Middle Eastern open chicken pie (Diabetes, TM6)
TM6

Middle Eastern open chicken pie (Diabetes, TM6)

4.4 (7 ratings)

Ingredients

Chickpea pastry

  • extra virgin olive oil
  • 400 g canned chickpeas, no-added salt, rinsed and drained
  • 40 g cornflakes
  • 40 g quinoa flakes
  • 1 egg
  • 2 tbsp flaxmeal
  • 1 tbsp water

Caramelised onions

  • 1 garlic clove
  • 200 g brown onions, thickly sliced
  • 1 tsp dark brown sugar
  • 1 ½ tbsp water
  • 1 tsp miso paste

Filling

  • 2 garlic cloves
  • 20 g fresh ginger
  • 1 tsp extra virgin olive oil
  • 400 g chicken thighs, trimmed and cut into pieces (approx. 3 cm)
  • 80 g brown onion, thickly sliced
  • 280 g water
  • 2 tsp Vegetable stock paste, salt-free (see Tip)
  • ¼ tsp ground black pepper, plus extra to taste
  • 220 g sweet potatoes, peeled and cut into cubes (2-3 cm)
  • 1 tsp ground cinnamon
  • ¼ tsp ground cumin
  • ½ tsp sumac
  • 2 tbsp slivered almonds
  • 1 tsp honey
  • extra virgin olive oil spray
  • 2 tbsp natural yoghurt, high protein (see Tip)
  • 1 tbsp freshly squeezed lemon juice
  • rocket leaves
  • 1 tbsp pomegranate arils
  • 5 sprigs fresh coriander, leaves only
  • 1 tbsp harissa paste, rose (see Tip)

Nutrition
per 1 portion
Calories
1260 kJ / 301.7 kcal
Protein
22 g
Carbohydrates
26.8 g
Fat
10.2 g
Saturated fat
2.2 g
Fiber
8 g
Sodium
226.7 mg

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