Chicken bastilla

Method

Poach the chicken with onions, coriander, parsley, ginger, saffron, cinnamon and turmeric for 45 minutes until tender, then shred the meat and reduce the cooking liquid until thickened. Toast the almonds in butter, then scramble the eggs gently and fold into the reduced sauce with the shredded chicken. Layer filo sheets brushed with melted butter into a pie dish, spread the chicken mixture in the centre, fold over the edges and brush the top with remaining butter. Bake at 190°C for 25-30 minutes until golden brown and crisp. Dust with icing sugar and ground cinnamon before serving warm.