Moroccan B'stilla (Chicken Pastilla)

Ingredients

• 700 g chicken thigh, boneless
• 12 phyllo dough
• 150 g almonds, toasted and finely chopped
• 3 egg
• 2 onion, finely chopped
• ½ tsp saffron
• 1½ tsp ground cinnamon
• 60 g powdered sugar
• 40 g butter, melted
• 4 tbsp olive oil
• 3 dl chicken stock
• 4 tbsp fresh cilantro, chopped
• 4 tbsp fresh parsley, chopped
• 1 tsp ground ginger
• 1 tsp salt
• ¼ tsp black pepper

Method

1. 1.

   Simmer the chicken until tender — In a large pot, combine the chicken thighs, onion, saffron, ground ginger, salt, black pepper and chicken stock. Bring to a simmer and cook covered for 30 minutes until the chicken is fully tender.

2. 2.

   Shred chicken and reduce broth — Remove the chicken, let it cool slightly, then shred it into fine pieces. Reserve the cooking liquid and return it to the pot; simmer uncovered until reduced to about 100 ml.

3. 3.

   Make the chicken and almond fillings — Beat the eggs into the reduced liquid off the heat, stirring until softly scrambled and thickened. Mix this with the shredded chicken, cilantro and parsley. In a separate bowl, combine the chopped almonds with powdered sugar and cinnamon.

4. 4.

   Layer the phyllo and fillings — Preheat the oven to 190°C (375°F). Layer 6 sheets of phyllo dough in a round baking dish, brushing each with melted butter and olive oil, letting the edges overhang. Spread the almond-sugar mixture over the base, then the chicken filling on top.

5. 5.

   Seal the pastilla parcel — Fold the overhanging phyllo over the filling, then layer the remaining 6 sheets on top, buttering each and tucking the edges underneath to seal the pie neatly.

6. 6.

   Bake and dust before serving — Bake for 25-30 minutes until deep golden and crisp. Dust generously with powdered sugar and a light crosshatch of cinnamon before serving warm.