Pastilla

Finely chop the onion.

Peel and crush the garlic cloves.

Roughly chop the fresh coriander.

Melt the butter in a small saucepan over a low heat, then set aside to cool slightly.

Heat a little of the melted butter in a large saucepan over a medium heat and cook the onion until softened.

Add the garlic, ginger, half the ground cinnamon and the saffron, and cook until fragrant.

Add the chicken thighs and chicken stock, and bring to a simmer.

Cover and simmer until the chicken is cooked through and tender enough to shred.

Check the temperature with a meat thermometer inserted into the thickest piece of chicken; it should read at least 74 degrees Celsius.

Lift out the chicken, shred it with two forks, and set aside.

Boil the remaining sauce in the pan, uncovered, until reduced to a thick syrup.

Reduce the heat to low, pour in the beaten eggs, and stir continuously until softly scrambled and the liquid has been absorbed.

Stir the shredded chicken and chopped coriander into the egg mixture, season to taste with salt and black pepper, and leave to cool.

Toast the flaked almonds in a dry frying pan over a medium heat until golden, then roughly chop.

Lay four sheets of filo pastry on a baking tray, brushing each with melted butter and overlapping them to form a large circle.

Spoon the cooled chicken filling into the centre of the filo circle and scatter over the chopped almonds.

Fold the edges of the filo over the filling to enclose it completely, then brush the top with more melted butter.

Layer four more buttered filo sheets over the top, tucking the edges underneath to seal the pie neatly.

Bake in a preheated oven at 190 degrees Celsius until the pastry is deep golden and crisp.

Dust the warm pie with icing sugar and the remaining ground cinnamon in a crisscross pattern, then serve.