B'stilla (Moroccan chicken pie)

De-frost 10 sheets of filo pastry 2 hrs in advance.

Heat 2 tbsp oil in a large heavy-based saucepan with a lid over medium-high heat. In batches, cook 1 kg skinless, boneless  chicken thighs for 3-4 minutes on each side until browned. Remove from the pan and set aside.

Reduce heat to medium-low and add 1 finely chopped onion, 2 finely chopped garlic cloves, 25g grated ginger, 1 tbsp ras el hanout and 1 tsp turmeric, and cook for 5-7 minutes until the onion has softened.

Return chicken back to the pan with 500ml of water. Add 1/4 tsp saffron threads and season with salt and pepper. Cover with the lid and simmer for 15 minutes or until the chicken is cooked through.

Meanwhile, place 80g blanched almonds in the bowl of a small food processor and whiz until finely chopped. Set aside.

Remove the chicken from the pan and set aside to cool. 

Increase the heat to high and cook stock for 15 minutes or until reduced by more than half and thickened. Remove from the heat and slowly pour in 4 lightly beaten eggs, stirring the whole time. Return to a low heat and cook for 2-3 minutes until the mixture resembles soft scrambled eggs. Remove from the heat and transfer mixture to a large bowl.

Shred the chicken and add to the egg mixture with the almond, 1 tbsp icing sugar, the leaves of a bunch of parsley, zest and juice of 1 lemon. 

Season with salt and pepper and set aside to cool completely. This will cost you at leat another half hour!

Preheat the oven to 180°C. Melt 100g butter

Butter a 20cm springform cake pan. Brush 1 sheet of filo pastry and lay vertically in the pan, allowing the excess to hang over the edges. Butter another sheet and lay it over the first sheet horizontally, in a cross pattern, carefully pushing into the pan.

Repeat with 8 more sheets. 

Add the cooled filling, smoothing over the top.

Fold overhanging pastry in to enclose the filling. Brush the top with the remaining butter and sprinkle with 1/2 tsp black sesame seeds. Bake for 60 minutes or until the pastry is golden

Meanwhile, for the sweet and sour currants, heat the oil in a small saucepan over medium-low heat, add a small finely sliced  onion and cook for 15 minutes or until softened and starting to caramelise. 

Add 2 tbsp brown sugar and cook for a further minute. Add 35g currants and 125 ml red wine vinegar and simmer for 4-5 minutes until thickened slightly

Scatter b’stilla with extra parsley and serve with sweet and sour

currants alongside.

Feeds 6

(Here Kirsten Jenkins original recipe)

Follow me on Instagram @peterschoenmaker7 and have a look at my book 'Breakfast in Gascony' on Amazon for your Kindle