300 g (10 oz) skinless chicken breast fillets, cut into chunks
1–2 tablespoons orange blossom water
small bunch of flat leaf parsley, finely chopped
small bunch of coriander, finely chopped
7–8 sheets of filo pastry
1 egg yolk mixed with a little water
salt and pepper
2 teaspoons icing sugar, for dusting
Heat the oil and a knob of the butter in a heavy-based frying pan, stir in the onions, garlic and coriander seeds and cook for 2–3 minutes. Stir in the almonds, 2 teaspoons ground cinnamon, the ground ginger and paprika, then add the chicken and coat well. Add the orange blossom water, reduce the heat and cook gently for 3–4 minutes until almost dry. Toss in the herbs and season.
Melt the remaining butter in a small saucepan. Separate the sheets of filo and place under a clean, damp tea towel to prevent them drying out. Brush a little butter over the base of a round ovenproof dish and cover with 1 sheet of filo, flopping the sides over the edge. Brush with butter and place another sheet on top. Repeat with another 2 layers. Spread over the chicken mixture, then fold over the edges. Cover with the remaining filo, brushing with butter. Tuck the overlapping edges under the pie, then brush with the egg wash.
Bake in a preheated oven, 200°C (400°F), Gas Mark 6, for about 20 minutes until the pastry is puffed and golden. Dust with the remaining ground cinnamon, followed by the icing sugar.