Heat the oil in a large frying pan.
Add the chicken and fry it skin-side down, until brown.
Turn the thighs over and cook for a couple more minutes, then remove them from the pan.
Add the butter to the pan and when it has melted, add the onions and fry them over low heat until soft.
Add the garlic and spices and fry for a couple more minutes.
Put the chicken back in the pan and pour in the stock.
Season, then cover the pan and simmer for about half an hour or until the chicken is tender. Remove the chicken and set it aside.
When it is cool enough to handle, finely chop the meat – it’s up to you whether you keep the skin or not.
Put the liquid back over the heat and reduce it by half.
Add the eggs to the cooking liquid and continue to cook over a low heat until you have a mixture that resembles loose scrambled eggs.
Add the ground nuts and stir, then add the dates, orange blossom water, zest and finally, the chicken.
Remove the pan from the heat and allow to cool.
Preheat the oven to 375 degrees.
To assemble the pastilla, you need at least a 9 " pie plate or tin
Take a sheet of filo pastry and brush it with melted butter. Drape it over the dish, making sure it is gently pushed into the edges without any tearing.
Repeat with another sheet of filo, this time placing it at a right angle to the first.
Repeat with a further 2 sheets of filo, this time placing them on the diagonal.
Spread the filling over the pastry. Fold over the overhanging pieces of filo in reverse order – they should just about cover the filling.
Take the remaining 2 pieces of filo and cut them to fit the dish.
Brush them with butter, then cover the pastilla, tucking under any edges.
Bake in the oven for about 30 minutes until the pastry is a crisp, golden brown. Remove from the oven and allow to cool a little before dusting it with the Powdered sugar and cinnamon.