Chicken and preserved lemon pie

Serves six

• 3 tbsp olive oil
• 2 onions
• 750g boneless
• 0 Salt
• 500g small new potatoes
• 2 cloves garlic
• 1 tbsp ras el hanout
• 60g pitted green olives
• 2.5 tbsp plain flour
• 200g dry white wine
• 500g vegetable stock
• 25g coriander
• 1 small preserved lemon
• 320 24 cm rectangle all-butter puff pastry
• 1 egg

Step 1
Heat the oven to 200C/390F/gas mark 6.

Step 2
Heat the oil in a large saute pan on a high flame, then fry the onion for eight minutes, stirring, until golden-brown and almost charred.

Step 3
Transfer to a bowl and keep the pan on the heat.

Step 4
Fry the chicken with a half-teaspoon of salt for 10-12 minutes, stirring, until golden-brown all over, then transfer to the onion bowl with a slotted spoon.

Step 5
Fry the potatoes for three to four minutes, until they start to brown; if there’s not much oil left in the pan, add an extra tablespoon.

Step 6
Stir in the garlic and ras el hanout for 30 seconds, then add the chicken and onions, olives, flour and a quarter-teaspoon of salt.

Step 7
Stir for 30 seconds, then add the wine and stock.

Step 8
Bring to a boil, turn the heat to medium and cook for 15 minutes, until the sauce is thick and the chicken tender.

Step 9
Stir in the coriander and preserved lemon, then tip into a high-sided 20cm x 30cm ceramic dish.

Step 10
Lay the pastry on top of the filling – you should have 1cm to spare all the way round – and press against the edges of the dish to seal; cut a few holes in the centre, for steam to escape.

Step 11
To cook the pie, brush the pastry all over with beaten egg, and bake for 25 minutes, until risen and gone golden-brown.

Step 12
Leave to rest for five minutes, and serve hot.