This is the perfect recipe to use up leftover roast chicken, which we have combined with warming Moroccan spices for something a bit different.
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Ingredients
- 250 g leftover roast chicken, shredded
- 3 tbsp harissa
- 3 tbsp olive oil, plus extra for greasing
- 1 onion, diced
- 2 garlic cloves, crushed
- 1 tbsp ras-el-hanout
- 1⁄2 tsp ground cinnamon
- 1⁄2 tsp ground cumin
- 1⁄2 tsp allspice
- 1⁄2 tsp ground coriander
- 300 ml chicken stock
- 400 g can chickpeas, rinsed and drained
- 80 g green olives, halved
- 150 g dried apricots, roughly chopped
- 200 g spinach
- 5 sheets filo pastry
- 1 tsp za’atar or Moroccan spice mix
- You will also need:
- 20 cm spring-clip cake tin
Instructions
1. Heat the oven to 180 ̊C Fan/Gas 6. Mix the chicken with the harissa, 1 tbsp of the oil and a pinch of salt.
2. Heat the remaining 2 tbsp oil in a frying pan and fry the onion for 7 min. Once softened, add the garlic and cook for a further 2 min. Mix in the spices and a little more oil if needed, then cook until fragrant. Add the chicken and stock, bring to a boil, then reduce to a simmer for 15 min. After 10 min add the chickpeas, olives, apricots and spinach.
3. Using a pastry brush, grease the cake tin with oil. Place a sheet of filo into the tin and brush with a little oil. Repeat using the remaining 4 sheets, slightly rotating each sheet until the whole tin is covered. Spoon the chicken mixture into the pastry shell, being careful not to tear it.
4. Wrap the filo over the filling to create a ruffled top. Brush with more oil then sprinkle with the za’atar. Cook for 30 min or until golden brown and heated through. Serve warm with salad or veg.
Notes
TIP: The filling can be prepared in advance, but assemble the pie just before baking for the best results – and no soggy bottom.
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Feature Image: Woman&Home
