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6 Serves
94 Mins
Season the chicken pieces thoroughly with salt, black pepper, and mixed herbs using a cutting board and a sharp knife.
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BangladeshiVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
33 mg / 16 mgVitamin B5
5 mg / 5 mgVitamin B6
3 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
6 µg / 400 µgCalcium
47 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
122 mg / 420 mgPhosphorus
740 mg / 1,250 mgPotassium
1124 mg / 4,700 mgSodium
521 mg / 2,300 mgZinc
3 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
76 µg / 55 µgFiber
2 g / 28 gSugar
1 g / 50 gSaturated Fat
4 g / 20 gCholesterol
275 mg / 300 mgCaffeine
0 mgNet Carbs
1 gAlcohol
0 g
Heat olive oil in a large skillet over medium-high heat and sear the chicken until golden brown on all sides.
Transfer the chicken to a roasting pan and bake in a preheated oven at 190°C until fully cooked through.
Remove the chicken from the oven and let it rest on a wire rack for 5 minutes before shredding the meat for the pie filling.
Assemble the pie by layering the shredded chicken with your pastry and additional fillings, then bake until the crust is golden and crisp.
9
g102
g12
g
French
Tunisian