Harissa-spiced chicken & chickpea filo pie

Name: Harissa-spiced chicken & chickpea filo pie
Prep time: 20 min
Cook time: 1 h 25 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 2 tbsp olive oil; 1 tsp cumin seeds, toasted and crushed; 1 tsp coriander seeds, toasted and crushed; 2 onions, finely sliced; 3 clove/s garlic, crushed; 1 kg pack slower reared chicken thigh fillets; 3 tbsp Belazu Apricot Harissa Paste; 300 g carrots, peeled and cut into 3cm chunks; 400 g can chickpeas, drained; 500 ml chicken stock; 1 tsp clear honey; 28 g coriander, finely chopped; 50 g toasted flaked almonds; 270 g pack Jus-Rol Filo Pastry Sheets; 50 g unsalted butter, melted; 2 tbsp Cooks’ Ingredients Zaatar

Big on flavour, crisp and easy to make, this filo-topped pie can be batch cooked too – simply freeze the spicy chicken filling, then add the filo pastry and a scattering of zaatar after defrosting. Serve with seasonal greens and perhaps a bowl of lemony couscous. Get more ideas for pie recipes for those cosy autumn nights.

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Serves6
CourseMain meal
Prepare20 mins
Cook1 hr 25 mins
Total time1 hr 45 mins
Plusoptional freezing, defrosting and reheating

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2 tbsp olive oil
1 tsp cumin seeds, toasted and crushed
1 tsp coriander seeds, toasted and crushed
2 onions, finely sliced
3 clove/s garlic, crushed
1kg pack slower reared chicken thigh fillets
3 tbsp Belazu Apricot Harissa Paste
300g carrots, peeled and cut into 3cm chunks
400g can chickpeas, drained
500ml chicken stock
1 tsp clear honey
28g coriander, finely chopped
50g toasted flaked almonds
270g pack Jus-Rol Filo Pastry Sheets
50g unsalted butter, melted
2 tbsp Cooks’ Ingredients Zaatar

Heat 1 tbsp oil in a large sauté pan over a medium heat. Add the cumin and coriander seeds and fry until fragrant. Stir in the onions, cook gently for 10 minutes until softened, then add the garlic and cook for 2 minutes more.
Meanwhile, season the chicken thighs. Heat a large frying pan, add the remaining oil and fry the chicken in batches until golden, cooked through with no pink meat and juices that run clear. Remove from the pan, add to the onions with the harissa, then mix well.
Add the carrots, chickpeas, stock and seasoning, then cook over a low heat for 30 minutes until reduced and thickened. Add the honey to balance the flavour, if needed, then the coriander and almonds. Cover and set aside to cool completely. Freeze at this point if you’re getting ahead (see tip). If not, spoon into a 2L (about 25x20x7cm) ovenproof dish.
Brush the filo sheets with the melted butter, scrunch loosely and place over the surface of the pie. Scatter with the zaatar and bake for 25-30 minutes until piping hot throughout and the filo is golden and crisp. Serve with seasonal green vegetables and Greek yogurt, if you like. If you froze the filling, do not reheat again once cooled.

Typical values per serving when made using specific products in recipe