Wednesday, October 25, 2006

Ancho Chicken Potpie with Cornbread Topping

Ancho Chicken Potpie with Cornbread Topping
Adapted from Jennifer Bain’s recipe on The Star recently

Prep time: 30 minutes
Cooking time: 25 minutes
Serves 6


½ heaping cup whole wheat flour
1/3 cup cornmeal
2 tbsp sugar (Splenda, if you’re dieting)
½ cup milk
1 tsp baking powder
1 egg white
2 tbsp vegetable oil

2 tbsp vegetable oil
1 large onion, diced (about 1½ cups)
3 large cloves garlic, minced
1-2 tbsp ancho chili powder (1 was definitely mild)
2 tsp each: ground cumin, ground coriander, paprika
1 cup ketchup or American-style chili sauce
1/3 cup apple cider vinegar
¼ cup brown sugar (or even none if you're dieting, I found this dish really on the sweet side)
1 cup dried tart cherries
1 cooked chicken, meat only – diced or shredded (3-4 cups) (I used a purchased rotisserie chicken, but here’s another option if you want to roast your own)
2 cups chicken stock

Preheat oven to 400ºF/200°C.

2. In a medium bowl, mix all the dry ingredients for the topping. Wait until the filling is ready before adding the liquids.

3. For the potpie filling, heat the oil in a large saucepan over medium – high heat. Add the onion and cook until they start to golden (about 5 minutes). Add the garlic, and stir until fragrant (about 2 minutes). Stir in the chili powder, cumin, coriander and paprika and cook for 2 more minutes before adding the ketchup, vinegar, sugar, cherries, chicken and stock.

4. Bring the pot the a boil and reduce the heat to medium. Simmer, uncovered, stirring occasionally until the sauce thickens somewhat – about 20 minutes or so (should make about 6 cups). Taste for seasoning.

5. Add the milk, egg white and oil to the topping mixture. Blend well.

6. Pour the filling into an oven-proof casserole or 8”x8” square baking pan. Carefully dollop the topping over the filling and spread as thinly as possible (the baking powder will make it rise). Bake for 25 minutes or until the topping is golden and the filling is bubbling.

Related links:

No comments: