Chicken B’stilla from Life's Too Short to Stuff a Mushroom by Prue Leith

Ingredients

• salt
• black pepper
• a small handful of flat-leaf parsley, chopped
• zest of ½ orange
• 7 cm/2¾ in cinnamon stick
• 1 kg/2 lb 4 oz chicken thighs
• a handful of coriander (cilantro), leaves and stalks separated
• 100 g/3½ oz dried apricots, roughly chopped
• 1 tbsp olive oil
• 2 onions, finely chopped
• 4 garlic cloves, finely chopped
• 2 cm/¾ oz piece of ginger, finely chopped
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp ground cumin
• 2 eggs, beaten
• 125 g/4½ oz blanched almonds, finely chopped
• melted butter, for brushing
• 6 filo (phyllo) pastry sheets
• ½ tsp ground cinnamon
• 1 tbsp icing (powdered) sugar, plus extra to serve
• 1 litre/35 fl oz/4⅓ cups chicken stock (bouillon)
• 2 cm/¾ in piece of ginger, halved
• 1 onion, peeled and halved
• zest of ½ lemon
• 6 garlic cloves, peeled and halved