These delicious parcels, with ginger and honey flavours, will please everyone for lunch or dinner.
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.
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.
Brush with butter then, lay a quarter of the chicken mixture into the centre of each.
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.