Moroccan Chicken Pie with Feta and Artichokes

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta

Goat cheese offers a similar tangy flavor with fewer calories.

chicken

🥗Healthier: turkey

💰Cheaper: chicken thighs

Turkey is leaner, while chicken thighs are often less expensive.

phyllo pastry

🥗Healthier: whole wheat pastry

💰Cheaper: regular pie crust

Whole wheat adds fiber, while pie crust is easier to work with.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts provide healthy fats, while sunflower seeds are more affordable.

Place 8 chicken thighs skin side down in a pan.

Sprinkle cinnamon, cumin, and turmeric on the meaty side of the chicken.

Pour in 1 cup of chicken stock gently without removing the spices.

Cook on low heat for at least 1 hour to slow simmer the chicken.

Remove the chicken from the stock, discard the skin, and shred the chicken into thin pieces.

Blot the fat off the chicken stock with kitchen paper.

Thicken the stock slightly with 2 heap teaspoons of white sauce powder.

Add the shredded chicken back into the stock.

Brown onions under greaseproof paper until soft and golden, then add to the chicken mixture.

Add crumbled feta cheese and 3 roughly chopped hard boiled eggs to the mixture.

Stir in 1/4 cup of fresh coriander and mix well.

Unroll 5 sheets of phyllo pastry, layering them in a pie dish, turning the dish to create star points.

Cover the phyllo with a damp cloth to prevent drying out while preparing the filling.

Spread the chicken filling evenly in the pie dish.

Cut artichokes into quarters and spread them out, placing one whole in the center.

Gently fold the phyllo sheets over the filling, creating a draped effect.

Bake in the oven for 30-45 minutes until golden brown, covering with foil if necessary.

Sprinkle edible gold dust on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens