Chicken basteeya

Method

1. Melt 50g of the butter in a large, deep frying pan over a medium heat. When hot, season the chicken with salt and add to the pan, skin-side down, then fry for 5-6 minutes until deep golden on the underside. Flip the chicken and fry for another minute or so, then remove from the pan and set aside.
2. Turn down the heat and add the onions, stirring for 5-6 minutes until softened but not coloured. Add the garlic and ginger, then fry for 2 minutes. Add the spices, then fry, stirring, for another 3-4 minutes. Put the chicken back in the pan, then pour in 400ml water. Bring to a brisk simmer, partially cover the pan and cook for 30 minutes. Remove the chicken to a plate and leave until cool enough to handle.
3. Bring the liquid in the pan to the boil and reduce for 5-10 minutes until it begins to thicken – when you drag a spoon through, the liquid should stay parted for a second before coming together. Turn off the heat and leave to cool for 10 minutes, then stir in the almonds, icing sugar, sultanas, lemon zest and juice, and finally the eggs to give a smooth sauce that coats the back of a spoon easily.
4. Transfer the sauce to a large bowl. Remove and discard the chicken skin and bones, then shred the meat into the sauce. Stir in the herbs, taste and season accordingly – it should taste quite sweet and spiced. Set aside to cool completely.
5. Once cool, melt the remaining 75g butter and heat the oven to 200°C/ 180°C fan/gas 6. Brush the cake tin with melted butter. Brush one sheet of filo with melted butter, then lay it over the tin, buttered-side up, and push it into the tin to line it, leaving an overhang. Repeat with the next sheet, laying it at a different angle, then keep going so the cake tin is well lined with filo. Spoon the filling into the filo case and pack it in, then fold over the overhanging filo to enclose it. You may need an extra sheet of filo, folded to fill any gap. Brush the pie with more melted butter, then put the tin on a baking tray and cook in the oven for 30 minutes until the pastry is golden. Remove, leave to stand for 20 minutes, then remove from the tin. Sift over a little cinnamon and icing sugar, then serve.