Moorish Chicken and Nut Pie Recipe

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Moorish Chicken and Nut Pie
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Ingredients
19
Count
Nutrition
467
Calories
Total time
75
Minutes
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Ingredients:

Directions:

  1. Heat the olive oil in a large skillet over medium high heat. add the onion and cook till it begins to soften, 3-5 minutes.
  2. Reduce heat to low and cook till the onion is very soft but barely browned, about 15 minutes, stirring occasionally and adding a little more olive oil and 1-2 t of chicken stock if the skillet looks dry.
  3. Stir in the chicken and cook for 1 minute.
  4. Add the paprika, cumin, ginger, cinnamon and cayenne and stir for a few seconds.
  5. Add the 1/2 cup chicken stock, the tomatoes and raisins and cover the skillet and cook for 12-15 minutes.
  6. The filling should be soft and moist; if it seems a little too wet, increase the heat to high for a few seconds so the liquid reduces.
  7. Season the filling with salt to taste and let it cool completely.
  8. The filling can be prepared up to a day ahead and refrigerated, covered.
  9. Place the oven rack in the center of the oven and preheat to 375. lightly brush a 17x11 inch baking sheet with olive oil.
  10. Lightly flour the work surface. using a floured rolling pin, roll out 1 sheet of puff pastry to a roughly 18x12 inch rectangle.
  11. Transfer it to the oiled baking sheet. (I wasn't really precise in my rolling out of the pastry sheet - I know I didn't roll it out to 18 inches).
  12. Roll out the remaining sheet of puff pastry to a rectangle that is slightly smaller than the first.
  13. Spread the filling evenly over the pastry on the baking sheet, leaving about 1 inch bare along each of the 4 edges.
  14. Sprinkle the pine nuts and almonds evenly on top.
  15. Cover the filling with the second pastry rectangle. fold the edges of the bottom crust up over the top and crimp edges.
  16. Place the egg yolk and milk in a small bowl and whisk to mix.
  17. Brush the top of the pie with this egg wash.
  18. Using a sharp knife, make slits all over the top crust to allow steam to escape.
  19. Bake the pie on the center rack till golden brown and baked through, about 30 minutes.
  20. Let the pie cool till slightly warm or room temperature.
  21. Dust very lightly with confectioners' sugar, cut into squares.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 467.35 Kcal (1957 kJ)
Calories from fat 303.48 Kcal
% Daily Value*
Total Fat 33.72g 52%
Cholesterol 61.87mg 21%
Sodium 537.02mg 22%
Potassium 456.06mg 10%
Total Carbs 26.74g 9%
Sugars 1.97g 8%
Dietary Fiber 2.13g 9%
Protein 17.61g 35%
Vitamin C 3.6mg 6%
Iron 2.2mg 12%
Calcium 45.2mg 5%
Amount Per 100 g
Calories 268.57 Kcal (1124 kJ)
Calories from fat 174.4 Kcal
% Daily Value*
Total Fat 19.38g 52%
Cholesterol 35.55mg 21%
Sodium 308.6mg 22%
Potassium 262.08mg 10%
Total Carbs 15.37g 9%
Sugars 1.13g 8%
Dietary Fiber 1.22g 9%
Protein 10.12g 35%
Vitamin C 2.1mg 6%
Iron 1.3mg 12%
Calcium 26mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 11.7
    Points
  • 13
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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