Slow-Cooked Chicken and Pomegranate Pies

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Step 1

Preheat oven to 180°C/gas mark 4 Toast walnuts on a baking tray for 10 minutes, then cool completely

Step 2

Heat 2 tablespoons olive oil and half the butter in a large frying pan. Brown chicken thighs 3-4 minutes per side until golden. Ensure internal temperature reaches 165°F/74°C. Transfer to casserole dish.

Step 3

Add remaining butter and 1 tablespoon olive oil to pan. Cook onions and garlic on medium-high heat for 10 minutes until golden, stirring occasionally.

Step 4

Lower oven temperature to 150°C/gas mark 2 Add turmeric, cinnamon, thyme, and black pepper to onions, cook 1 minute until fragrant.

Step 5

Transfer onion mixture to casserole. Add chicken stock, pomegranate molasses, and chopped spinach. Stir well.

Step 6

Blitz walnuts to fine powder using food processor or rolling pin. Add to casserole and stir thoroughly.

Step 7

Cover dish and cook in oven for 2 hours until chicken is very tender and reaches safe internal temperature throughout.

Step 8

Shred chicken with two forks. Stir in pomegranate seeds (reserve a handful for garnish). Taste and adjust seasoning with herbs or lemon juice if needed.

Step 9

Cool filling if not assembling immediately, or increase oven temperature to 200°C/gas mark 6.

Step 10

Melt lactose-free butter or warm olive oil. Brush pie dishes generously.

Step 11

Layer half a sheet of filo pastry in each dish, brushing with butter/oil between layers. Use 3 layers per pie, leaving edges overlapping.

Step 12

Add 3-4 heaped tablespoons filling to each pie.

Step 13

Fold filo pastry over filling, brushing each layer with butter/oil as you fold.

Step 14

Brush tops thoroughly. Bake 20-25 minutes until golden and crisp.

Step 15

For chutney: Blend coriander, lemon juice and zest, olive oil, honey, and black pepper until smooth. Adjust to taste.

Step 16

Garnish pies with reserved pomegranate seeds and serve hot with coriander chutney.