How to Make Moroccan chicken pie with okra

Less than 30 minspreparation time

1 to 2 hourscooking time

Serves 6

Ingredients

For the chicken

• 800g/1lb 12oz chicken thighs, on the bone
• 1 small onion, chopped
• ½ lemon, zest only
• ½ orange, zest only
• 1 cinnamon stick
• 2 sprigs fresh coriander
• 3 garlic cloves, peeled and crushed
• 2.5cm/1in piece fresh root ginger, halved
• 70g/2½oz dried apricots

For the pie

• 1-2 tbsp vegetable oil
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2.5cm/1in piece ginger, finely chopped
• 1 tsp ground turmeric
• 4 tsp ground coriander
• 4 tsp ground cumin
• 40g/1½oz fresh coriander, stalks and leaves, chopped
• 20g/1oz flatleaf parsley, stalks and leaves, chopped
• 2 free-range eggs, beaten
• 75g/2¾oz peeled almonds, finely chopped
• salt and freshly ground black pepper
• 12 sheets ready-made filo pastry
• 100g/3½oz unsalted butter, melted
• 2 tbsp caster sugar, mixed with 1 tbsp cinnamon
• 1-2 tbsp flaked almonds, for decorating

For the okra

• 250g/9oz okra, halved lengthways
• 2 tbsp vegetable oil, plus extra for shallow frying
• 50g/2oz plain flour
• 1 tsp red chilli powder
• 1 tsp ground cumin
• pinch salt

Preparation method

1. Preheat the oven to 180C/365F/Gas 4.
2. For the chicken, place the chicken thighs into a large pan with the onion, lemon zest, orange zest, cinnamon stick, coriander, garlic and ginger. Cover with water and bring to the boil, then reduce the heat to low and gently poach for 30 minutes, or until the chicken is tender and cooked through.
   Technique: Testing whether turkey, chicken and poultry are cooked
   Watch technique0:51 mins
3. Remove the chicken from the stock and set aside until cool enough to handle. Discard the skin and shred the meat into thick strips. Set aside.
4. Strain the poaching liquid into a clean pan, discarding the solids. Bring to the boil and cook until the volume of the liquid has reduced by three-quarters. Remove from the heat, then add the dried apricots and set aside to soak.
5. For the pie, heat the vegetable oil in a medium pan and gently fry the onion for 4-5 minutes, or until softened but not coloured. Add the garlic, ginger, ground turmeric, ground coriander and ground cumin and cook until aromatic.
6. Remove from heat and stir in the shredded chicken meat, fresh coriander and parsley. Moisten with about 400ml/14fl oz of the poaching stock, then stir in the eggs, almonds and soaked apricots. Season with salt and freshly ground black pepper.
7. On a work surface, layer the filo pastry, brushing each sheet liberally with melted butter and sprinkling lightly with the sugar and cinnamon mixture.
   Technique: Working with filo pastry
   Watch technique0:54 mins
8. Use the layered filo pastry to line the base of a 22cm/8in buttered deep pie dish, leaving the excess filo pastry to overhang on the sides. Fill with the chicken mixture, then fold over the excess pastry to cover the pie. If the filling isn’t completely covered, add a few more sheets of buttered filo pastry over the top and tuck into the sides. Brush the top with more melted butter and sprinkle with more of the sugar and cinnamon mixture. Sprinkle over the flaked almonds.
9. Bake the pie for 35-40 minutes, or until golden-brown and piping hot all the way through. Remove from the oven and set aside to cool slightly before serving.
10. For the okra, lightly toss the okra in the vegetable oil. In a bowl, combine the flour, chilli powder, ground cumin, salt and freshly ground black pepper. Dredge the okra in the seasoned flour, shaking off any excess.
11. Heat a frying pan over a medium heat and add enough vegetable oil to cover the base. Add the okra, in batches, and shallow fry for 4-5 minutes, turning occasionally, until golden-brown and crisp. Remove and drain on kitchen paper.
12. To serve, cut the pie into slices and arrange on six serving plates with the okra alongside.