Moroccan Chicken Pastilla

Ingredients - Serves 6

• Powdered sugar - For dusting
• Cinnamon - For dusting
• Butter - 1/2 cup, melted
• Phyllo dough - 12 sheets
• Powdered sugar - 1/4 cup
• Almonds - 1 cup, toasted and ground
• Eggs - 3
• Chicken broth - 2 cups
• Saffron threads - A pinch
• Ground ginger - 1 teaspoon
• Ground cinnamon - 1 teaspoon
• Garlic - 2 cloves, minced
• Onion - 1 large, finely chopped
• Chicken thighs - 6

Let's Get Started

1. In a large pot, combine chicken thighs, onion, garlic, cinnamon, ginger, saffron, and chicken broth. Bring to a boil, then reduce heat and simmer until chicken is cooked through, about 30 minutes.
2. Remove chicken from the pot and shred. Set aside.
3. In a bowl, whisk together eggs. Pour eggs into the pot and cook over low heat, stirring constantly, until thickened. Remove from heat and set aside.
4. In a separate bowl, combine ground almonds and powdered sugar.
5. Preheat your oven to 375°F (190°C).
6. Brush a round baking dish with melted butter. Place one sheet of phyllo dough in the dish, then brush with more butter. Repeat with 5 more sheets of phyllo, brushing each one with butter.
7. Spread the chicken over the phyllo, then top with the egg mixture. Sprinkle the almond mixture over the top.
8. Cover with the remaining 6 sheets of phyllo, brushing each one with butter. Tuck the edges of the phyllo into the dish to seal the pastilla.
9. Bake for 30-35 minutes, or until the phyllo is golden brown.
10. Remove from the oven and let cool for a few minutes. Dust with cinnamon and powdered sugar before serving.

Dietary Info

• Dish Type: Main Course
• Prep Time: 60 minutes
• Cook Time: 45 minutes
• Calories: 350
• Fat: 15g
• Carbs: 30g
• Protein: 25g
• Sodium: 800mg
• Sugar: 10g