Bastilla

Ingredients

• •2 lb bone-in chicken thighs
• •2 onions, chopped
• •3 tbsp butter
• •1 tsp ground cinnamon, plus more for topping
• •1/2 tsp ground ginger
• •1/4 tsp saffron threads
• •4 eggs, beaten
• •1/2 cup ground almonds, toasted
• •2 tbsp sugar, plus more for topping
• •10-12 sheets phyllo dough
• •1/4 cup melted butter, for brushing
• •Powdered sugar, for dusting

Steps

1. 1.In a large pot, combine the chicken, onions, butter, cinnamon, ginger, and saffron with about 1 cup water, and simmer covered over low heat for 45 minutes to an hour, until the chicken is falling-apart tender.
2. 2.Remove the chicken, let it cool slightly, then shred the meat and discard the bones, reserving the braising liquid.
3. 3.Return the braising liquid to the heat and simmer uncovered until reduced by about half, then pour in the beaten eggs and stir gently over low heat until they form soft, creamy curds - this spiced egg-onion mixture is the pie's signature savory layer.
4. 4.Combine the toasted ground almonds with the 2 tablespoons of sugar and a pinch of cinnamon for the sweet topping layer.
5. 5.Layer sheets of phyllo in a buttered pie dish, brushing each sheet with melted butter and overlapping them to cover the base and sides with overhang.
6. 6.Layer in the shredded chicken, then the egg mixture, then the almond mixture, and fold the overhanging phyllo over the top, brushing with more butter, adding a few more buttered sheets on top to seal.