M&S RECIPE INSPIRATION
Jean-Christophe Novelli’s chicken pilau pie
A curry and a pie all in one? Yes, please! Serve this picture-perfect dish with our crisp and delicate côtes de provence rosé
Ingredients
- 8 chicken drumsticks
- ½ tsp turmeric
- 1 tsp paprika
For the pilau filling:
- 1 tsp cumin seeds
- 1 tsp garam masala
- 1 tsp curry powder
- 1 tsp coriander seeds
- 2 bay leaves
- 1 cinnamon stick
- 2 star anise
- 1 onion, halved, peel left on
- 3 cloves garlic, crushed
- 300g basmati rice
- 500ml hot chicken stock
- 100ml milk
- Pinch saffron
For the naan pie lid:
- 150g strong bread flour
- 150g semolina
- 7g sachet yeast granules
- 10g sugar
- 125ml natural yogurt
- ½ vanilla pod, seeds only
- 1 clove garlic, finely chopped
- 25g butter, melted
- Handful coriander, chopped
For the pineapple salsa:
- 1 pineapple, diced
- 1 tsp mustard seeds
- 1 tbsp red wine vinegar
- 2 tbsp honey
- Handful mint, chopped
- Handful coriander, chopped
For the raita:
- 200g thick natural yogurt
- ½ cucumber, halved and sliced
- ½ lime, juice only
- Handful mint, chopped
Method
- Preheat the oven to 180°C/160°C fan/gas mark 4.
- First, make the dough for the naan by placing the flour, semolina, yeast, sugar and a good pinch of salt in a large bowl. Add in the yogurt and vanilla pod seeds along with 25ml vegetable oil and 100ml warm water, and mix until a dough forms. You could also do this by using the dough hook attachment on a mixer.
- Knead in the mixer or on a board for 4-5 minutes, adding a little extra flour if necessary. Cover loosely with cling film and leave in a warm place for 40 minutes.
- Place the chicken drumsticks skin side up in a large roasting tray. Sprinkle over the spices, season well and drizzle over a little oil. Place into the oven and roast for 35-40 minutes.
- To make the pilau, heat 2 tbsp rapeseed oil in a heavybased pan. Add the spices, cook for 1 minute, then add the remaining ingredients. Bring to a simmer, cover and cook for 10 minutes. Turn off the heat and keep covered for a further 10 minutes.
- Meanwhile, make the pineapple salsa. Sweat the pineapple in a pan over a medium heat to evaporate the juices. Once reduced, add the mustard seeds, red wine vinegar and honey. Stir in the herbs just before serving.
- To make the raita, combine all the ingredients, season well and chill until ready to serve.
- When the chicken is cooked, remove the meat from thebones and tear into bite-sized pieces.
- Remove the bay leaves, cinnamon stick, star anise, onion and garlic from the pilau rice. Mix in the chicken pieces, then transfer to an ovenproof pie dish.
- Increase the oven temperature to 220°C/200°C fan/gas mark 7.
- Roll the naan dough out to a disc approximately 1-2cm larger than the diameter of the pie dish. Cover the rice mixture with the naan lid and squeeze the edges around the rim.
- Bake in the oven for 12-15 minutes, until browned and crisp to the touch.
- Brush the naan pie lid with the melted butter, sprinkle over the garlic and garnish with coriander to serve.
- Divide the pie between serving dishes and serve with the salsa and raita.
