Moroccan Chicken Pot Pie

Dad's post about chutney reminded me of this recipe.  I think it was his mention of raisins that got me thinking about Moroccan Chicken Pot Pie.

I first had this when a friend brought it to a potluck.  Much to my dismay, it disappeared before I could grab seconds.  Not to worry, I found her source and made it myself.  This is a simple weeknight dinner that will not dissappoint.

Here's the recipe (copied and pasted from Epicurious.com)

• 1 1/2 pounds skinless boneless chicken breast halves, cut into 1-inch cubes
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 lemon
• 3 tablespoons butter
• 1 large onion, cut into 1/2-inch cubes
• 1 cup imported green olives, pitted, coarsely chopped
• 1/3 cup golden raisins
• 2 tablespoons all purpose flour
• 1 cup low-salt chicken broth
• 1 refrigerated pie crust (half of 15-ounce package)

Preheat oven to 425°F. Mix chicken cubes 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 skillet over medium-high heat. Add onion, olives, and raisins. Sauté 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.

 

What was great about this is that I don't really think raisins are the cat's meow and Tom (Catfish) doesn't like olives, but we both love this recipe.  The sweet/salty combination is just great.

 

I believe I added some onion and corn (or something) to it when I made it.  I suspect you can make it vegetarian by subbing cauliflower or squash for the chicken.  The delicious part is really the spices, olives, and raisins.  Oh...and the pie crust.  That is obviously a delicious and un-nutricious part of this recipe.

 

If you're really into not eating pie crust, I bet this would be great over rice or some grain.  Also, if you're not into eating pie crust...you're crazy! 

 

Anywho, give it a shot some night.  You shall not regret it.

 

Molly