A modern twist on a beloved Lebanese classic. Ocean Garden Mloukhieh and coriander are combined with tender chicken and baked under golden puff pastry to create individual pot pies full of warmth, flavor, and comfort.
Season the chicken with salt. Sear in butter and add the onion, bay leaf, cinnamon stick, and cloves. Cover with water and simmer for 1 hour.
Remove the chicken, shred it, and strain the stock.
In another pan, sauté the garlic, chili, and chopped coriander in butter. Add the Ocean Garden Mloukhieh Leaves and cook for 5 minutes.
Add the shredded chicken, stock, and lemon juice. Simmer for 20 minutes.
Preheat the oven to 220°C.
Divide the mloukhieh mixture into ramekins and cover with puff pastry.
Brush with egg wash and bake for 15 minutes at 220°C, then reduce to 180°C and continue baking for 20 minutes until golden brown.
Mix the chopped onion with Ocean Garden Red Vinegar and serve alongside the pot pies.
Add extra lemon juice just before serving to brighten the flavors and balance the richness of the puff pastry.
WHY YOU’LL LOVE THIS RECIPE
✔️ A creative twist on traditional Lebanese mloukhieh
✔️ Perfect for family gatherings
✔️ Comforting and hearty
✔️ Great for entertaining
✔️ Rich in herbs and fresh flavors
✔️ An elegant dinner idea