Preheat the oven to 220˚C/200˚ fan assisted/gas mark 7.
Heat 2 tablespoons of oil in a heavy-based saucepan and sweat the onions, garlic and ginger for about 8 minutes until the onion has softened. Stir in the cinnamon, ras el hanout and the sugar. Add the diced chicken and season with salt and pepper.
Pour in the chicken stock and reduce by half. Turn down the heat and add the eggs to thicken the sauce, taking care not to scramble them.
Add the dried apricots and almonds. The mixture should be thick and creamy, and not too wet. Remove from the heat and allow to cool.
Brush a 9-inch cake tin with some melted butter and line with 4 sheets of filo pastry, brushing melted butter between each layer, making sure there is plenty of pastry hanging over the edge of the tin.
Place half the chicken mixture into the pastry case, cover with 4 more sheets of filo. Add the rest of the chicken mixture, then fold the overhanging filo pastry onto the top of the pie. Tuck any edges into the sides. Brush all over with melted butter.
Cook in the oven for 10–15 minutes, or until crispy and golden on top. Remove from the oven and using a large dinner plate, flip the pie over and return to the oven on a baking tray for a further 10 minutes until golden.
Dust with icing sugar and cinnamon. Serve with seasonal vegetables.
Recipe by Jody Spencer
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