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Nutrition: per serving

  • kcal384
  • fat19g
  • saturates7g
  • carbs31g
  • sugars9g
  • fibre4g
  • protein19g
  • salt0.7g

Method

  • step 1

    Heat 1 tbsp oil in a large casserole dish and cook the onion and garlic for 8 mins until soft. Add the spices and stir for about 30 seconds until aromatic, then add the chicken. Pour in the chicken stock and season. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.

  • step 2

    Lift the chicken pieces onto a plate. Add the honey and almonds to the cooking liquid and simmer until thick and reduced by half, then turn off the heat. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones. Return the chicken to the sauce and stir in the lemon zest and juice, apricots and parsley, then leave to cool. Can be chilled for up to two days.

  • step 3

    Heat oven to 200C/180C fan/gas 6 with a baking sheet on the middle shelf. Unwrap the pastry, keeping any you’re not working with under a damp tea towel so it doesn’t dry out. Brush a 22-23cm springform or loose-bottomed round tin with a little oil. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides. Repeat this with two more sheets across the other diameter of the tin so all sides are lined. Patch up any holes or thin patches with another sheet of buttered pastry.

  • step 4

    Spoon in the chicken mixture and pat down evenly. Sit another two sheets of pastry on top, brushing the melted butter between the layers again, and scrunching the edges of the pastry around the sides. Brush the top with a little more butter and bake on the heated baking sheet for 30 mins until crisp and golden brown. It’s best eaten warm, so leave to cool for about 30 mins. Dust with a pinch of icing sugar and cinnamon to serve, if you like.

Recipe from Good Food magazine, January 2019

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Comments, questions and tips (6)

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Overall rating

A star rating of 5 out of 5.14 ratings

chester434.sc99829

question

Hello, if freezing would you suggest before it is baked, or bake and then freeze? Thank you

Ffwl Ebrill avatar

Ffwl Ebrill

question

When should the lemon juice be added? With the stock? or at the same time as the zest?

lulu_grimes avatar
lulu_grimes

Hi, Yes add it with the lemon zest, I'll get the recipe amended. Lulu

Lgreen01

A star rating of 5 out of 5.

Really tasty recipe ! I used some left over roast chicken, instead of the fresh chicken in the recipe, that I just chopped up into small pieces. I used 1/2 the amount of stock, left it to simmer for 10 minutes then carried on with step 2. Will definitely make again !

Juliebubs73 avatar

Juliebubs73

A star rating of 5 out of 5.

This was absolutely delicious! Made it exactly as the recipe instructed and served it for dinner with a large green salad. Everyone loved it, including a fussy teen. I agree with the other reviewer who said it is time consuming as it took till lunch time to prepare the filling, but it is worth the…

Wongie8

A star rating of 4 out of 5.

Husband loved this asked for it again soon, (kids not so sure hence 4 stars) Took a chance on it as no reviews and I always read the comments.

Really easy to make and a simple way to use chicken on the bone, prepare in advance then assemble whilst the oven is heating up!

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