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Moroccan Chicken Pot Pie

Moroccan Chicken Pot Pie
Moroccan Chicken Pot Pie might be just the main course you are searching for. This recipe makes 6 servings with 396 calories, 28g of protein, and 20g of fat each. This recipe covers 17% of your daily requirements of vitamins and minerals. Not From preparation to the plate, this recipe takes roughly 50 minutes. If you have pie crust, lemon, low-salt chicken broth, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert.

Instructions

1
Preheat oven to 425°F.
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OvenOven
2
Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat.
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CinnamonCinnamon
Whole ChickenWhole Chicken
PaprikaPaprika
CuminCumin
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BowlBowl
3
Sprinkle chicken generously with salt and pepper.
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Salt And PepperSalt And Pepper
Whole ChickenWhole Chicken
4
Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons.
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JuiceJuice
LemonLemon
SeedsSeeds
5
Add to chicken mixture; stir to blend.
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Whole ChickenWhole Chicken
6
Melt butter in large skillet over medium-high heat.
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ButterButter
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Frying PanFrying Pan
7
Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes.
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RaisinsRaisins
OlivesOlives
OnionOnion
8
Add chicken mixture and stir 1 minute.
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Whole ChickenWhole Chicken
9
Sprinkle flour over; stir 1 minute.
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All Purpose FlourAll Purpose Flour
10
Add broth and bring to boil, stirring occasionally.
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BrothBroth
11
Transfer filling to 9-inch-diameter deep-dish glass pie dish.
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Pie FormPie Form
12
Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust.
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Pie CrustPie Crust
DoughDough
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KnifeKnife
13
Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
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CrustCrust
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OvenOven
PotPot
DifficultyHard
Ready In50 m.
Servings6
Health Score11
Dish TypesLunchMain CourseMain DishDinner
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