Method

1. In a large casserole dish, heat 1tablespoon of oil and cook the onion and garlic for 8 minutes until soft.
2. Add the spices and stir for about 30 seconds until aromatic and then add the chicken.
3. Pour in the chicken stock and season with salt and pepper.
4. Cover with a lid and leave to simmer for 45 mins, or until the chicken is tender.
5. Lift the chicken pieces onto a plate.
6. Add the honey and Bayaraalmonds to the cooking liquid simmer until thick and reduced by half, and then turn off the heat.
7. Meanwhile, finely shred the chicken with two forks, discarding the skin and bones.
8. Return the chicken to the sauce and stir in the lemon zest, apricots, Bayarawalnuts, and parsley and then leave to cool(it can be chilled for up to two days).
9. Heat the oven to 200°C (or 180°C fan/gas 6) with a baking sheet on the middle shelf.
10. Unwrap the pastry, keeping the sheets under a damp towel so it doesn’t dry out.
11. Brush a 22-23cm spring form or loose-bottomed round tin with a little oil.
12. Push two pastry sheets into the tin to line the base, brushing them with melted butter and leaving a little extra up the sides.
13. Repeat this with two more sheets across the other diameter of the tin so all sides are lined.
14. Patch up any holes or thin patches with another sheet of buttered pastry.
15. Spoon in the chicken mixture and pat down evenly.
16. Set 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.
17. Brush the top with a little more butter and bake on the heated baking sheet for 30 minutes until crisp and golden brown.
18. It’s best eaten warm, so leave to cool for about 30 minutes. Optionally, dust with a pinch of icing sugar and Bayara cinnamon and serve.