Chicken bistilla

Method

1. Heat olive oil in a large saucepan over a medium heat, then add the onion and garlic and sauté until softened. Add the saffron threads, quatre épices, ginger, coriander, cinnamon and nutmeg and cook, stirring continuously, for 2–3 minutes. Add the chicken stock and bring to the boil, then lower the heat and simmer for 10 minutes until the sauce has thickened and the liquid has reduced by half.
2. Remove from the heat, then add the eggs, shredded chicken, sultanas, almonds, orange juice and stir well. Allow to cool, then season with salt and pepper.
3. Preheat the oven to 180°C and lightly grease a 22cm pie dish. If using filo pastry, brush the pastry sheets with the melted butter and stack them on top of each other.
4. Place four sheets of overlapping warkha pastry, or six sheets of filo pastry, on the bottom of the prepared pie dish. Spoon in the chicken mixture, then top with the remaining warkha or filo pastry sheets. Pull the edges of the pastry away from rim of pie dish, so that they crimp up a little during baking. Brush the top of the bistilla with melted butter. Bake in the oven for 20–30 minutes, or until the pastry is golden.
5. Remove from the oven and cool for 3 minutes before transferring to a serving plate. Dust with icing sugar and serve sliced with a simple fresh green salad.