Bastilla is a traditional Moroccan chicken dish wrapped in phyllo pastry and dusted with powdered sugar.

Ingredients

• 1 1/2 cups slivered almonds
• 2 tablespoons sugar
• 4 teaspoons cinnamon
• 3/4 pound butter (3 sticks)
• 3 pounds boneless chicken breast, with skin
• 1 1/2 cups chopped onions
• 2 teaspoons ground ginger
• 1 teaspoon cumin
• 1/2 teaspoon cayenne
• 1/4 teaspoon crushed saffron threads
• 1/2 teaspoon turmeric
• 1 1/2 tablespoons chopped fresh parsley
• 2 tablespoons chopped fresh cilantro
• 1 cup chicken stock
• 7 eggs, lightly beaten
• Salt and freshly ground pepper
• 1 pound phyllo dough
• 3 tablespoons powdered sugar

Instructions

1. Preheat the oven to 400 F.

2. Spread the almonds on a baking sheet and toast until golden, about 7 minutes. Transfer to a food processor and coarsely chop. Toss the almonds in a mixing bowl with the sugar and 1 teaspoon of the cinnamon. Set aside.

3. In a large heavy skillet, heat 1/4 pound (1 stick) of the butter over medium heat. Fry the chicken until browned on both sides, 8 to 10 minutes. Remove and set aside.

4. In the same pan, sauté the onions until translucent. Stir in the ginger, cumin, cayenne, saffron, turmeric, and 2 teaspoons of the cinnamon and cook 5 minutes longer. Add the parsley, cilantro, chicken stock, and the chicken with its juices. Cover and simmer until the chicken is tender, about 30 minutes. Remove the chicken and set aside to cool.

5. Turn up the heat and return the pan to the stove. Cook the onion mixture until the pan is nearly dry. Slowly pour in the beaten eggs, stirring constantly. Reduce the heat to low and cook, stirring, until the eggs are softly scrambled. Season with salt and pepper to taste and remove from heat.

6. Preheat the oven to 350 F. When the chicken is cool enough to handle, remove the skin and cut the meat into 2-inch pieces. Set aside.

7. Melt the remaining butter. Lightly coat a 14-inch round cake pan with butter. Working with 1 sheet at a time, brush 8 phyllo sheets with melted butter and arrange in the pan in a circle, creating a pinwheel. The edges should overhang the pan. Place 2 or 3 unbuttered phyllo sheets in the center, stacked on top of each other. Sprinkle with half of the almond mixture. Spoon half of the egg mixture over the almonds and top with the chicken. Add the remaining egg mixture and sprinkle with the remaining almonds.

8. Brush about 10 more phyllo sheets with butter, one at a time, and arrange over the filling in a pinwheel pattern. Tuck the overhanging phyllo under the pan and cover with foil.

9. To bake, place the bastilla in the oven until golden, about 20 minutes. Remove the pan and tilt carefully over a sink to drain excess butter. Place another pan over the top and invert the pie onto the new pan. Let it settle a moment or two, then return it to the oven. Bake 20 minutes longer. Cool slightly on a rack.

10. To serve, invert onto a serving platter. In a small bowl, combine the remaining cinnamon and powdered sugar. Sift the mixture onto the pie and serve warm.

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