Middle Eastern open chicken pie (Diabetes, TM6)

Middle Eastern open chicken pie (Diabetes, TM6)

3.9 14 ratings

Prep. 25 min

Total 1 h 30 min

6 portions

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

Nutrition per 1 portion

Calories 301.7 kcal / 1260 kJ

Protein 22 g

Fat 10.2 g

Carbohydrates 26.8 g

Fibre 8 g

Saturated Fat 2.2 g

Sodium 226.7 mg

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Also featured in

Thermomix® Cooking for Diabetes 72 Recipes
Australia and New Zealand

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