Ingredients:
For the pot pies:
- 4 chicken thighs
- Salt to taste
- 50g Ocean Garden butter
- 1 onion, peeled and halved
- 1 bay leaf
- 1 cinnamon stick
- 5 cloves
- 4 garlic, finely chopped
- 1 chili, finely chopped
- 1 250g bag Ocean Garden chopped coriander, defrosted
- 2 400g bags Ocean Garden Mloukhieh Leaves, defrosted
- Juice of 5 lemons
- 1 sheet of puff pastry, thawed
- Egg yolk + water
For serving:
- Red chili pods
- 1 purple onion, finely chopped
- Ocean Garden red vinegar, to taste
Method:
1. Season the chicken with salt. Sear in butter on medium heat. Add the onion, bay leaf, cinnamon, and cloves. Top with water, bring to the boil, remove the impurities that rise to the surface, and poach for 1 hour.
2. Pick the meat from the chicken and strain the chicken stock.
3. In a large pot, pan-fry the garlic, chili, and coriander in butter for 5 minutes. Add the Mloukhieh leaves and sauté for 5 minutes. Add some lemon juice, the chicken, and the stock. Cook for 20 minutes. Finish with lemon juice to taste and turn the heat off.
4. Preheat the oven to 220°C. Cut round pieces of puff pastry, a little bigger than the ramekins you want to use for the pies. Keep in the fridge.
5. Divide the Mloukhieh between ramekins. Let them cool down a little. Top with the round dough pieces and lightly stick them to the sides. Use a knife to poke a small hole in the middle of each pastry to let the steam escape.
6. Whisk the egg yolk with a drop of water and a pinch of salt. Brush the pastry with egg wash. Bake at 220°C for 15 minutes, then drop the heat to 180°C and continue baking until cooked through, about 20 minutes.
7. Char some chili on the hob flame. Mix the chopped onion with vinegar.
8. Serve with the charred chili and vinegar onion mixture.