Chicken Bastilla

Instructions

1. 1

   In a large Dutch oven, combine chicken thighs, grated onion, garlic, cilantro, parsley, ginger, 1/2 teaspoon cinnamon, turmeric, saffron, cumin, white pepper, salt, and chicken broth. Bring to a boil, then reduce heat and simmer covered for 45 minutes until chicken is very tender.

2. 2

   Remove chicken from the pot and set aside to cool. Continue simmering the cooking liquid uncovered until reduced to about 1 cup, approximately 15 minutes. Shred the cooled chicken, discarding skin and bones.

3. 3

   Reduce heat to low and slowly pour beaten eggs into the reduced liquid, stirring constantly with a wooden spoon until eggs form soft, creamy curds, about 5-7 minutes. Remove from heat and fold in shredded chicken.

4. 4

   Toast almonds in a dry skillet over medium heat until golden, about 5 minutes. Let cool, then pulse in a food processor with granulated sugar and remaining 1/2 teaspoon cinnamon until coarsely ground. Stir in orange blossom water.

5. 5

   Preheat oven to 375°F. Brush a 12-inch round baking pan or oven-safe skillet generously with melted butter. Layer 6 sheets of phyllo in the pan, brushing each with butter and letting edges overhang the sides.

6. 6

   Spread half the almond mixture over the phyllo base. Top with the chicken and egg mixture, spreading evenly. Sprinkle remaining almond mixture on top.

7. 7

   Fold overhanging phyllo edges over the filling. Layer remaining 6 phyllo sheets on top, brushing each with butter and tucking edges under the pie to seal. Brush top generously with butter.

8. 8

   Bake for 35-40 minutes until deep golden brown and crispy. Let cool 5 minutes, then carefully invert onto a serving platter. Dust generously with powdered sugar and create a decorative crosshatch pattern with ground cinnamon. Serve warm.