Claudia Roden’s recipe for chicken and onion ‘pies’ with Moroccan flavours

A take on b’stilla, the Moroccan pigeon pie, using chicken and puff pastry

I have often enjoyed the Moroccan festive jewel in the crown b’stilla, a pigeon pie, and have made it many times myself, with chicken encased in layers of paper-thin pancakes (warka) or more often with filo pastry. Here, I have drawn from the flavours of versions from Fez (famously sweet) and Tétouan (famously sharp and lemony). A light rectangle of puff pastry sits in for the crust. It is both sumptuous and easy.

Serves 4
boiled lemon ½ (see directions below), chopped (optional)
all-butter puff pastry sheet 320g
egg yolk 1
onions 2 large (about 430g), halved and thickly sliced
olive or sunflower oil 4 tbsp, plus extra for greasing
ground ginger ¾ tsp
ground cinnamon 1½ tsp, plus extra to decorate
blanched almonds 50g, coarsely chopped
chicken thigh fillets 6, boneless, skinless, cut into bite-sized pieces
salt and black pepper
lemon juice 1-2 tbsp
orange grated zest of ½
icing sugar to decorate
coriander 1 bunch (25g), leaves chopped, to serve

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