Moroccan Chicken Pastilla

Instructions

1. Prepare the chicken filling
   In a large pot, heat olive oil over medium heat. Add onions and sauté until translucent. Add garlic and ginger, cooking for another minute. Add chicken pieces, spices (cinnamon, cumin, turmeric, coriander), and saffron water. Season with salt and pepper. Add 1 cup of water, cover, and simmer for 45 minutes until chicken is tender.
2. Shred and season the meat
   Remove chicken from the pot and let cool slightly. Shred the meat, discarding bones and skin. Return shredded meat to the pot with the reduced sauce. Continue cooking uncovered until most of the liquid has evaporated, about 10 minutes.
3. Prepare the egg mixture
   Lower the heat and slowly pour in the beaten eggs, stirring constantly to create scrambled eggs that mix with the chicken. Cook until eggs are just set. Remove from heat and stir in chopped parsley and cilantro. Allow the mixture to cool completely.
4. Toast and prepare almonds
   In a dry skillet, toast almonds until golden brown, about 3-4 minutes. Coarsely chop and set aside 2 tablespoons for garnish. Mix the rest into the cooled chicken mixture.
5. Assemble the pastilla
   Preheat oven to 375°F (190°C). Brush a 9-inch (23 cm) round baking dish with melted butter. Layer 6 sheets of filo pastry in the dish, brushing each sheet with melted butter and allowing the edges to hang over the sides. Spread the chicken filling evenly over the pastry.
6. Complete the pastry wrapping
   Fold the overhanging filo over the filling. Top with 4-6 more sheets of filo, tucking in the edges and brushing each sheet with butter. Press gently to seal.
7. Bake the pastilla
   Bake in the preheated oven for 30-35 minutes, until the pastry is golden brown and crispy. Allow to cool for 5 minutes before serving.
8. Garnish and serve
   Dust the top with powdered sugar and cinnamon in a decorative pattern. Sprinkle with the reserved toasted almonds. Cut into wedges and serve warm.