Our slow-cooked Baharat chicken, made with thigh pieces, is brimming with warming spices that permeate through this easy, yet special-looking pie.
- CourseMain meal
- Prepare10 mins
- Cook30 mins
- Total time40 mins
Preheat the oven to 200ºC, gas mark 6. Tip the tomatoes and chickpeas into a small roasting tin or ovenproof dish. Remove the chicken from the pack, discard the liquid, and place in the tin. Cover with foil and bake for 25-30 minutes, or until piping hot and bubbling.
Stir the baby spinach into the sauce while hot, mixing until wilted. Using 2 forks, roughly shred the chicken. Check the seasoning.
Lightly brush the sheets of pastry with oil and tear in ½, or into strips. Scrunch over the top of the chicken mixture. Scatter with nigella seeds, if using, and return to the oven for 10 minutes until the pastry is crisp and golden.
The pie filling could easily be served as spicy pulled chicken stew, with fluffy couscous to mop up the juices. Add a handful of chopped dried apricots as it simmers, and finish with toasted sesame seeds or almonds, if you have some.