Chicken and sweet potato harissa pot pies

Chicken and sweet potato harissa pot pie 1

Ever since I made the little lamb curry pot pies, I’ve been wanting to make a version of it with chicken. These cuties has a Moroccan twist with the addition of sweet potato and one of my favourite things to cook with: harissa. They are super easy to make and packed with flavour. I just love the fact that everyone is served a pie of their very own.

Chicken and sweet potato harissa pot pie 2

Ingredients:

1 teaspoon garlic

1 onion, chopped

4 chicken breasts, deboned and cubed

2 sweet potatoes, peeled and cubed

2 tablespoons harissa

500 ml chicken stock

1 roll store-bought puff pastry

1 egg

Method:

  1. Saute the garlic and onion in a splash of oil. Once the onion turns translucent, brown the chicken.
  2. Add the sweet potatoes and fry for around 2 minutes.
  3. Add the harissa and chicken stock, and bring to a boil.
  4. Simmer for about an hour. Pull apart the meat with two forks.
  5. Place the chicken and sweet potato into ramekins and cover with blocks of rolled-out puff pastry.
  6. Whisk the egg and brush over the pastry. Bake for 30 minutes or until golden brown.
  7. Serve hot with a side of veggies.
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