Chicken Pastilla Pie

Transfer the cooked onions to a bowl and pop your pan back on medium high heat with another drizzle of oil. Add the diced chicken with a pinch of salt and pepper. Stir-fry until the chicken is golden brown on the outside, 5 mins, then add the cooked onion, apricots, garlic, chermoula, and honey. Stir everything together and fry until the mixture starts to get a little sticky, 2 mins.

Stir the flour into the pan and cook for 1 minute, then pour in the water (see ingredients for amount) and add the stock powder. Bring to the boil and then reduce the heat and simmer until mixture has thickened, 3 mins. Stir constantly.

Stir the kale into the sauce. Cover with a lid (or foil) and simmer until the kale is tender and the chicken is cooked through, 5 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle. Taste the sauce and add salt and pepper if you feel it needs it.

Transfer the mixture to an ovenproof dish and cover with the pastry, trim the edges with a sharp knife. tTIP: Don't worry if the pastry doesn't cover the whole dish! Brush the pastry with a little milk (or water if you don't have milk) and then sprinkle over the sesame seeds. Bake on the top shelf of your oven until golden brown, 12-15 mins.