1 1/2 lb. boneless skinless chicken breasts
1 tsp. paprika
1 tsp. ground cumin
1/2 tsp. cinnamon
1 lemon
3 tbsp. butter
1 large onion, cut in 1/2 in. cubes
1 c. pitted green olives, coarsely chopped
1/3 c. golden raisins
2 tbsp. all-purpose flour
1 c. chicken broth
1 refrigerated pie crust
Cut chicken breasts into 1/2 in. cubes. In large bowl, mix with spices to coat. Add generous salt and pepper. Cut lemon in half and remove seeds. Scoop out pulp and juice to measure 2 tbsp. Add to chicken mixture; stir to blend.
Melt butter in large skillet over medium heat. Add onions, olives and raisins and sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 min. Sprinkle flour over and stir 1 min. Add broth and bring to a boil, stirring occasionally. Transfer to 9-in. deep glass pie dish.
Place pie crust over dish and pinch to seal edges. Cut slit in crust to vent. Use second pie crust to carve out Arcaios logo. Brush underside with water and place on top of pie. Brush logo lightly with olive oil to brown.
Bake at 425° until juices are bubbling thickly, about 20 min.
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