Chicken pie with corn topping

2 1/2 hours
Chicken pie with corn topping

Serves 6

1.5 kg / 3 lb chicken, cut into serving pieces
500 ml / 18 fl oz chicken stock
3-4 large fresh coriander sprigs
50 g / 2 oz seedless raisins
18 small pimento-stuffed green olives
45 ml / 3 tbs olive or vegetable oil
2 medium-sized onions, finely chopped
500 g / 1 lb tomatoes, peeled and chopped
1-2 pinches ground cinnamon

For the topping 

100 g / 4 oz butter 
1 kg / 2 1/4 lb corn kernels 
15 ml / 1 tbs sugar 
10 ml / 2 tsp salt 
4 large eggs 
30 ml / 2 tbs paprika 

Chicken pie with corn topping Preparation

1- Put the chicken, chicken stock and coriander sprigs in a heavy saucepan or flameproof casserole. Bring the liquid to a simmer, cover and cook until the chicken is tender, about 45 minutes. 

2- While the chicken is cooking, put both the raisins and olives in separate small bowls with water to cover for 10 minutes. Drain. Halve the olives and reserve both olives and raisins. 

3- When the chicken is cooked, allow it to cool slightly in the stock. When it is cool enough to handle, lift it out and remove the skin. Cut the meat from the bones, then into bite-sized pieces. Set aside. Remove and discard the coriander sprigs. Reserve the stock for another use.

4- Heat the oil in a frying-pan over medium-low heat, and saute the onions until they are tender but not browned. Add the tomatoes and cook for 5 minutes longer, or until the mixture is blended. Season to taste with salt.  

5- Add the soaked raisins, olives, cinnamon and chopped hard-boiled eggs to the pan. Add the prepared chicken pieces and mix them in lightly. Butter a 2 L / 3 1/2 pt ovenproof dish, spoon in the chicken mixture and reserve. 

6- For the topping, melt the butter in a small saucepan. Reduce the corn kernels to a puree in a blender or food processor fitted with the steel blade. 

  • Yummy Chicken pie wth corn topping is ready.
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