Curried Chicken Pie With Sweet Potato Rosettes Recipe

6 tb Vegetable oil
3 lb Chicken breasts and thighs,
-trimmed and cut into
-1-inch pieces
2 c Finely chopped onion
1 tb Minced garlic
2 tb Minced peeled fresh
-gingerroot
1 1/2 tb Ground cumin
1 tb Ground coriander
1/4 c All-purpose flour
2 c Chicken stock (homemade or
-canned)
1/4 c Fresh lime juice
2 3-inch fresh green hot
-chilies (available at
-Hispanic markets and some
-specialty foo shops and
-supermarkets) seeded and
-minced (wear rubber gloves)
2 c Chopped drained canned
-Italian plum tomato
1 lb Spinach, coarse stems
-discarded, washed well,
-drained
3 c Cauliflower florets
3 lg Sweet potatoes (about 2 1/2
-pounds)
1 Russet (baking) potato
3 tb Unsalted butter; softened

In a 3-quart flameproof baking dish heat the oil over moderately high heat
until it is hot, but not smoking and in it brown the chicken, patted dry,
in batches, transferring it with a slotted spoon a s it is browned to a
bowl. In the fat remaining in the dish cook the onion over moderately low
hear, stirring occasionally, until it is softened, add the garlic and
gingerroot, and cook the mixture, stirring occasionally, for 3 minutes. Add
the cumin, coriander, and flour and cook the mixture, stirring, for 3
minutes. Add the stock combined with 1 cup water, heated, whisking, and
simmer the mixture for 5 minutes. Add the lime juice, chilies, tomatoes,
lamb and any juices that have accumulated in the bowl, and salt and pepper
to taste and simme r the mixture, covered, skimming it occasionally, for 45
minutes to an hour.

While the mixture is simmering, in a large saucepan steam the spinach in
the water clinging to the leaves, covered, over moderately high heat,
stirring occasionally, for 2 to 3 minutes, or until it i s just wilted.
Drain the spinach in a colander, refresh it under cold water, and squeeze
it dry in a kitchen towel. Add the cauliflower to the chicken mixture,
simmer for 5 minutes, and stir in the spinach. The ste w may be prepared up
to this point, cooled to room temperature, and kept covered well and frozen
for up to 2 weeks. Let the stew thaw, covered, in the refrigerator before
continuing with the recipe.

Bake the potatoes in a preheated 425 degree oven, pricking them several
times with a fork after 30 minutes, for 1 hour, or until they are very
tender, and let them stand until they are cool enough to be handled. Peel
the potatoes, force them through a food mill fitted with the medium disk
set over a bowl, and stir in the butter and salt and pepper to taste.
Transfer the mixture to a pastry bag fitted with a large decorative tip and
pipe it into 2-inch rosettes around the edge of the baking dish. The stew
may be prepared up to this point, cooled to room temperature, and kept
covered and chilled for up to 3 days. Bake the stew in a preheated 400
degree oven for 20 to 30 minutes, or until it is heated through and the
rosettes are browned lightly.

Yield: 6 serving

Yields
1 Servings