Ingredients

The following ingredients have 4 Servings
  • 4 skinless chicken thighs or 2 breasts
  • 1 large onion (chopped)
  • 3 garlic cloves (minced)
  • 3/4 tsp ground ginger
  • 3/4 tsp ground coriander
  • 3/4 tsp ground cinnamon
  • pinch of saffron threads (optional)
  • 2-1/2 cups chicken broth
  • 1 tsp kosher salt
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp honey
  • 2 cups fresh or frozen broccoli
  • 8 oz mushrooms (sliced)
  • 4 tsp unsalted butter
  • 4 Tbsp all-purpose flour
  • 2 cups chicken stock
  • 2 sheets puff pastry dough
  • 1 Tbsp fresh parsley (chopped)

Instruction

  • Place the chicken, chopped onions, garlic, ginger, coriander, cinnamon and saffron threads(if using) in a large Dutch oven or another heavy-duty pan. Mix well and cover. Let sit for an hour at room temperature. (If making ahead, you can refrigerate this mixture and let it sit for up to 24 hours if you like.)
  • Place the pan over high heat and add 2-1/2 cups of chicken broth and 1 tsp kosher salt. Bring to a boil and reduce the heat to simmer. Cover the pot and let simmer for one hour. Stir occasionally.
  • Heat the oven to 400°F. Unfold 1 pastry sheet on a lightly floured surface. Roll the pastry sheet into a 12-inch square. Press the pastry into a 2-quart round casserole or well-seasoned cast iron skillet. Trim any excess pastry. Prick the pastry thoroughly with a fork. Place aluminum foil onto the surface of the pastry.
  • Bake for 25 minutes. Remove the aluminum foil. Set aside.
  • Use a slotted spoon and transfer the chicken to a cutting board and allow to cool. While the chicken is cooling, add the lemon juice and honey and continue simmering uncovered until the liquid has reduced to about 1 cup. Pour this liquid into a small bowl and wipe out the pan.
  • When the chicken is cool, remove the meat from the bones and shred or cut into small pieces. Set aside.
  • Add 1 Tbsp butter and the mushrooms to the pan and place over medium-high heat. Saute the mushrooms until they are done, and any liquid has evaporated. Remove the mushrooms from the pan and wipe out. Set the mushrooms aside.
  • Add 2 Tbsp of butter and when it is melted, sprinkle on the flour. Stir constantly until the flour is well incorporated and golden brown. This should take about 3 minutes. Whisking constantly, slowly add the reserved cooking liquid and 1/1-2 cups of chicken broth. When the sauce has come to a boil and thickened, add the chicken, mushrooms and broccoli and remove from the heat. Taste and add salt and pepper if needed.
  • Unfold the remaining pastry sheet on a lightly floured surface. Cut the pastry sheet crosswise into 6 (1 1/2-inch thick) strips.
  • Spoon the chicken mixture into the casserole. Weave a lattice pattern over the filling with the pastry strips. Trim any excess pastry. Place the casserole onto a baking sheet.
  • Bake for 45 minutes or until the filling is hot and bubbling and the pastry is golden brown. Sprinkle parsley on the top and serve immediately.