Servings: 6 to 8

2 tablespoons extra virgin olive oil 2 tablespoons extra virgin olive oil
1kg skinless/boneless chicken thighs 1kg skinless/boneless chicken thighs
1 onion, finely chopped 1 onion, finely chopped
2 garlic cloves finely chopped 2 garlic cloves finely chopped
5cm piece of ginger, finely grated 5cm piece of ginger, finely grated
1 tablespoon ras el hanout spice mix 1 tablespoon ras el hanout spice mix
1 teaspoon ground turmeric 1 teaspoon ground turmeric
¼ teaspoon saffron threads ¼ teaspoon saffron threads
4 medium eggs, lightly beaten 4 medium eggs, lightly beaten
80g ground almonds 80g ground almonds
1 tablespoon icing sugar 1 tablespoon icing sugar
large handful fresh flatleaf parsley, chopped large handful fresh flatleaf parsley, chopped
1 lemon, finely grated zest 1 lemon, finely grated zest
1 lemon, juiced 1 lemon, juiced
7 filo pastry sheets 7 filo pastry sheets
100g unsalted butter, melted 100g unsalted butter, melted
20cm springform pan 20cm springform pan

Heat the oil in a large heavy-based saucepan with a lid over a medium-high heat. Add the chicken in batches and cook for 3 to 4 minutes on each side until browned. Remove from the pan and set aside.
Reduce the heat to low-medium and add the onion, garlic, ginger, ras el hanout, and turmeric to the pan. Cook for 10 minutes until the onion has softened. Return the chicken to the pan with 500ml water and the saffron threads. Season with salt and a grinding of pepper, then cover with the lid and simmer for 15 minutes or until the chicken is cooked through.
Remove the chicken from the pan with a slotted spoon. Increase the heat to high and boil the stock for 15 minutes or until reduced by more than half and thickened. Remove from the heat and slowly pour in the eggs, stirring constantly, then return to a low heat and cook for 2 to 3 minutes until the mixture resembles soft scrambled eggs. Transfer the mixture to a large bowl. Shred the chicken and add to the egg mixture with the ground almonds, icing sugar, herbs, and lemon zest and juice, stirring gently to just combine. Season with salt and ground black pepper, then set aside to cool completely.
Heat the oven to 180°C/160°C fan/gas 4. Brush 1 sheet of filo with melted butter and lay it in the prepared tin, allowing the excess to hang over the edge (the overhang will be needed to cover the pie. Brush another sheet and lay it over the first at right angles to form a cross pattern, carefully pushing the filo into the tin. Repeat with the remaining sheets.
Add the filling to the filo tin, smoothing the top. Fold over the overhanging pastry, scrunching it to cover the filling. Brush the top with the remaining butter and sprinkle with sesame seeds. Bake for 60 minutes or until the pastry is golden.
Remove the pastilla from the oven, scatter over extra parsley and serve.