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Puff Pastry Shell Chicken Tagine

A delicious, zesty chicken tagine served in a large puff pastry shell made with butter.


  • 4 Pidy Vol au Vent Rustic
  • 4 tbsp dried oregano
  • 3 tsp seasoning salt
  • 2 tsp pureed garlic
  • 1 tsp black pepper
  • 4 chicken breasts
  • 1 lemon (sliced)
  • 2 cups vegetable stock
  • 2 tbsp olive oil
  • 1 cup pitted prunes
  • 1/4 cup raisins
  • 1/2 cup pitted green olives
  • Chopped fresh parsley or coriander to garnish


Servings: 4

  1. Mix together garlic, oregano, pepper and salt
  2. Rub the mixture onto the chicken breasts, coating on all sides
  3. Cover the chicken with lemon slices
  4. Pour over the stock and drizzle with olive oil
  5. Cover and cook on a how heat for 45 minutes
  6. Take out of the oven and sprinkle over raisins, prunes and olives
  7. Cover again and cook for a further 45 minutes on low heat
  8. Reheat the pastry shells for 6-8 minutes at 170°C
  9. Slice the chicken and fill the shells with the mixture, layering chicken and the olive topping
  10. Garnish with parsley or coriander to serve

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catalogue Pidy 2024