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MOROCCAN CHICKEN PIES

At the risk of sounding like a Stepford Wife (or Husband!), always make double the quantity and put some away in the freezer.

50g plain flour

1 teaspoon ground cinnamon

1 teaspoon turmeric

750g skinless chicken thighs, cut into 3cm dice

2 tablespoons olive oil

1 large onion, finely chopped

2 garlic cloves, crushed

2 teaspoons grated ginger

500g butternut squash, peeled, deseeded and cut into small chunks

100g dried apricots, roughly chopped

100g pitted green olives

375ml chicken stock

1 tablespoon preserved lemon rind, finely chopped

375g block ready-made butter puff pastry

1 egg yolk, lightly beaten

Preheat the oven to 180°C/gas mark 4. Combine the flour, cinnamon and turmeric in a bowl and season with sea salt and freshly ground black pepper. Toss the chicken to coat, shaking off any excess flour. Place the oil in a large, deep frying pan over medium–high heat. Add the onion, garlic and ginger and cook, stirring occasionally, for 5–6 minutes, until soft. Increase heat to high, add the chicken and cook for 2–3 minutes, until the chicken is lightly browned.

Add the squash, apricots, olives, stock and preserved lemon, bring to the boil, then reduce heat to low and simmer for 10 minutes. Remove from the heat, season to taste and set aside in the fridge until cold.

You will need six 250ml ramekins or ovenproof dishes. Roll out the pastry on a lightly floured surface until about 4mm thick. Using one dish upside down as a guide, cut out 6 rounds of pastry 1cm larger than the circumference of the dish. Spoon the chicken filling into each dish, brush the rim with egg yolk and cover with the pastry lid, pushing down lightly around the rim to seal. Brush the pie tops with more egg yolk and bake for 35–40 minutes, until golden brown. SERVES 6