Harissa-spiced chicken & chickpea filo pie

Name: Harissa-spiced chicken & chickpea filo pie
Prep time: 20 min
Cook time: 30 min
Total time: 50 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 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; 28 g coriander, leaves and stalks finely chopped; 50 g toasted flaked almonds

This filo-topped pie can be batch cooked – simply freeze the spicy chicken filling, then add the pastry after defrosting.

5 out of 5 stars(2) Rate this recipe

Serves6
CourseMain meal
Prepare20 mins
Cook30 mins
Total time50 mins
Plus30 minutes reheating

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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 chicken thigh fillets
3 tbsp Belazu Apricot Harissa Paste
300g carrots, peeled and cut into 3cm chunks
400g can chickpeas, drained
500ml chicken stock
28g coriander, leaves and stalks finely chopped
50g toasted flaked almonds

To reheat and serve

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 and cook gently for 10 minutes until softened, then add the garlic and cook for 2 minutes more.
Meanwhile, season the chicken. Heat a large frying pan, add the remaining oil and fry the chicken thighs in batches until golden, cooked through with no pink meat and the juices run clear. Remove from the pan and add to the onions followed by the harissa, then mix well.
Add the carrots, chickpeas, chicken stock and seasoning. Cook over a low heat for 30 minutes until it has reduced and thickened. Add the coriander and flaked almonds, then cover and set aside to cool completely.
To freeze at this point, tip into a 2L freezerproof container, label and add the date it was made. Store in freezer for up to 1 month.
Remove from the freezer and leave to defrost overnight (covered) in the fridge. Preheat the oven to 180ºC, gas mark 4. Transfer to a large sauté pan, cover and simmer for 8-10 minutes, stirring occasionally, until piping hot throughout. Spoon into a 2L (approx 25x20x7cm) ovenproof dish. Brush the filo sheets with the melted butter, scrunch loosely and place all 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 some seasoned Greek yogurt. Do not reheat again once cooled.

Typical values per serving when made using specific products in recipe