Chicken Bastilla

Recipe by Tracy K
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 10mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Put the chicken in a saucepan with the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley, and season with salt and pepper.
  • Add enough water to barely cover the chicken and simmer gently, covered, for 45 minutes or until the chicken is tender.
  • Preheat oven to 400.
  • Transfer the chicken to a plate.
  • Boil the cooking juices until they are reduced to a thick, dryish sauce.
  • Set aside.
  • When chicken is cool enough to handle, remove the skin and take the meat off the bones.
  • Coarsely chop the meat.
  • Beat the eggs and butter with half the reduced cooking juices and cook, stirring constantly, until the eggs are scrambled.
  • Set aside.
  • Toast the almonds in a dry, heavy frying pan, stirring frequently, until lightly browned.
  • Add the remaining cinnamon and sugar.
  • On a baking sheet, use the phyllo pastry (overlapping sheets) to make a square three layers thick and 18 inches across.
  • Spread the remaining cooking juices in a 7-inch circle in the center of the pastry.
  • Cover with the egg mixture, and top with chicken and almonds.
  • Fold the sides of the pastry up and over the filling to completely enclose the filling.
  • If necessary, patch any gaps with more pastry, always brushing with oil.
  • Bake at 400 for 25-30 minutes, or until the pastry is golden and crisp.
  • To serve, lightly dust confectioner's sugar andground cinnamon over the top.
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