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