Chicken Pastilla

Step by stepInstructions

1. Put the chicken in a large pot with the onions, olive oil, ginger, turmeric, 1 tsp of the cinnamon, saffron, salt, pepper, and enough water to cover. Simmer, covered, until the chicken is very tender, about 40 minutes.
2. Remove the chicken and let it cool, then shred the meat, discarding skin and bones. Boil the remaining liquid until reduced by half.
3. Add the cilantro, parsley, and beaten eggs to the reduced liquid and stir constantly over low heat until the eggs thicken into soft curds, about 5 minutes.
4. Pulse the almonds with the powdered sugar and the remaining 1/2 tsp cinnamon in a food processor until finely ground.
5. Brush a round baking dish with butter and layer half the phyllo sheets in it, brushing each with butter and letting the edges hang over the sides. Spread the egg mixture over the phyllo, then the chicken, then the almond mixture.
6. Fold the overhanging phyllo over the filling and top with the remaining buttered sheets, tucking the edges underneath.
7. Bake at 375 degrees F for 30 minutes, until deeply golden. Cool 10 minutes, dust generously with powdered sugar and cinnamon, and serve warm.