MOROCCAN CHICKEN PASTILLA FILO PIE

Serves 6-8

1tbsp olive oil

2 onions, peeled and finely chopped

8 chicken thighs, trimmed and cut into

bite-sized pieces

1 garlic clove, crushed

1tsp ginger

½tsp cinnamon

½tsp turmeric

500ml (18fl oz) chicken stock

¼tsp saffron, soaked in 2tbsp boiling water

2tsp orange blossom water

2tbsp raisins or sultanas

A handful of parsley, chopped

2 large eggs

75g (2¾oz) ground almonds

Sea salt and freshly ground black pepper

50g (1¾oz) butter

8 sheets of filo pastry

50g (1¾oz) flaked almonds (optional)

Heat the oil and sauté the onions until really soft and sweet, about 10 minutes. Push to the side of the pan and add the chicken thighs. Sauté for a few minutes to brown.

Add the garlic and spices. Cook until fragrant then add the stock and saffron, with its soaking liquid. Simmer for 30 minutes, until the chicken is tender. Add the orange blossom water, raisins and parsley. Stir the eggs in and cook for a minute until lightly scrambled within the mix. Add the almonds, season and cool.

Preheat the oven to 200°C/fan 180°C/gas 6. Melt the butter in a small pan. Place 7 of the filo sheets into a cake tin in layers, pushing into the edges to cover the base. Leave the edges hanging over. Pile the filling into the pie. Fold the filo over to enclose the filling, brushing the top of each sheet with the melted butter after folding. Crumple the last sheet of filo and place on top. Brush with butter and scatter with the flaked almonds, if using. Bake for 25-30 minutes, until golden and crisp.