Moroccan Chicken Bastilla

Heat 2 tbsp cooking oil in a large pot over medium heat. Add the chopped onions and sauté until softened, about 5-7 minutes. Add the chopped parsley and all the spices (ginger, cinnamon, turmeric, saffron, salt, pepper) and stir for 1 minute until fragrant.

Add the whole chicken to the pot. Pour in 2 cups of water. Cover the pot and let the chicken cook for 10 minutes.

Uncover the pot, increase heat to high, and let the liquid reduce for about 5 minutes. Then, add about 1 cup of water, cover, and reduce heat to low. Simmer for 20-30 minutes, or until the chicken is cooked through and tender. The meat should easily detach from the bone.

Remove the chicken from the pot and place it in a bowl. Once cool enough to handle, shred the meat into small pieces, discarding bones and skin. Reserve the cooking liquid.

Heat 1 cup of oil in a frying pan over medium heat. Once hot, add the blanched almonds and fry until golden brown, stirring frequently. This should take about 5-7 minutes.

Drain the fried almonds using a fine-mesh sieve, reserving the oil. Pat the almonds dry with paper towels. Set aside 1 tbsp of the reserved oil to flavor the chicken later.

In a food processor, combine the fried almonds, powdered sugar, orange blossom water, and cinnamon powder. Pulse until the mixture is coarsely ground, with a slightly chunky texture. Do not over-process into a paste.

Add the 6 eggs to the pot with the reserved chicken cooking liquid. Reduce heat to low and stir the eggs gently until they are cooked and the mixture is thick and dry. Do not cover the pot.

Brush a pie dish with melted butter. Line the dish with 2-3 layers of phyllo dough, brushing each layer with melted butter. Ensure the dough overhangs the edges.

Spread the shredded chicken evenly over the phyllo base. Top the chicken with the almond mixture, then spread the cooked egg mixture over the almonds.

Fold the overhanging phyllo dough over the filling. Brush the top with melted butter, then brush the entire surface with egg yolk.

Bake in a preheated oven at 350°F (175°C) for 20-30 minutes, or until the phyllo is golden brown and crisp.

Once baked, remove from the oven. Dust generously with powdered sugar and sprinkle with cinnamon. Serve warm.