Bstilla

Ingredients

• Eggs (3, beaten)
• Phyllo pastry sheets (10 sheets)
• Cinnamon (1/2 teaspoon)
• Powdered sugar (2 tablespoons)
• Almonds (1/2 cup, sliced)
• Butter (4 tablespoons)
• Salt and pepper (to taste)
• Ground cumin (1/2 teaspoon)
• Ground coriander (1/2 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Ground ginger (1 teaspoon)
• Ground cinnamon (1 teaspoon)
• Garlic (3 cloves, minced)
• Onion (1 large, finely 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 cook until softened.
2. Add the chicken pieces to the pot and season with ground cinnamon, ground ginger, ground turmeric, ground coriander, ground cumin, salt, and pepper. Cook until the chicken is browned on all sides.
3. Add enough water to cover the chicken, reduce the heat to low, cover the pot, and simmer for 45 minutes, or until the chicken is cooked through and tender. Remove the chicken from the pot and let it cool. Once cooled, shred the chicken into small pieces.
4. In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced almonds and cook until golden brown. Remove from heat and set aside.
5. In a small bowl, mix together the powdered sugar and cinnamon. Set aside.
6. Preheat the oven to 375°F (190°C).
7. 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.
9. Sprinkle the toasted almonds over the chicken.
10. Sprinkle the powdered sugar and cinnamon mixture over the almonds.
11. Layer the remaining 5 sheets of phyllo pastry on top of the chicken and almonds, again brushing each sheet with melted butter.
12. Brush the top sheet of phyllo pastry with beaten eggs.
13. Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
14. Remove from the oven and let it cool for a few minutes before serving.
15. Dust with powdered sugar and cinnamon before serving, if desired.