Moroccan Chicken and Almond Pie with Cinnamon Sugar

What you need

• 1.2 kg (2 1/2 lb) bone-in chicken thighs, skin removed
• 2 large onions, grated
• 1 handful flat-leaf parsley, finely chopped
• 1 handful fresh coriander, finely chopped
• 1 tsp ground ginger
• 2 tsp ground cinnamon, divided, plus extra for dusting
• 1 pinch saffron threads, crumbled
• 1 tsp salt
• 1 tsp black pepper
• 3 tbsp vegetable oil, divided
• 150 g (2/3 cup) unsalted butter, 40 g for the filling, the rest melted for the pastry
• 250 ml (1 cup) water
• 6 eggs, beaten
• 200 g (7 oz) blanched almonds
• 60 g (1/2 cup) icing sugar, plus extra for dusting
• 1 tbsp orange blossom water, optional
• 10 sheets filo pastry, thawed if frozen
• 1 egg yolk, for sealing

Method

Restated from the original video

1. 1

   Put the chicken, onions, parsley, coriander, ginger, 1 tsp of the cinnamon, the saffron, salt, pepper, 1 tbsp of the oil and 40 g of the butter in a wide pot. Turn everything together to coat.

2. 2

   Cover and cook over medium heat for 10 min, stirring once, then pour in the water. Simmer covered until the meat falls off the bone and reaches 74 °C (165 °F) inside, 45-50 min.

3. 3

   Lift the chicken out. When cool enough to handle, shred the meat and discard the bones.

4. 4

   Boil the onion liquid uncovered, stirring often, until reduced to a thick sauce, 10-15 min.

5. 5

   Lower the heat, pour in the eggs and stir slowly until they set into soft, moist curds that soak up the sauce, 3-5 min. Taste for salt and leave to cool.

6. 6

   Fry the almonds in the remaining oil over medium heat, stirring, until golden, 4-5 min. Drain and cool.

7. 7

   Pulse the almonds with the icing sugar and the remaining cinnamon to a coarse crumb. Stir in the orange blossom water, if using.

8. 8

   Heat the oven to 180 °C (350 °F). Melt the rest of the butter and brush a 25 cm (10 in) round baking dish with some of it.

9. 9

   Lay 6 sheets of filo in the dish, brushing each with butter and turning each one a little so the sheets cover the base and hang well over the rim all round.

10. 10

    Spread the egg mixture over the base, then the shredded chicken, then the almond crumb, pressing each layer level.

11. 11

    Fold the overhanging filo over the filling, brushing it with butter. Top with the last 4 sheets, each buttered, and tuck the edges under the pie like a bedsheet.

12. 12

    Beat the yolk with a few drops of water and brush it over the top.

13. 13

    Bake until crisp and deep golden, 30-35 min. Rest for 10 min.

14. 14

    Dust the top thickly with icing sugar, then draw crossing lines of cinnamon over it. Serve warm, cut into wedges.

Imported from cookingtheglobe.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.