Chicken Pastilla 

Preparation

1. Step 1

   Heat the oil in a large pot or deep, heavy-bottomed frying pan over medium-low. Add the onions, cover and cook, stirring occasionally, until soft and translucent, about 20 minutes.

2. Step 2

   Add the cilantro, garlic, turmeric, ginger, saffron (if using), 1 teaspoon salt and ¼ teaspoon pepper and cook, stirring frequently, until fragrant, 3 to 5 minutes.

3. Step 3

   Add the chicken, adjust heat to medium and cook, stirring occasionally and flipping the chicken once, until lightly browned, about 7 minutes.

4. Step 4

   Add the stock or water and bring to a boil over high heat. Cover, adjust heat to low and simmer for 30 to 40 minutes, until the chicken is cooked through and tender. Remove chicken and set aside to cool, then pull apart the meat using forks or cut into bite-size pieces.

5. Step 5

   Stir the honey and ½ teaspoon cinnamon into the pot and continue cooking over medium-low heat, uncovered, until the onions are golden brown and all the liquid has evaporated, about 30 minutes. Stir occasionally to prevent the onions from sticking. Aim for a jammy consistency, with oil the only liquid left in the pan. Taste and adjust the seasoning adding more honey, salt and/or cinnamon if desired.

6. Step 6

   While the onions are browning, prepare the rest of the fillings: Heat the oven to 400 degrees. Spread the almonds on a baking sheet in a single layer and roast until golden, giving them a good stir halfway through to make sure they roast evenly, about 10 minutes total. Let nuts cool to room temperature, then grind using a food processor or crush with a rolling pin until coarsely ground. Transfer to a bowl, mix with the granulated sugar and 1 teaspoon cinnamon and set aside until ready to use.

7. Step 7

   Transfer about 2 tablespoons of the beaten eggs to a small bowl and set aside. Add 1 tablespoon of melted butter to a small frying pan over medium heat. Add the remaining eggs and ¼ teaspoon salt and cook, stirring gently with a wooden spoon, until the scrambled eggs are fully set, about 3 minutes. Transfer to a bowl and leave to cool to room temperature.

8. Step 8

   When the fillings are cool (warm fillings will moisten or may damage the phyllo dough), assemble the pastilla. (Alternatively, cover the chicken, scrambled eggs and caramelized onions and keep in the fridge for up to 2 days.) Adjust the oven temperature to 350 degrees and slide a rack into the middle slot. Brush a 10-inch pie pan or deep, oven-proof frying pan with melted butter. Lay a phyllo sheet out on your work surface and brush with the melted butter. Arrange the phyllo sheet at the center of the pan, letting the edges of the dough hang over the edges of the pan. Repeat with two more sheets to fully cover the base and sides of the pan.

9. Step 9

   Arrange the shredded chicken in an even layer over the phyllo base, top evenly with the caramelized onions, then add the eggs in an even layer and finally the almonds.

10. Step 10

    Tightly fold the overhanging phyllo pastry over the top of the filling to cover. If the pastilla isn’t fully covered with phyllo, brush another sheet of phyllo with butter, loosely scrunch it up and place on top of the pastilla.

11. Step 11

    Lightly brush the pastilla with the reserved beaten egg and bake for 45 to 50 minutes, until the pastry is crisp and golden. While the pastilla bakes, if desired, in a small bowl combine the powdered sugar and ¼ teaspoon cinnamon. When the pastilla is removed from the oven, dust with the cinnamon sugar and serve.