Chicken pie with zucchini on corn flour
8 servings
90 minutes
Chicken pie with zucchini made from corn flour is a dish with a tender texture and an amazing combination of flavors. Its recipe roots can be found in Russian cuisine, where zucchini and chicken are often used in homemade pies. Chicken fillet adds heartiness, while zucchini adds juiciness, making the pie soft and airy. Corn flour gives a light crispy crust and adds a sweet note. Aromatic spices like red pepper and Adyghe salt reveal the depth of flavor, while sweet chili sauce adds spiciness. The pie is perfect for a cozy family dinner or as an appetizer on a festive table. It can be served with greens that refresh the taste and make the dish even more appetizing.
1
Wash the chicken fillet, dry it, and chop it finely.
- Chicken breast fillet: 2 pieces
2
Wash the zucchini, dry it, and chop it finely. Salt it and sprinkle with red pepper.
- Zucchini: 1 piece
- Adyghe salt (garlic-herb salt): to taste
- Ground red pepper: to taste
3
Chop the zucchini into a puree, strain it, and let it drain.
- Zucchini: 1 piece
4
Chop the chicken fillet.
- Chicken breast fillet: 2 pieces
5
Salt the chicken fillet.
- Adyghe salt (garlic-herb salt): to taste
6
Add sweet chili sauce to the chicken fillet.
- Sweet chili sauce: 1 tablespoon
7
Combine chicken and zucchini.
- Zucchini: 1 piece
8
Add corn flour and mix thoroughly.
- Cornmeal: 3 tablespoons
9
Place the chicken-zucchini mixture in a baking dish lined with parchment paper.
10
Place in a preheated oven at 180 degrees for 1 hour.
11
Garnish with greens for serving.
- Dill: 1 sprig
- Parsley: 1 sprig
