Martha merges the popular Arabian Gulf dish known as thareed, a meat-and-vegetable stew served over thin, cracker-like bread called rgaag, with an American comfort food that's a dinnertime favorite—chicken pot pie. 

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Bobbi Lin

Recipe Summary

Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large Dutch oven, heat 1 tablespoon ghee over medium-high. Season chicken well with salt and pepper. Cook, working in batches as necessary, until chicken is lightly browned, about 4 minutes. Remove from pan.

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  • Add remaining 2 tablespoons ghee along with onions, garlic, and serrano to pot. Cook until very soft and translucent, about 10 minutes. Add carrot and turnips and cook until just tender, about 4 minutes. Add eggplant, zucchini, and tomatoes and season with salt and pepper. Cook until vegetables are tender and tomatoes begin to break down. Combine tomato paste, spice blend, and 2 cups water and add to pot. Cook until aromatic, about 2 minutes.

  • Return chicken and any juices to pot and bring to a boil. Reduce to a simmer and cook until thickened, and chicken and vegetables are tender, about 25 minutes. Let cool slightly. Stir in parsley and season with salt and pepper. Ladle into six (1 1/2-cup) shallow ramekins; let cool.

  • Roll out thawed puff pastry on a lightly floured surface to a 1/4-inch thickness. Cut out six circles that are 1/2 inch wider than ramekins. Cut vents in the center of each circle. Transfer puff pastry circles to a parchment-lined baking sheet and freeze for 15 minutes.

  • In a small bowl, whisk together egg, yolk, and 1 teaspoon water. Remove puff pastry circles from freezer. Top each ramekin with a puff pastry circle, crimping edges over sides to seal, and brush with egg wash. Transfer to refrigerator and chill for 20 minutes.

  • Meanwhile, preheat oven to 425 degrees. Transfer ramekins to a rimmed baking sheet. Bake until puff pastry is deep golden brown and filling is bubbling, 20 to 25 minutes.

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