the sweet potatoes and continue to cook for 8 minutes until just tender. Drain.
Fry the onion in the oil until soft, add the cumin, then stir in the garlic and chilli with the remaining spices. Cook for a further 2-3 minutes, then turn off the heat and stir into the potatoes with the peas, lemon juice, Spicy Mango & Ginger Chutney, and fresh coriander.
Heat oven to 190°C/170°C fan/gas 5. Halve the filo sheets, and use two-thirds of them, overlapping, to line a 20cm loose-bottomed cake tin with a little overhang. Lay each sheet, brush with melted butter. Spoon in filling and press down lightly.
Cover with remaining filo, then fold up overhanging sides and scrunch up pastry near the edges.
Brush with more butter. Bake for 40-45 minutes until golden brown. Serve either hot or at room temperature with lemon wedges.