These delicious parcels, with ginger and honey flavours, will please everyone for lunch or dinner.


  • 4 chicken legs on the bone, skin and fat removed

  • 3 cloves of garlic, finely chopped

  • 1 onion, sliced

  • 11/2 teaspoon ground cumin

  • 11/2 teaspoon ground coriander

  • Pinch of saffron strands

  • 1 tablespoon fresh grated ginger

  • 500ml good-quality chicken stock

  • a handful of flat leaf parsley, roughly chopped

  • 50g/2oz pitted green olives, roughly chopped

  • 1 preserved lemon, pulp removed and sliced

  • 2 teaspoons honey

  • 6 large filo pastry sheets

  • 60g butter, melted

  • 1 teaspoon fennel seeds


  • 1.

    Place the chicken, garlic, onion, dry spices and ginger in a large saucepan. Season with black pepper, pour in the stock and cover with lid. Bring the mixture to the boil, then reduce the heat and simmer for 45minutes. Lift the chicken out then increase the heat to reduce the liquid. Shred the chicken, return it to the pan and add the parsley, olives and preserved lemons. Season to taste, add the honey and set aside to cool.

  • 2.

    Preheat the oven to 180C/250F/Gas4. Cut the filo sheets in half and lay four filo rectangles on a work surface. Brush each with melted butter then top with a second layer of filo. Brush again then top with a third layer.

  • 3.

    Brush with butter then, lay a quarter of the chicken mixture into the centre of each.

  • 4.

    Fold up the sides of the pastry to make four sealed, round parcels. Brush with the remaining butter, scatter with fennel seeds and carefully transfer to a baking sheet lined with parchment paper. Bake for 30 to 35 minutes, until golden and crisp.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 1052kj
  • Fat Total 73g
  • Saturated Fat 24g
  • Protein 63g
  • Carbohydrate 33g
  • Sugar 6g
  • Sodium 844mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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