Chicken Bastilla

Ingredients

• chicken
• onion
• fresh ginger
• saffron thread
• fresh cilantro
• ground cinnamon
• parsley
• eggs
• unsalted butter
• blanched almond
• sugar
• phyllo dough
• olive oil
• salt and pepper
• confectioners' sugar

Preparation

1. 1put the chicken in a saucepan with the onion , ginger , saffron , cilantro , 1 tsp of cinnamon , and the parsley , and season with salt and pepper
2. 2add enough water to barely cover the chicken and simmer gently , covered , for 45 minutes or until the chicken is tender
3. 3preheat oven to 400
4. 4transfer the chicken to a plate
5. 5boil the cooking juices until they are reduced to a thick , dryish sauce
6. 6set aside
7. 7when chicken is cool enough to handle , remove the skin and take the meat off the bones
8. 8coarsely chop the meat
9. 9beat the eggs and butter with half the reduced cooking juices and cook , stirring constantly , until the eggs are scrambled
10. 10toast the almonds in a dry , heavy frying pan , stirring frequently , until lightly browned
11. 11add the remaining cinnamon and sugar
12. 12on a baking sheet , use the phyllo pastry to make a square three layers thick and 18 inches across
13. 13spread the remaining cooking juices in a 7-inch circle in the center of the pastry
14. 14cover with the egg mixture , and top with chicken and almonds
15. 15fold the sides of the pastry up and over the filling to completely enclose the filling
16. 16if necessary , patch any gaps with more pastry , always brushing with oil
17. 17bake at 400 for 25-30 minutes , or until the pastry is golden and crisp
18. 18to serve , lightly dust confectioner's sugar andground cinnamon over the top