Moroccan Chicken Pot Pie

February 11, 2008

From Bon Appetit, December 2007. We spend a lot of time thinking about food, cooking food and reading about food. This recipe was a great diversion from the old-fashioned (and fattening) homestyle meal. No cream, some butter but not too much, and exotically aromatic flavors.

1 1/2 lbs. cooked chicken meat, shredded or cubed
1 tsp. paprika
1 tsp. ground cumin
1/4 tsp. ground cinnamon
1 lemon
3 Tbls. butter, unsalted
1 lg. onion, diced
1 c. imported green olives, pitted, coarsely chopped
1/3 c. golden raisins
2 Tbls. all-purpose flour
1 c. low-salt chicken broth
1 refrigerated pie crust (half of 15-oz. package)

Preheat oven to 425 degrees. Mix chicken with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.

Melt butter in large cast-iron pan over medium-high heat. Add onion, olives, and raisins. Saute until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.

Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.

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