Spiced chicken & apricot pastilla - Good Food Middle East
Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner
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Cooking tools:
- Oven
- Stove
- Skillet
- Chef's knife
- Cutting board
- Mixing bowl
- Saucepan
- Pie dish
- Pastry brush
- Measuring spoon
- Measuring cup
- Wooden spoon
- Fine-mesh sieve
- Cooling rack
- Plate
- Spatula
Ingredients
- 2 tbsp rapeseed oil or vegetable oil
- 2 onions, halved and sliced
- 2 garlic cloves, crushed
- 2 tsp ground cinnamon
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1 tsp turmeric
- ½ tsp fennel seeds
- 4 chicken legs
- 500ml chicken stock
- 1 tbsp clear honey
- 50g ground almonds
- 1 lemon, zested and ½ juiced
- 85g dried apricots, quartered
- small bunch parsley, chopped
- 270g pack filo pastry (7 sheets)
- 75g butter, melted
- icing sugar and cinnamon, for dusting (optional)
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