On this new blogging adventure I have been oh-so-lucky to have amazing supporters in my circle of friends. One of the biggest has been my friend Jenn Pedde who is a super, awesome, smart social media cookie and a great partner in (totally legal) crime. When I lost my job due to the economy last year, she has been my sounding board, a great advice giver and she said, “You can come over to my kitchen!” when I told her I’d be doing a whole lot more baking with my new found time.
In December, Jenn got an awesome opportunity to work in NYC, but that meant she’d be leaving her friends and family here. We got to pretend to be in denial for a few months as she worked from home, but next week we will officially be saying “see ya later” as she moves to
Due to her fancy and new, jet-setting job she’s always missed the pie fairy, but we finally pinned a date down and spent a wonderful night with some of our mutual friends we met through Twitter (Yes, you can meet totally awesome people from Twitter in real life!), sharing pie for dinner and dessert, laughs and #OMGfacts about ourselves.
For the main event, we ate a chicken almond pie concocted from another delicious recipe from BBC Good Food Magazine and ended the night with another round of peanut butter and chocolate pie (which you can never get enough of).
Don’t be scared by the ingredient list below…all of the spices are very common and the only thing I had never bought before was the orange oil. Cut down prep time by starting the chicken and then cooking the almonds simultaneously. It totally helps if you have great sous chefs like Jenn and our friend Kim (who also played the role of photographer when silly me forgot my camera).
Chicken Almond Pie or Nutty Chicken or CHICKEN LOCO..ok..ok…too far
- 1 double flaky crust
- 1 egg yolk, beaten
- 2 Tbsp olive oil
- 4 shallots finely chopped
- 3 large boneless chicken breasts
- 1 tsp finely chopped garlic
- 1 tsp ground ginger
- 1/2 tsp turmeric
- 2 cups chicken stock
- 2 Tbsp freshly chopped parsley
- 2 Tbsp freshly chopped coriander
- 5 tsp granulated sugar
- 2 tsp ground cinnamon
- 1 Tbsp flour
- 2 Tbsp olive oil
- 7 oz. blanched almonds
- 2 Tbsp confectionery sugar
- 1 tsp ground cinnamon
- 2 Tbsp orange blossom water (or a couple drops of orange oil diluted in the water)
Roll out your bottom crust and partially prebake if you’d like and set aside to cool. Preheat your oven to 375 degrees Fahrenheit.
Start the chicken mixture by heating the oil in a pan with a lid. Cook shallots for about 10 minutes until soft. Add chicken breasts, one cup of chicken stock, garlic, ginger, turmeric, parsley and coriander. Stir together, cover the pan and bring gently to a boil for a few minutes. Add in the other cup of chicken stock and simmer while covered for 20 minutes. Take the the chicken out of the pan and cut into 1/2 inch pieces. Put the chicken back into the pan and stir in the cinnamon and sugar. Cook for another 10 minutes. Spoon out a small portion of the liquid and whisk in the tablespoon of flour. Pour the mixture back into the pan and stir well.
Making the almond mixture starts with a medium frying pan and oil. Heat the oil and add in the almonds until golden brown.
The original recipe called for a small pan and there were way too many almonds and some got burnt before everything got totally brown…so I suggest a bigger pan and watch your nuts!
Transfer the nuts to a food processor and whiz until ground OR use a nut grinder like we did to do the same. Place in a small bowl and add cinnamon, sugar and mix completely. Then mix in the orange blossom water.
Fill the bottom of your pie crust with half of the almond mixture. Gently pour in your chicken mixture and smooth to an even covering with the back of a spoon. Add the remaining almond mixture on top of the chicken as evenly as possible.
Roll the top crust out and cover. Make sure to cut small vents to allow steam to release. Brush the crust with the beaten egg mixture.
Bake at 375 degrees for 40 minutes or until the pastry is golden brown. Allow to rest for 10 minutes before serving.