Chicken picnic pastilla

Method

1. Heat ½ tbsp of the olive oil in a medium saucepan and cook the chicken for 6-7 mins on each side until golden
2. Scatter the onion around the meat, stir to coat in oil and fry for 8 mins, stirring now and then, until starting to soften
3. Add the honey, garlic, parsley stalks, ground cinnamon and apricots
4. Cook for 3 mins, stirring occasionally, until the garlic and cinnamon become fragrant
5. Pour 300ml boiling water into the pan, cover with a lid and simmer for 20 mins, until the chicken is cooked through, then shred it with 2 forks
6. Stir through all but 1 tbsp of the toasted almonds, the parsley leaves, lemon zest and juice, then season to taste. Preheat the oven to 200°C/fan 180°C/Gas 6
7. Brush 1 filo sheet with a little of the remaining oil, then use to line a 20cm loose-bottomed cake tin, so the filo overhangs the tin
8. Repeat with the rest of the filo
9. Fill with the chicken mixture and fold over the overhanging sheets to make a parcel
10. Brush the top with a little more oil, then bake for 35-40 mins, until crisp and golden.
11. Remove from the oven, allow to cool for a few minutes, then dust with the icing sugar and extra cinnamon, and sprinkle with the remaining nuts
12. Once cool, this keeps in the fridge for up to 2 days
13. Serve in slices with the salad leaves