Finely chop the onion and garlic then saute it in 10g of the butter.
Add the spices and fry for another minute or so.
Add the chicken stock and simmer on a lower heat for 15 minutes to reduce the stock.
Beat the eggs and add to the pan, stirring constantly until you have a loose scrambled egg mixture. Chop up the chicken thighs and add them to the pan along with the nuts, dates, zest and juice of the orange.
Preheat the oven to 180C and start to assemble the pie. Brush 6 sheets of filo pastry with melted butter.
Line an ovenproof dish with the buttered filo pastry, turning each piece by 90 degrees as you place them in the dish.
Put the filling in the dish and fold over each piece of filo pastry in reverse order.
Bake for 30 minutes until browned on top.
We served our pie with some sweet potato.