B'stilla

Whether you spell it B'stilla, Bastilla or Pastilla - this Chicken and Almond pie is a delicious, traditional Moroccan dish that is agreed to be "intricate, grand, fabulously rich and fantastical".

B'stilla

Ingredients for Almond Sugar:

• 1/2 cup blanched whole almonds, toasted and cooled
• 3 tablespoons granulated sugar*
• 1 teaspoon cinnamon*

Ingredients for Filling:

• 1/4 teaspoon saffron threads, crumbled*
• 2 tablespoons hot water
• 1 medium onion, chopped (about 1 1/4 cups)
• 2 garlic cloves, cut into thin strips
• 1 1/2 sticks (3/4 cup) unsalted butter
• 3/4 teaspoon ground ginger*
• 2 teaspoons ras el hanout*
• 1/2 teaspoon freshly ground black pepper*
• 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
• 1 1/2 cups low-salt chicken broth*
• 3 large eggs, beaten lightly
• 1/4 cup plus 2 tablespoons chopped fresh parsley leaves
• 3 tablespoons chopped fresh coriander
• 1 1/2 tablespoons fresh lemon juice, or to taste

Ingredients for Finishing:

• 18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)*
• Confectioners' sugar and cinnamon for sprinkling*
• *Available from Well Seasoned

Instructions:

1. To make the almond sugar:

• In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
• In a small bowl combine saffron with hot water and let stand 10 minutes.
• In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
• Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
• Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
• Preheat oven to 425°F. and butter 2 large shallow baking pans.
• In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
• Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
• Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
• Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
• Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.