Bilby Bites - the food blog from Bilby Marketing

Moroccan Chicken Pie

Cast your mind back to good ole February 2005 - over 5 years ago now. I can't quite remember what I was doing, but I know that I picked up a wonderful recipe card for Moroccan Chicken Pie from Waitrose that month, because I still have it now. I have always loved Moroccan food. It comes a very close 3rd behind Italian and Thai as my favourite cuisine. I have also always loved pies. There can be no better combination than the two of these for me. Some pies can be a little heavy so they are often set aside for the depths of winter, but this one is made with light filo pastry so you can have it any time of year. It isn't very difficult either, apart from the slightly fiddly element of the filo pastry and the butter brushing routine. Definitely give it a go as once you have made it once, you'll want to do it again and again.

Moroccan pie straight from the oven

Moroccan pie straight from the oven

Slice of Moroccan Chicken Pie

Slice of Moroccan Chicken Pie

The pie does collapse a little when you cut it!

The pie does collapse a little when you cut it!

Ingredients

  • 1 tbsp olive oil
  • 50g butter, melted
  • 800g Chicken Breast, diced
  • 1 1/2 tsp ground cinnamon
  • 50g raisins
  • 50g pine nuts
  • 500g frozen leaf spinach, defrosted and drained
  • 200g filo pastry

Method

  • Preheat the oven to 180°C, gas mark 4. Place a heavy baking sheet in the centre of the oven to heat. Heat the oil and half of the butter in a large frying pan over a high heat. Add the chicken and cook for 3-4 minutes, until opaque. Add the cinnamon, raisins and pine nuts. Season and mix well. Remove from the heat and stir in the spinach.
  • Brush inside a 23cm springform tin with some of the remaining melted butter. Brush a filo sheet with more butter and place in the tin - leave the pastry hanging over the edge and push the other end into the base. Repeat with another sheet, slightly overlapping with the first. Continue in this way until only 2 sheets of pastry are left. Set unbuttered filo sheets aside covered with a damp tea towel to prevent them from drying out.
  • Pack the chicken filling into the tin. Gather the overhanging pastry over the filling. Brush the remaining sheets of pastry with butter and place these over the top, brushing the surface with any remaining butter - melt a little extra if you run out. Pile it on in waves, not flat sheets.
  • Place on the preheated baking sheet and bake in the oven for 25-30 minutes, or until the pastry is golden. If it starts to go too brown, cover it with foil. Remove from the oven and leave in the tin for at least 15 minutes before turning out and slicing with a serrated knife.

Bilby Boost

  • Waitrose suggest that you serve this with a tomato and red onion salad which is lovely.
  • You could also try other salad ideas such as broad beans and courgette strips with a lemon vinaigrette or steamed, julienne carrots with coriander and honey for something a little warmer or simple steamed & diced butternut squash.