Eating In

300g chicken thigh fillets, skinned
100g fresh coriander, chopped
500g puff pastry
about 500g onions, sliced
50g ground almonds
½ teaspoon ground ginger
1 teaspoon ground cinnamon
chopped peel of half a preserved lemon
olive oil
1 egg yolk
Sauté the onions in a little oil in a big pan for about half an hour until they are soft and beginning to colour. Stir in the ginger and cinnamon and then the chicken, cut into pieces. Season with salt and pepper. Cook for about 20 minutes until the onions are pale gold. By this time there should be very little liquid left. If there is some liquid, which might make the pastry go soggy, remove the chicken and sauté the onion further to evaporate it. Return the chicken. Add the chopped coriander, preserved lemon and ground almonds and mix well. This completes your pie filling. Heat the oven to 180°C/350°F/Gas 4. In the Moroccan version they use a pastry known as ‘trid’. Claudia Roden uses filo pastry. I used puff pastry. Lay a rectangle on a baking sheet. Pile on the filling. Place another rectangle on top. Seal the edges and brush with egg yolk. You can use any pastry you want and make the pie in a dish, if you prefer. Bake for 30 – 40 minutes until it looks crisp and golden. Serve hot or cold.