The Grand Tour Story
The Grand Tour heads north through the ancient streets of Fez, where narrow alleyways echo with traders, spice
merchants and the sound of fresh pastry being stretched by hand. Cinnamon hangs in the air beside saffron,
almonds, butter and roasted chicken. Morocco has a habit of putting flavours together that shouldn't work on
paper but somehow become unforgettable on the plate.
We stop in a tiny riad where Fatima is folding delicate warqa pastry around fragrant spiced chicken. She smiles as
she dusts the finished pies with icing sugar and cinnamon.
"Don't think of it as sweet."
"Think of it as balanced."
One bite later, we understood exactly what she meant.
You’ll Need
For the Filling
500g chicken thighs, finely diced
1 tbsp olive oil
1 small onion, finely diced, 3 cloves garlic, finely grated
1 tsp ground cumin, 1 tsp ground coriander
1 tsp ground cinnamon, ½ tsp ground turmeric
½ tsp ground ginger, 1 tsp smoked paprika
1 tbsp chopped fresh parsley
1 tbsp chopped fresh coriander
1 tsp sea salt
½ tsp cracked black pepper
For the Parcels
6 sheets filo pastry
50g butter, melted
40g flaked almonds, lightly crushed
To Finish
Light dusting of icing sugar
Pinch of ground cinnamon
Optional but dangerous
Greek yoghurt
Harissa paste
Fresh mint tea
Method
Preheat your air fryer to 190°C.
Heat the olive oil in a foil tray or heatproof dish and combine the chicken, onion, garlic, cumin, coriander,
cinnamon, turmeric, ginger, smoked paprika, parsley, coriander, sea salt and black pepper.
Air fry for 10–12 minutes, stirring halfway, until the chicken is fully cooked and any excess liquid has reduced.
Stir through the crushed almonds and allow the filling to cool for a few minutes.
Lay two sheets of filo pastry together, brushing each layer lightly with melted butter.
Spoon a generous amount of filling into the centre and fold into neat square parcels, sealing the edges
underneath.
Brush the tops generously with the remaining melted butter.
Place the parcels into the air fryer basket with space between each one.
Air fry at 190°C for 8–10 minutes until beautifully golden, crisp and flaky.
Dust lightly with icing sugar and a pinch of cinnamon immediately before serving.