2 onions, finely chopped
1 tbsp orange blossom water
1 tsp finely grated orange zest
4 tbsp finely chopped fresh parsley
500ml/18fl oz chicken stock or water
salt and freshly ground black pepper
½ tsp ground cinnamon
pinch of ground cinnamon, to garnish
2 garlic cloves, finely chopped
75²µ/2½´Ç³ú dried dates, finely chopped
75²µ/2½´Ç³ú ground almonds or pistachios
1 tsp ground ginger
1 tbsp icing sugar, to garnish
1 tbsp olive oil
pinch of saffron
½ tsp ground turmeric
10²µ/½´Ç³ú butter
30g/1oz butter, melted
3 large free-range eggs, beaten
1 egg, beaten, to glaze
6 large sheets filo pastry
4–6 large chicken thighs (around 750g/1lb 10oz), boneless