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unsalted butter extra-virgin olive oil white onion carrots garlic fresh ginger tomato paste harissa paste hanout spice blend ground cinnamon flour chicken stock shredded rotisserie baby spinach medjool dates lemon lemon juice resh cilantro flat leaf parsley mint pastry egg almonds sugar s sugar
Viewed: 39 - Published at: 7 years agoIngredients
- 2 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1 medium white onion, diced
- 2 medium carrots, peeled & diced
- 3 large garlic cloves, finely chopped
- 2 teaspoons fresh ginger, minced
- 1 tablespoon tomato paste
- 2 teaspoons harissa paste
- 1 1/2 tablespoons ras el hanout spice blend
- 1/4 teaspoon ground cinnamon
- 1 1/2 tablespoons all-purpose flour
- 2 cups chicken stock, plus a little extra if necessary
- 3 cups shredded rotisserie or cooked chicken
- 2 handfuls baby spinach or baby kale leaves
- 1/3 cup medjool dates, pitted and roughly chopped
- Zest of one lemon (about 1 - 2 teaspoons)
- 1 1/2 tablespoons fresh lemon juice
- 3 tablespoons resh cilantro, roughly chopped
- 3 tablespoons flat-leaf parsley, roughly chopped
- 2 tablespoons fresh mint leaves, roughly chopped
- 1/2 14-ounce package puff pastry, defrosted and chilled (this is the equivalent to half a large sheet of puff pastry cut in half horizontally)
- 1 egg
- 1/4 cup raw sliced almonds
- 1 tablespoon granulated sugar
- Confectioner's sugar, for garnishing
Method
- Preheat the oven to 425°F.
- In a large skillet, heat the butter and olive oil over medium heat until the butter is melted. Add the onions and saute, stirring occasionally, until the onions soften and begin to turn brown, about 5 to 7 minutes. Add the carrots, garlic and ginger and continue to cook for another couple minutes.
- Add the tomato paste, harissa, ras el hanout and cinnamon to the onion, carrot and aromatics mixture, continuing to cook over medium heat, until the tomato paste started to caramelized and the spices begin to toast, about 2 minutes. Add the flour and continue to cook for another 2 minutes.
- Pour in the chicken stock into the skillet, stirring to prevent any clumps, and cook until the sauce begins to thicken, about 3 to 4 minutes. If the sauce starts to look a little too thick, add another splash of chicken stock.
- Remove the skillet from the heat and stir in the chicken, baby spinach or kale, chopped dates, cilantro, parsley, mint, lemon zest and lemon juice. Taste and season with salt, if necessary. Transfer chicken filling to a medium oval or rectangular baking dish (about 7.5 or 8 inches by 5.5 or 6 inches).
- On a lightly floured surface, roll out the puff pastry so that it is a little larger than your baking dish. Place the puff pastry sheet over the top of the baking dish and trim any excess with a sharp knife so there is about a half inch of overhang. Gently press the overhanging pastry against the sides of the baking dish. Cut a small slit in the center of the pie (this allows the steam to escape when it is baking).
- In a small bowl, whisk together the egg with two teaspoons of water. Brush the top of the pie liberally and sprinkle evenly with the sliced almonds and granulated sugar. Place the pie on a baking sheet to catch any filling that might bubble over and bake uncovered for 10 minutes. Cover the top of the pie loosely with aluminum foil (to prevent the almonds from getting too dark) and continue to bake for 25 to 30 minutes until the puff pastry is cooked through and golden.
- Remove from the oven and let cool for 10 to 15 minutes. Garnish with a dusting of confectioner's sugar.
