Moroccan Pastilla

Instructions

1. Prepare the chicken filling
   In a large pot, place chicken pieces with chopped onions, garlic, ginger, cinnamon, cumin, turmeric, and nutmeg. Add enough water to barely cover the chicken. Bring to a boil, then reduce heat to simmer for 45 minutes until chicken is tender. Remove chicken, let cool, then shred the meat, discarding bones and skin.
2. Reduce the sauce
   Continue cooking the remaining liquid in the pot until most of the liquid evaporates and you have a thick sauce. Add chopped parsley and cilantro, then adjust seasoning with salt and pepper to taste.
3. Prepare the egg mixture
   In a skillet over medium heat, pour in beaten eggs and stir gently until softly scrambled, about 2-3 minutes. Mix the eggs with the shredded chicken and sauce mixture. Allow to cool completely.
4. Toast the almonds
   In a dry skillet over medium heat, toast the ground almonds until golden brown, about 3-4 minutes. Mix with powdered sugar and set aside.
5. Assemble the pastilla
   Preheat oven to 375°F (190°C). Brush a 9-inch (23cm) round baking dish with melted butter. Layer 4 sheets of phyllo dough in the dish, brushing each sheet with melted butter and allowing the edges to hang over the sides of the dish.
6. Add the filling layers
   Sprinkle half of the almond-sugar mixture over the bottom layer of phyllo. Spread the chicken mixture evenly on top. Sprinkle the remaining almond-sugar mixture over the chicken.
7. Complete the pastilla
   Fold the overhanging phyllo dough over the filling, then cover with remaining 4 sheets of phyllo, brushing each with melted butter. Tuck edges under to seal the pastilla. Brush the top with melted butter.
8. Bake and serve
   Bake for 25-30 minutes until golden brown and crisp. Let cool for 5 minutes, then dust with powdered sugar and cinnamon in a decorative pattern. Serve warm, cut into wedges.