Ingredients

• 1 tbsp olive oil
• 4–6 large chicken thighs (around 750g/1lb 10oz)
• boneless
• 10g/½oz butter
• 2 onions
• finely chopped
• 2 garlic cloves
• finely chopped
• 1 tsp ground ginger
• ½ tsp ground cinnamon
• ½ tsp ground turmeric
• pinch of saffron
• 500ml/18fl oz chicken stock or water
• 3 large free-range eggs
• beaten
• 75g/2½oz ground almonds or pistachios
• 75g/2½oz dried dates
• finely chopped
• 1 tbsp orange blossom water
• 1 tsp finely grated orange zest
• 4 tbsp finely chopped fresh parsley
• 30g/1oz butter
• melted
• 6 large sheets filo pastry
• 1 egg
• beaten
• to glaze
• salt and freshly ground black pepper
• 1 tbsp icing sugar
• to garnish
• pinch of ground cinnamon
• to garnish

Directions

• Heat the oil in a large frying pan. Add the chicken and fry
• skin side-down for 2 minutes
• or until crispy and brown. Turn over and cook for 2 minutes more
• then transfer to a plate. Add the butter to the pan and
• when it has melted
• add the onions and sauté until soft. Add the garlic and spices (no need to soak the saffron) and fry for a couple more minutes.
• Return the chicken to the pan. pour over the stock and season to taste. Simmer
• covered
• for 30 minutes
• or until the chicken is cooked through and tender.
• Remove the chicken again and set aside. When it is cool enough to handle
• finely chop it. Meanwhile
• reduce the cooking liquid by half.
• Add the eggs to the cooking liquid and cook over a low heat until it resembles loose-textured scrambled eggs. Add the almonds and stir
• then stir in the dates
• orange blossom water
• orange zest
• chicken and finally the parsley. Remove from the heat and leave to cool.
• Preheat the oven to 180C/160C Fan/Gas 4. To assemble the pie
• use a 28cm/11in round ovenproof dish – you can use a ceramic quiche or flan dish or a metal tart tin.
• Brush a sheet of filo with melted butter. Drape it over the dish
• gently pushing it into the corners without tearing it. Repeat with another sheet of filo
• placing it at right angles to the first. Repeat with a further 2 sheets of filo
• placing them on a diagonal angle.
• Spread the filling over the pastry. Fold over the overhanging filo
• in reverse order – the filling should be just about covered by the filo. Cut the remaining 2 sheets of filo to fit the dish. Brush with melted butter
• then cover the pie with the pastry
• tucking under any corners. Bake for 30 minutes
• or until crisp and brown. Leave to cool a little before dusting it with the icing sugar and cinnamon.