Moroccan Pastilla

Ingredients

• 1 tbsp olive oil

• 6 boneless chicken thighs

• 10g butter

• 2 onions, finely chopped

• 2 garlic cloves, finely chopped

• 1 tsp ginger

• ½ tsp cinnamon

• ½ tsp turmeric

• pinch of saffron

• 500ml chicken stock

• 4 eggs, beaten

• 75g ground pistachios

• 75g dried dates, finely chopped

• 1 tbsp orange blossom water

• 4 tbsp finely chopped parsley

• 6 large slices of filo pastry

• 60g butter, melted

• 1 tbsp icing sugar

• cinnamon

• crushed pistachios

Method

1. Fry the chicken until both sides are golden and it's fully cooked.

2. Melt the butter, add the onions and fry until they start to caramelise.

3. Add the garlic and spices and fry for a couple more minutes.

4. Put the chicken back in the pan and pour in the stock, then simmer for 20-30 minutes.

5. Remove the chicken and finely chop it.

6. Reduce the liquid in the pan by half.

7. Add the eggs and cook until it has slightly thickened.

8. Add the nuts, dates, orange blossom water and chicken, then mix thoroughly.

9. Preheat the oven to 180°C.

10. Take a sheet of filo pastry, brush it with melted butter, and place it in the bottom of an oven-proof dish.

11. Now put pastry sheets going around the sides of the dish in a square. Then, there are two final sheets at the bottom of the dish.

12. Fill the dish with the filling, then fold any pastry over the top of the filling. Take the remaining two pieces of filo and cut them to fit the dish.

13. Brush with butter and bake the pie for 30 minutes, or until golden.

14. Once golden, dust with icing sugar and cinnamon.