[{"type":"span","children":[{"text":"Join now"}]}]

Join from $20/month*!

*On selected 3 & 6 month plans only. Min. cost (Core) NZ$60. Offer ends 25/06/24. See terms.
Photo of Moroccan chicken pie with sumac yoghurt by WW

Moroccan chicken pie with sumac yoghurt

Total Time
1 hr 25 min
25 min
1 hr
Spicy chicken with dried apricot and sweet potatoes cooked in a crispy pastry shell and served with cool, tart sumac-spiked yoghurt


Oil spray

1 x 3 second spray(s)

Olive oil

1 tbs

Chicken thigh, skinless, raw

450 g, (Buy 500g), cut into 2cm pieces

Red onion

1 medium, finely chopped


2 clove(s), crushed

Fresh ginger

2 tsp, finely grated

Ground cumin

2 tsp

Ground cinnamon

½ tsp

Dried apricots

cup(s), chopped

Canned diced tomatoes

400 g

Chicken stock

¾ cup(s)

Orange sweet potato (kumara)

460 g, (500g), cut into 2cm pieces


1 tbs

Fresh coriander

2 tbs, chopped

Reduced-fat puff pastry

110 g, 1 sheet

Plain or natural yoghurt, low-fat, no added sugar

½ cup(s)

Ground sumac

1 tsp


  1. Preheat oven to 200°C or 180°C fan-forced. Lightly spray a 1.5L (6-cup) capacity ovenproof pie dish with oil.
  2. 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.
  3. 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.
  4. 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.
  5. Meanwhile, combine yoghurt and sumac in a small bowl. Serve pie with sumac yoghurt.


SERVING SUGGESTION: green salad.TIP: Sumac is a ground purple-coloured spice with a slightly sour flavour. It is available in the spice section of most supermarkets or from gourmet food stores.