Chicken Pastilla

Ingredients

• Chicken (1.5 pounds, cut into pieces)
• Onion (1 large, chopped)
• Garlic (3 cloves, minced)
• Ground cinnamon (1 teaspoon)
• Ground ginger (1 teaspoon)
• Ground turmeric (1/2 teaspoon)
• Ground cumin (1 teaspoon)
• Ground coriander (1 teaspoon)
• Salt (1 teaspoon)
• Black pepper (1/2 teaspoon)
• Phyllo pastry sheets (10 sheets)
• Unsalted butter (1/2 cup, melted)
• Sliced almonds (1/2 cup)
• Powdered sugar (1/4 cup)
• Cinnamon powder (1/2 teaspoon)

Instructions

1. In a large pan, heat a couple of tablespoons of oil over medium heat. Add the chicken pieces and cook until browned on all sides. Remove the chicken from the pan and set aside.
2. In the same pan, add the chopped onion and minced garlic. Sauté until softened and fragrant, about 5 minutes.
3. Stir in the ground cinnamon, ginger, turmeric, cumin, coriander, salt, and pepper. Cook for 1-2 minutes, allowing the spices to bloom.
4. Return the browned chicken to the pan and pour in enough water to cover the chicken. Bring to a boil, then reduce the heat to low and simmer for about 45 minutes, or until the chicken is cooked through and tender.
5. Once cooked, remove the chicken from the pan and shred the meat, discarding bones and skin. Set aside.
6. Preheat your oven to 375°F (190°C).
7. Brush a baking dish with melted butter to prevent sticking.
8. Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet generously with melted butter as you layer.
9. Spread the shredded chicken evenly over the phyllo pastry, then sprinkle the sliced almonds on top.
10. Cover the chicken and almonds with the remaining phyllo pastry sheets, brushing each sheet with melted butter as well.
11. Fold any excess phyllo pastry over the top to seal the pastilla securely.
12. Bake in the preheated oven for about 30 minutes, or until the pastilla is golden brown and crispy.
13. In a small bowl, mix together the powdered sugar and cinnamon powder.
14. Remove the pastilla from the oven and sprinkle the powdered sugar mixture generously over the top. Allow to cool for a few minutes before slicing.
15. Serve the Chicken Pastilla warm, garnished with additional almonds or herbs if desired.