Moroccan Chicken Bastilla

Method

1. 1

   Soften the onions

   Heat the oven to 190°C (170°C fan). Warm the olive oil in a large pan over medium heat for 1 minute. Add the onions and salt and cook for 8 minutes, stirring, until soft and translucent.

2. 2

   Season the pan

   Add the ginger, ½ tsp of the cinnamon, turmeric, pepper and saffron. Stir over medium heat for 30 seconds, until fragrant.

3. 3

   Cook the chicken

   Add the chicken and water, bring to a gentle simmer, then cover and cook over low heat for 35 minutes, turning once, until the chicken is tender and reaches 74°C at its thickest point.

4. 4

   Reduce the sauce

   Lift the chicken onto a plate. Leave the pan uncovered over medium heat for 8 to 12 minutes, stirring often, until most of the liquid has evaporated and the onions are glossy.

5. 5

   Shred the chicken

   When the chicken is cool enough to handle, remove and discard the bones, then finely shred the meat. Stir it into the reduced onion mixture with the parsley and coriander.

6. 6

   Cook the eggs

   Beat the eggs and stir them into the pan over low heat for 3 to 5 minutes, until softly set and no liquid egg remains. Take the pan off the heat.

7. 7

   Toast the almonds

   Toast the almonds in a dry frying pan over medium-low heat for 3 to 5 minutes, stirring frequently, until golden and fragrant. Tip onto a plate straight away so they do not keep cooking in the hot pan.

8. 8

   Season the almonds

   Once cool, roughly chop the almonds and mix with the icing sugar and remaining ½ tsp cinnamon.

9. 9

   Layer the pastry

   Brush a 23 cm round ovenproof dish with melted butter. Lay 4 filo sheets across the dish, overlapping them and letting the edges hang over the rim; brush each sheet lightly with butter as you layer.

10. 10

    Add the filling

    Add the chicken and egg filling, then scatter the almond mixture over it. Keep unused filo covered with a clean, slightly damp tea towel so it does not dry out and crack.

11. 11

    Seal the pie

    Fold the overhanging filo over the filling, brushing each fold with butter. Layer the remaining 4 sheets on top, buttering between them, and tuck the edges underneath the pie.

12. 12

    Butter the top

    Brush the top with the remaining butter.

13. 13

    Bake the pie

    Bake at 190°C (170°C fan) for 25 to 30 minutes, until deeply golden and crisp.

14. 14

    Rest and serve

    Rest for 10 minutes before cutting, then serve warm.

Tips

• Keep filo covered with a clean, slightly damp tea towel while you work, as it dries and cracks quickly.
• Tip the almonds onto a plate as soon as they are toasted to prevent them browning further in the pan.
• Use a thermometer to check the chicken at its thickest point, avoiding the bone.

Swaps

• Use ground allspice in place of the saffron for a different warm, fragrant note.
• Replace the parsley with extra coriander, or the coriander with extra parsley.

Storing

Cool leftovers, cover and refrigerate for up to 2 days; reheat in a 180°C oven until hot and crisp.