SPICED CHICKEN & APRICOT PASTILLA

Bake a flaky pastry pie with tender meat, spices and fruit for a deliciously sweet and savoury taste sensation. It makes a great centrepiece for lunch or dinner

- Brought to you by Good Food's Food director, Cassie Best

2tbsp rapeseed oil or vegetable oil 2 onions, halved and sliced 2 garlic cloves, crushed 2tsp ground cinnamon 2tsp ground cumin 2tsp ground coriander 1tsp turmeric 1/2 tsp fennel seeds 4 chicken legs 500ml chicken stock 1tbsp clear honey

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.