Harissa-spiced chicken & chickpea filo pie
Waitrose and Partners

Harissa-spiced chicken & chickpea filo pie

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

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

    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
    • 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