Herb & chicken phyllo pie

Combine onion, oil, garlic, lemon juice, herbs and turmeric in a bowl. Add chicken cubes and marinate for 2 hours, or overnight.

Heat 30 ml butter in a saucepan and fry chicken cubes over high heat until browned.
Add chicken stock and simmer for 30 minutes until chicken is tender.

Spoon chicken mixture into a greased ovenproof dish.
Top with a sheet of phyllo pastry.
Brush with melted butter and cover with another layer of phyllo pastry.
Sprinkle with cinnamon and sugar.
Cover with remaining sheets of pastry, brushing each with butter.

Use a sharp knife to cut crisscross slits into the pastry. Take care not to cut right through to the filling.

Brush with remaining melted butter and bake in a preheated oven at 180 ºC for 20-30 minutes until crisp and golden.