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  • 7 x 35g Sour Cream Pastry (cut to 11cm disc), Creme Pastry

  • Filling

  • ¼ cup Australian Raisins

  • ¼ cup Verjuice

  • 2 x 250gms Barossa Free Range Chicken Thigh, skin on & boneless

  • 1 tsp Ras El Hanout

  • 1 tsp Ground Ginger

  • ¼ tsp Ground Cinnamon

  • 1 tsp Sea salt

  • 2 Tbsp Unsalted Butter

  • 1 Tbsp Extra Virgin Olive Oil

  • 2 Golden Shallots, roughly chopped

  • 3 cloves Australian Garlic, chopped

  • 500mls Chicken Stock

  • ¼ cup Roasted Almond Flakes, crushed

  • 1/3 cup Flat Leaf Parsley, chopped

  • Zest of 2 Lemon

  • Freshly Cracked Black Pepper to season


  • 1.

    Preheat a fan forced oven to 220c.

  • 2.

    Place the pastry disc into a cup cake mould then line with baking paper and weight down with baking beads.

  • 3.

    Place into the preheated oven and bake for 10 to 15 minutes or until the base is light golden brown. Remove the baking weights and continue to cook for a further 5 minutes.

  • 4.

    Remove from the oven and place the tart shells into a wire rack and set aside to cool.

  • 5.

    To make the filling, place the raisins and verjuice into a small mixing bowl, place into the microwave on defrost for 4 to 5 minutes, remove and set aside and allow to steep.

  • 6.

    Place the chicken into a large mixing bowl, add the ras el hanout, ginger, cinnamon & salt and rub the spices into the chicken until it is well coated, then sit aside for 10 to 15 minutes to marinate. If you have time overnight is better.

  • 7.

    Then place a large non-stick frying pan over a high heat, add the butter and bring to nut brown, then add the olive oil to inhibit the butter from burning. Reduce the heat slightly then place the chicken into the pan skin side down and gently sear until lightly caramelized then turn over and cook for a further 2 to 3 minutes. Remove from the pan and place onto a resting plate.

  • 8.

    Keep the pan over the heat and add the shallots, cook fro 4 to 5 minutes until thay start to soften and go slightly caramelized then add in the garlic and continue to cook for a further 2 to 3 minutes, continue to stir so that the garlic does not burn.

  • 9.

    Strain the raisins from the verjuice and set the raisins aside, deglaze the pan with the strained verjuice and allow to reduce slightly, then add the chicken back to the pan, pour over the chicken stock and add the saffron.

  • 10.

    Place a tight fitting lid on top or cover with foil, tightly, reduce the temperature to a very gentle simmer and allow to cook for 8 to 10 minutes, this time will also depend on the size of your chicken thighs.

  • 11.

    Once the chicken is cooked (using a digital thermometer the internal temperature should be 62c, then allow to rest to 67c) remove from the pan and place onto a resting plate, remove the lid from the pan and turn the heat up to high, then allow the juices to reduce to ½ cup. Then remove from the heat and add the steeped raisins to this mixture.

  • 12.

    Meanwhile dice the chicken into approx 1cm cubes and place into mixing bowl, then pour over the reduced sauce, stir through parsley and almonds until well combined, taste to adjust the seasoning if need be with freshly cracked black pepper.

  • 13.

    Divide the mixture between the 7 tart shell and serve warm.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 314kj
  • Fat Total 20g
  • Saturated Fat 4g
  • Protein 9g
  • Carbohydrate 25g
  • Sugar 8g
  • Sodium 284mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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