Chicken Pastilla

Ingredients

• 600 g chicken thighsSubstitute: turkey
• 12 sheets phyllo doughSubstitute: brick pastry
• 150 g almondsSubstitute: cashews
• 6 whole eggs
• 2 large onion
• 2 tsp cinnamon
• 3 tbsp powdered sugar
• 100 g butterSubstitute: ghee

Instructions

1. 1

   Poach chicken with onions, cinnamon, ginger, and saffron for 30 minutes. Shred the meat and reduce the broth.

2. 2

   Scramble eggs in the reduced broth until just set, creating a custardy layer.

3. 3

   Toast and roughly chop almonds, mix with cinnamon and sugar.

4. 4

   Brush a round baking dish with butter, layer 6 phyllo sheets brushing butter between each.

5. 5

   Layer shredded chicken, egg mixture, then almond mixture.

6. 6

   Top with remaining phyllo sheets, tuck edges under, brush generously with butter.

7. 7

   Bake at 190C for 25 minutes until golden. Dust with powdered sugar and cinnamon crosshatch pattern.