1 tbsp olive oil
460g pack chicken thigh fillets , roughly chopped
1 onion, finely chopped
1 clove garlic, finely chopped
1 tsp tomato purée
1 tbsp harissa
1 roasted red pepper (from a jar), torn into strips
8 slices preserved lemon, chopped
390g carton Italian chopped tomatoes
½ x 28g pack fresh flat leaf parsley, washed and finely chopped
½ x 31g pack fresh coriander, washed and finely chopped
3 sheets ready rolled filo pastry, each cut into 4 squares
10g unsalted English butter, melted
1. Preheat the oven to 392°F (200ºC, fan 180ºC, gas 6). Heat the olive oil in a large pan over a medium heat. Add the chicken thigh fillets and cook for 2-3 minutes until golden brown. Remove from the pan with a slotted spoon and transfer to a plate. Add the onion to the pan and fry for 3 minutes until soft. Add the garlic and fry for a further 1 minute.
2. Add the tomato purée, harissa paste, red pepper, preserved lemon and chopped tomatoes. Bring to the boil, then turn the heat down to a simmer and cook for 20 minutes until thickened. Stir through the herbs and divide between 4 x 500ml pie dishes.
4. Top each pie with 3 squares of the filo pastry, brushing between each layer with the melted butter. Tuck the pastry edges into the dish, and finish with another light brushing of the melted butter. Bake for 15-20 minutes, until the top is crisp and golden.
1. If you don't have individual pie dishes, you can make one big pie. Follow the same recipe but bake in a 1.5 litre pie dish for 25-30 minutes instead, laying whole sheets of filo on top.
2. For a deeper flavor, let the chicken mixture cool. This could also be prepped in advance, then cooked up the next day with the filo pastry. If you are doing it this way, the cooking time will slightly increase to 25-30 minutes.
3. Watch out for the filo pastry drying out - if you have removed it from the packaging and are not using it straightaway, place a damp cloth over it.
Note Wash your hands after handling raw meat.