We have taken all the best bits of a classic Greek Chicken and chip yiros pie and turned it into a flavour-packed pie. With zesty chicken thighs, deliciously salty fetta, fragrant herbs and crispy hot chips, this pie makes the ultimate family dinner.
15 Ingredients
– 1 tbsp olive oil
– 700g chicken thigh fillets, trimmed, thickly sliced
– 1 red onion, finely chopped
– 3 garlic cloves, crushed
– 2 tsp dried oregano leaves
– 2 tbsp plain flour
– 375ml (11 ⁄2 cups) Massel Organic Chicken Liquid Stock
– 60ml (1 ⁄4 cup) fresh lemon juice
– 120g packet of baby spinach
– 1 tbsp finely grated lemon rind
– 500g frozen straight-cut chips
– 100g feta, crumbled
– 1 large tomato, deseeded, finely chopped
– 1 ⁄4 cup small fresh mint leaves
– 2 tbsp chopped fresh dill
Also Read: Misal Pav Recipe – Maharashtrian street food
Step 1
Preheat oven to 220C/200C fan forced. Heat the oil in a large, deep frying pan over medium-high heat. Add the chicken and cook, stirring, for 8 minutes or until browned. Transfer to a bowl.
Step 2
Add onion, garlic and oregano to the pan. Stir for 1 minute or until aromatic. Stir in the flour until coated. Gradually stir in stock and juice.
Step 3
Return the chicken and any juices to the pan. Bring to the boil then reduce heat to medium. Simmer for 5 minutes or until sauce thickens. Stir in the spinach and lemon rind. Cook, stirring, for 1 minute or until the spinach wilts.
Step 4
Transfer mixture to a 2L (8 cups) baking dish. Scatter over the chips. Bake for 30 minutes or until the chips are golden and cooked through. Top with the feta, tomato, mint and dill to serve.
