Moroccan Chicken Pie Bstilla

Ingredients

• chicken broth
• saffron
• garlic cloves
• cinnamon sticks
• ground coriander
• ground turmeric
• onion
• carrot
• flat leaf parsley
• eggs
• butter
• blanched almonds
• powdered sugar
• ground cinnamon
• phyllo dough
• dry breadcrumbs
• cooked chicken

Preparation

1. 1heat chicken broth in a 4-quart saucepan
2. 2add in saffron , garlic , cinnamon sticks , coriander , turmeric , onion , and carrot
3. 3bring broth to a boil and simmer , uncovered , for 20 minutes
4. 4remove cinnamon sticks from broth , decrease heat to medium
5. 5stir in parsley and eggs , stirring eggs until they appear like scrambled eggs , but not dry
6. 6remove the eggs and vegetables with a slotted spoon and place them in a colander set over a bowl
7. 7in a heavy pan , melt the butter
8. 8add in the almonds and brown them in the butter , being careful not to burn them
9. 9remove from heat , and cool
10. 10place the almonds in a food processor fitted with a metal blade
11. 11add the 1 / 3 cup powdered sugar and 1 teaspoon cinnamon
12. 12pulse on and off until the almonds are ground
13. 13set aside until ready to proceed
14. 14preheat oven to 400
15. 15unwrap the phyllo dough and cover it with a clean kitchen towel
16. 16brush a 13 x 9 inch ovenproof baking dish with melted butter
17. 17brush a sheet of phyllo with melted butter , sprinkle it with some of the bread crumbs , and place it in the baking dish
18. 18repeat with 5 more sheets of phyllo , brushing each one with butter and sprinkling it with crumbs