Pastilla

Ingredients

• 1 lbboneless chicken thighs
• 1 cuptoasted almonds
• 4 largeeggs, beaten
• 1 largeonion, finely chopped
• 3 clovesgarlic, minced
• 1 tspground ginger
• 1 tspground cinnamon
• 1/2 tspsaffron threads
• 1/2 cupfresh parsley, chopped
• 1/2 cupfresh cilantro, chopped
• 1 stickbutter, melted
• 8 sheetsphyllo dough
• 2 tbsppowdered sugar
• 1 tspground cinnamon for dusting
• to taste pinchsalt and pepper
• 2 tbspvegetable oil

Instructions

1. 1
   Poach chicken with onion, garlic, ginger, cinnamon, saffron, salt and pepper in just enough water to cover for 25 minutes until tender.
2. 2
   Remove chicken, shred finely; reduce poaching liquid to 1/2 cup then stir eggs into it off-heat until softly scrambled.
3. 3
   Pulse almonds in food processor until coarsely ground; fold almonds, herbs, shredded chicken and seasoned eggs together for the filling. Taste and adjust seasoning.
4. 4
   Heat oven to 375°F (190°C). Brush a 9-inch springform or deep pie dish with melted butter.
5. 5
   Layer half of the phyllo sheets into the dish, brushing each with butter and letting edges overhang; spread chicken-almond filling evenly.
6. 6
   Fold overhanging phyllo over filling, then layer remaining sheets on top, tucking edges neatly; brush top generously with butter.
7. 7
   Bake 25-30 minutes until golden and crisp. Cool 10 minutes.
8. 8
   Invert onto a platter and dust with powdered sugar followed by a lattice of cinnamon. Serve warm cut into wedges.