Arabian Gulf Pot Pies Recipes

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ARABIAN GULF POT PIES



Arabian Gulf Pot Pies image

Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American comfort food that's a dinnertime favorite-chicken pot pie.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Pie & Tarts Recipes

Number Of Ingredients 17

3 tablespoons ghee
6 boneless, skinless chicken thighs, cut into 1-inch pieces
Kosher salt and freshly ground pepper
2 medium onions, thinly sliced
4 cloves garlic, minced
1/2 serrano chile, thinly sliced
1 medium carrot, coarsely chopped (1/2 cup)
2 1/2 cups baby turnips, quartered
1 small eggplant, coarsely chopped (3 cups)
1 zucchini, coarsely chopped (2 cups)
4 medium tomatoes, chopped (4 cups)
3 tablespoons tomato paste
1 teaspoon Arabic Spice Blend
1/2 cup packed fresh flat-leaf parsley leaves, chopped
3 pounds frozen puff pastry (preferably all-butter), thawed
Unbleached all-purpose flour, for dusting
1 large egg, plus 1 large yolk

Steps:

  • In a large Dutch oven, heat 1 tablespoon ghee over medium-high. Season chicken well with salt and pepper. Cook, working in batches as necessary, until chicken is lightly browned, about 4 minutes. Remove from pan.
  • Add remaining 2 tablespoons ghee along with onions, garlic, and serrano to pot. Cook until very soft and translucent, about 10 minutes. Add carrot and turnips and cook until just tender, about 4 minutes. Add eggplant, zucchini, and tomatoes and season with salt and pepper. Cook until vegetables are tender and tomatoes begin to break down. Combine tomato paste, spice blend, and 2 cups water and add to pot. Cook until aromatic, about 2 minutes.
  • Return chicken and any juices to pot and bring to a boil. Reduce to a simmer and cook until thickened, and chicken and vegetables are tender, about 25 minutes. Let cool slightly. Stir in parsley and season with salt and pepper. Ladle into six (1 1/2-cup) shallow ramekins; let cool.
  • Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1/2 inch wider than ramekins. Cut vents in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 15 minutes.
  • In a small bowl, whisk together egg, yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 20 minutes.
  • Meanwhile, preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.

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