Chicken Pastilla

Ingredients

Instructions

0 of 7 steps complete

1. 1Heat olive oil in a wide saucepan over medium heat. Cook onions for 8 minutes. Add chicken, ginger, turmeric, saffron, ½ teaspoon cinnamon, salt, pepper and broth.
2. 2Cover and simmer gently for 25–30 minutes until chicken reaches 165°F (74°C). Transfer chicken to a plate and shred with two forks.
3. 3Reduce the remaining onion sauce uncovered until only a few tablespoons of liquid remain. Stir in parsley and cilantro, then add beaten eggs over low heat, stirring until set and at least 160°F (71°C). Spread chicken and egg mixture on separate trays to cool for 15 minutes; do not leave out longer than 2 hours.
4. 4Toast almonds in a dry skillet for 5–7 minutes until golden. Cool, chop finely and mix with 1 tablespoon powdered sugar and ¼ teaspoon cinnamon. Preheat oven to 375°F (190°C).
5. 5Brush a 9-inch pie dish with butter. Lay six butter-brushed phyllo sheets across the dish at different angles, leaving the edges overhanging. Keep unused sheets covered with a barely damp towel.
6. 6Add the chicken, then the egg-onion mixture, then the almonds. Fold the overhanging pastry inward. Top with four butter-brushed sheets, tucking their edges into the dish, and brush the top with remaining butter.
7. 7Bake for 30–35 minutes until crisp, golden and 165°F in the filling. Rest 10 minutes, then dust with remaining powdered sugar and cinnamon. Refrigerate within 2 hours for up to 3–4 days and reheat to 165°F.