Chicken B'stilla

Ingredients

Eggs

1, beaten (for phyllo pastry glaze)

Phyllo pastry sheets

10 sheets

Cinnamon

2 teaspoons, divided

Powdered sugar

1/4 cup, plus extra for dusting

Almonds

1 cup, sliced

Unsalted butter

4 tablespoons, divided

Salt and pepper

to taste

Ground cumin

1 teaspoon

Ground coriander

1 teaspoon

Ground turmeric

1/2 teaspoon

Ground ginger

1/2 teaspoon

Garlic

2 cloves, minced

Onion

1 large, chopped

Chicken

1 whole, cut into pieces

Instructions

1. In a large pot, heat 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and aromatic.
2. Add the chicken pieces to the pot, followed by the ground cinnamon, ground ginger, ground turmeric, ground coriander, ground cumin, salt, and pepper. Sauté until the chicken is beautifully browned on all sides.
3. Pour in enough water to cover the chicken. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the chicken is tender and fully cooked. Once done, remove the chicken from the pot, let it cool, and then shred it into bite-sized pieces.
4. In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced almonds and toast them until they turn a lovely golden brown. Remove the pan from heat and set aside.
5. Mix together the powdered sugar and 1 teaspoon of cinnamon in a small bowl. Set this aside for later.
6. Preheat your oven to 375°F (190°C).
7. To assemble the B'stilla, layer 5 sheets of phyllo pastry on the bottom of a greased baking dish, brushing each sheet with melted butter before adding the next.
8. Spread the shredded chicken evenly over the phyllo pastry, then sprinkle the toasted almonds on top. Follow this with a dusting of the powdered sugar and cinnamon mixture.
9. Layer the remaining 5 sheets of phyllo pastry over the filling, remembering to brush each sheet with melted butter.
10. Brush the top sheet of phyllo pastry with the beaten egg to give your B'stilla a golden and glossy finish.
11. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
12. Let the B'stilla cool for a few minutes before dusting it with extra powdered sugar and cinnamon, if desired, before serving.