Chicken Bastilla

Ingredients

• •1 whole chicken (about 3-4 lbs)
• •1 large onion, finely chopped
• •4 cloves garlic, minced
• •1 tsp ground cinnamon
• •1 tsp ground ginger
• •1/2 tsp turmeric powder
• •1/2 tsp ground black pepper
• •1/2 tsp salt
• •1/4 tsp saffron threads (optional)
• •1/2 cup slivered almonds, toasted
• •3 eggs
• •1/4 cup fresh parsley, chopped
• •1/4 cup fresh cilantro, chopped
• •8 sheets of phyllo pastry
• •1/4 cup melted butter
• •Powdered sugar (for garnish)
• •Cinnamon (for garnish)

Instructions

1. 1

   Preheat the oven to 375°F (190°C).

2. 2

   In a large pot, combine the chicken, onion, garlic, spices (cinnamon, ginger, turmeric, black pepper, salt), and saffron with enough water to cover the chicken. Bring to a boil, then reduce the heat and simmer for about 30 minutes until the chicken is fully cooked.

3. 3

   Remove the chicken from the pot and let it cool. Reserve the broth for later use.

4. 4

   Once cool, shred the chicken into bite-sized pieces, discarding the bones and skin. Set aside.

5. 5

   In a skillet, heat a bit of the reserved broth over medium heat. Add the shredded chicken, toasted almonds, eggs, parsley, and cilantro. Cook for 5 minutes, stirring constantly until the eggs are set and everything is well combined. Remove from heat and let cool.

6. 6

   Lay one sheet of phyllo pastry on a clean surface and brush with melted butter. Layer another sheet on top and repeat the brushing process.

7. 7

   Spoon the chicken filling into the center of the pastry layers, then fold the edges of the pastry over the filling to create a pie or parcel. Flip it over so the seam is on the bottom.

8. 8

   Transfer the wrapped bastilla to a baking dish and brush the top with more melted butter.

9. 9

   Bake in the preheated oven for 25-30 minutes until golden brown and crispy. Allow to cool slightly before dusting with powdered sugar and cinnamon before serving.