Step 1

Preheat the oven to 180°C.

Step 2

Shred the chicken meat and toss with egg, parsley, coriander, preserved lemon, ginger, saffron, icing sugar and cinnamon. Season to taste with sea salt and freshly ground black pepper. Combine cornflour, lemon juice, stock or water and toss with the chicken mixture.

Step 3

Lay 1 sheet of filo on a work surface and brush with melted butter. Lay a second sheet on top and brush with butter. Repeat with the remaining filo and butter, reserving a little butter to brush the top. Arrange the filling in a sausage shape lengthways along one side of the pastry, leaving 4cm at either end. Fold the ends over the filling, then gently roll up into a log shape. Place, join-side down, on a lightly oiled baking tray and brush with reserved melted butter. Bake in oven for 30 minutes or until golden.

Step 4

Dust with the extra icing sugar and cinnamon, cut into slices with a serrated knife and serve hot.