Moroccan chicken pie with sumac yoghurt
1 x 3 second spray(s)
skinless chicken thigh
450 g, (Buy 500g), cut into 2cm pieces
1 medium, finely chopped
2 clove(s), crushed
2 tsp, finely grated
⅓ cup(s), chopped
canned diced tomatoes
orange sweet potato (kumara)
460 g, (500g), cut into 2cm pieces
2 tbs, chopped
reduced-fat puff pastry
110 g, 1 sheet
low-fat natural yoghurt
- Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof pie dish with oil.
- Heat half the oil in a large non-stick frying pan over high heat. Add chicken and cook, in batches, stirring, for 3–4 minutes or until browned. Remove from pan. Heat remaining oil in same pan over medium heat. Add onion and cook, stirring, for 3–4 minutes or until softened. Add garlic, ginger, cumin and cinnamon and cook, stirring, for 1 minute or until fragrant.
- Return chicken to pan with apricots, tomatoes, stock and sweet potato and bring to the boil. Reduce heat and simmer, partially covered, for 20 minutes or until potato is tender. Stir cornflour and 2 tablespoons water in a small bowl until smooth. Stir cornflour mixture into chicken mixture and simmer for 2 minutes or until slightly thickened. Stir in coriander.
- Spoon chicken mixture into prepared dish. Cut pastry into eight 3cm-wide strips. Top chicken mixture with pastry strips in a lattice pattern. Trim excess pastry and press edges to seal. Bake for 20 minutes or until pastry is golden.
- Meanwhile, combine yoghurt and sumac in a small bowl. Serve pie with sumac yoghurt.