Chicken Pastilla with Almonds

Method

1. 01

   Step 1

   Heat olive oil and soften onions for 8 minutes. Add chicken, ginger, turmeric, half the cinnamon, salt and water; cover and simmer 25–30 minutes until chicken reaches 74°C.

2. 02

   Step 2

   Remove chicken and shred. Boil cooking liquid until reduced to about 150 ml, stir in herbs and eggs and cook until the eggs are fully set and moisture is mostly absorbed. Cool all filling.

3. 03

   Step 3

   Mix almonds with icing sugar and remaining cinnamon.

4. 04

   Step 4

   Brush a 24 cm pie dish with butter. Layer buttered filo sheets with overhanging edges, add chicken, egg mixture and almond mixture, then fold in edges and cover with more buttered filo.

5. 05

   Step 5

   Bake at 190°C for 30–35 minutes until crisp and golden. Dust lightly with remaining icing sugar before serving.