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Middle Eastern open chicken pie (Diabetes, TM6)

Middle Eastern open chicken pie (Diabetes, TM6)
3.7 14 ratings
Prep. 25 min
Total 1 h 30 min
6 portions
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Ingredients

Chickpea pastry
  • extra virgin olive oil
  • canned chickpeas no-added salt, rinsed and drained
    400 g
  • cornflakes
    40 g
  • quinoa flakes
    40 g
  • egg
    1
  • flaxmeal
    2 tbsp
  • water
    1 tbsp
Caramelised onions
  • garlic clove
    1
  • brown onions thickly sliced
    200 g
  • dark brown sugar
    1 tsp
  • water
    1 ½ tbsp
  • miso paste
    1 tsp
Filling
  • garlic cloves
    2
  • fresh ginger
    20 g
  • extra virgin olive oil
    1 tsp
  • chicken thighs trimmed and cut into pieces (approx. 3 cm)
    400 g
  • brown onion thickly sliced
    80 g
  • water
    280 g
  • Vegetable stock paste salt-free (see Tip)
    2 tsp
  • ground black pepper plus extra to taste
    ¼ tsp
  • sweet potatoes peeled and cut into cubes (2-3 cm)
    220 g
  • ground cinnamon
    1 tsp
  • ground cumin
    ¼ tsp
  • sumac
    ½ tsp
  • slivered almonds
    2 tbsp
  • honey
    1 tsp
  • extra virgin olive oil spray
  • natural yoghurt high protein (see Tip)
    2 tbsp
  • freshly squeezed lemon juice
    1 tbsp
  • rocket leaves
  • pomegranate arils
    1 tbsp
  • fresh coriander leaves only
    5 sprigs
  • harissa paste rose (see Tip)
    1 tbsp

Difficulty

medium

Nutrition per 1 portion

Sodium 226.7 mg
Protein 22 g
Calories 1260 kJ / 301.7 kcal
Fat 10.2 g
Fibre 8 g
Saturated Fat 2.2 g
Carbohydrates 26.8 g

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Australia and New Zealand

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