|Organic Food by County|
Aberdeenshire Angus Antrim Ayrshire Bedfordshire Berkshire Berwickshire Borders Buckinghamshire Cambridge Carmarthenshire Ceredigion Channel Isles Cheshire Clwyd Conwy Cornwall County Down County Durham Cumbria Denbighshire Derbyshire Devon Dorset Dumfries and Galloway Dyfed East Lothian East Sussex East Yorkshire Essex Fife Glamorgan Gloucestershire Greater Manchester Gwynedd Hampshire Herefordshire Hertfordshire Highland Isle of Man Isle of Wight Isles of Scilly Kent Lanarkshire Lancashire Leicestershire Lincolnshire London Monmouthshire Norfolk North Yorkshire Northamptonshire Northern Ireland Northumberland Nottinghamshire Orkney and Shetland Oxfordshire Pembrokeshire Powys Ross-shire Roxburghshire Rutland Shropshire Somerset South Yorkshire Staffordshire Suffolk Surrey Tyne and Wear Tyrone Warwickshire West Lothian West Midlands West Sussex West Yorkshire Wiltshire Wirral Worcestershire |
|Recipes - Moroccan Chicken Pie with Spinach Pine Nuts and Raisins|
Moroccan Chicken Pie with Spinach Pine Nuts and RaisinsChicken, spinach, pine nuts and cinnamon are wrapped in crisp filo pastry for this twist on a family favourite. Equally delicious served hot or cold.
Preparation time: 15 mns
Cooking time: 30-35 mins
356kcals/14.3g fat/4.8g saturated fat/1g salt per serving
1 tbsp olive oil
50g butter, melted
2 x 400g packs Waitrose Fresh British Chicken Breast Chunks
1½ tsp ground cinnamon
50g Waitrose Cape Raisins
½ x 100g pack pine nuts
500g bag frozen leaf spinach, defrosted and excess liquid squeeze out
200g filo pastry
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 1/3 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. (Keep unbuttered sheets covered to prevent them 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.
Place on the preheated baking sheet and bake in the oven for 25-30 minutes, or until the pastry is golden (cover with foil if it starts to go too brown). Remove from the oven and leave in the tin for at least 15 minutes before turning out and slicing with a serrated knife. Serve in wedges, with a tomato and red onion salad.
Alternatively, make using 2 x 225g bags fresh baby spinach. Cook first and squeeze out any excess liquid.
Creation date : 04/02/2008 @ 23:05
Last update : 04/02/2008 @ 23:05
Category : Recipes
Page read 5680 times
Print the page