Chicken Bstilla

Directions

1. 1
   Heat the oil in a large saucepan over medium heat.
2. 2
   Cook the garlic and onion until softened and fragrant, about 3 minutes.
3. 3
   Add the chicken, parsley, turmeric, saffron if desired, ginger, and stock.
4. 4
   Season with salt and pepper, bring to a boil, then cover and simmer until the chicken is cooked through, about 20 minutes.
5. 5
   Remove the chicken from the pot and set aside to cool.
6. 6
   Slowly pour the eggs into the simmering stock, stirring constantly.
7. 7
   Continue to simmer the stock, uncovered, until reduced by half, about 10 minutes.
8. 8
   Cut the chicken into bite-sized pieces and return to the reduced stock.
9. 9
   Continue simmering until almost all the liquid has evaporated, another 10 minutes or so.
10. 10
    Remove from the heat and set aside.
11. 11
    Preheat the oven to 425F.
12. 12
    Lightly toast the almonds in a dry skillet over medium heat, shaking frequently, until fragrant, just a couple of minutes.
13. 13
    Grind them in a coffee or spice grinder and mix them with the cinnamon and sugar.
14. 14
    Lay 4 or 5 of the phyllo sheets in a greased 9-inch pie pan, brushing a little melted butter between sheets.
15. 15
    The edges of the phyllo sheets should hang over the rim of the pie pan.
16. 16
    Spread the chicken mixture evenly in the pan over the phyllo sheets.
17. 17
    Top the chicken mixture with the remaining phyllo sheets, again brushing with a little melted butter.
18. 18
    Fold in the edges to enclose the pie, sealing with melted butter.
19. 19
    Cut a few small slits in the top of the pie to allow hot air to escape while baking.
20. 20
    Place in the oven and cook until golden brown and crisp, about 30 minutes.
21. 21
    Remove and immediately sprinkle the almond mixture on top.
22. 22
    Serve hot.