Bisteeya or Moroccan Chicken Pie

Ingredients

• butter
• whole chickens
• onion
• salt and pepper
• cinnamon
• ginger
• cumin
• cayenne
• saffron thread
• turmeric
• chicken stock
• eggs
• fresh cilantro
• fresh parsley
• blanched almond
• powdered sugar
• phyllo dough

Preparation

1. 1in a large skillet put 2 tablespoons butter , the chicken pieces , onions , 1 teaspoon salt , 1 teaspoon pepper , 2 teaspoons cinnamon , the ginger , cumin , cayenne , saffron , turmeric and chicken stock
2. 2simmer gently , covered , until the chicken is cooked , 45 minutes
3. 3remove the chicken from the sauce and let it cool
4. 4remove all the bones and tear the chicken into 1 inch pieces
5. 5bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated , 4 to 5 minutes
6. 6add the chicken , cilantro , parsley , salt and pepper and mix well
7. 7preheat oven to 375f
8. 8toast the almonds in the oven until they are very lightly golden and hot to the touch , about 5 to 7 minutes
9. 9coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3 / 4 teaspoons cinnamon
10. 10set aside and reserve the rest of the cinnamon sugar for a garnish
11. 11melt the remaining 12 tablespoons butter
12. 12brush a 12 inch pie pan with the butter
13. 13place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches
14. 14brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect , brushing butter on each sheet
15. 15spread the chicken mixture on the phyllo and sprinkle with the almond mixture
16. 16fold the overhanging phyllo up over the chicken and almonds and brush with butter
17. 17then continue adding 7 more sheets of phyllo to the pie as your did before
18. 18tuck all the overhanging edges under the pie and brush remaining butter over top of the pie