Chicken Pastilla (Bastilla)

Ingredients

• 1.4 kg (3 lb)chicken
• 12warqa or phyllo sheets
• 4eggs
• 200 g (7 oz)blanched almonds, fried and ground
• 2onions
• 1 tspcinnamon
• 1 tspginger
• pinchsaffron
• powdered sugar and cinnamonto dust
• 4 tbspbutter, melted for brushing
• 1 tspsalt

Method

1. In a large pot, place the 1.4 kg (3 lb) chicken pieces and add the 2 finely chopped onions. Sprinkle with 1 tsp cinnamon, 1 tsp ginger, a pinch of saffron, and 1 tsp salt. Add enough water to just cover the chicken, then bring to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer until the chicken is tender and easily pulls apart. The chicken should be cooked through and the broth should be fragrant with spices.
2. Remove the chicken from the pot and set aside to cool slightly. Increase the heat to medium-high and let the sauce reduce until it thickens slightly and the flavors concentrate. Meanwhile, shred the chicken into bite-sized pieces, discarding any bones and skin.
3. In a separate bowl, beat the 4 eggs. Slowly add them to the reduced sauce, stirring constantly to prevent scrambling. Cook over low heat until the eggs are fully incorporated and the mixture thickens to a custard-like consistency. This will bind the chicken filling together.
4. In a small bowl, combine the 200 g (7 oz) of fried and ground almonds with 1 tsp cinnamon and a little powdered sugar to taste. This mixture should be sweet and aromatic, providing a contrast to the savory chicken filling.
5. Preheat your oven to 190°C (375°F). Brush a round baking dish with some of the 4 tbsp melted butter. Lay a sheet of warqa or phyllo in the dish, letting the edges hang over the sides, and brush with more butter. Repeat with 5 more sheets, layering them to cover the base and sides completely.
6. Spread half of the chicken mixture over the pastry, followed by the almond mixture. Cover with the remaining chicken mixture. Fold the overhanging pastry over the filling, brushing each layer with butter. Top with the remaining 6 sheets of pastry, brushing each with butter and tucking the edges into the sides of the dish to seal.
7. Bake in the preheated oven until the pastry is golden and crisp. The pastilla should have a deep golden color and the aroma of spices and butter should fill the kitchen.
8. Once baked, remove from the oven and let it cool slightly. Dust the top generously with powdered sugar and a sprinkle of cinnamon. Cut into wedges and serve warm, enjoying the blend of sweet and savory flavors.