Chicken Pastilla
SERVES 8
INGREDIENTS:
Ah yes, this dish reminds me of the one time some friends and I went to an authentic Moroccan restaurant. I learned something that day. I learned that any self-respecting bellydancer WILL make every man in the room dance with her. My advice is to do what my friend Danny H. did. Dance like a fool at the very beginning and you'll be able to enjoy your meal in peace.

5 Chicken Drumsticks, skin removed
Large Pinch of Saffron
2 Bay Leaves
2 Sprigs of Thyme
2 Tbs. Kosher Salt
Freshly Ground Black Pepper 3 Cinnamon Sticks
1 Tbs. Ground Ginger
1 Tbs. Whole Cloves
1 Tbs. Ground Turmeric
5 Eggs, beaten
Juice of one Lemon










2 Tbs. Olive Oil
1 Large Yellow Onion, sliced
10 Sheets of Filo Dough
Canola or Veg. Oil for brushing
½ Cup Sliced Almonds, toasted
2 Tbs. Ground Cinnamon
2/3 Cup Powdered Sugar
View Details for Chicken Pastilla
Method:
 -Place the chicken, saffron, bay leaves, thyme, salt, pepper, cinnamon sticks, ginger, cloves, and turmeric in a medium saucepan. Add water, just enough to cover the chicken. Bring to a boil. Reduce to a simmer and cook about 1 hour, until chicken is tender.
-Remove the chicken from the broth. Allow to cool, Remove the meat from the bones and set aside.
-Bring the broth to a boil and reduce until only 1 Cup of the broth is left. Strain the broth and return to the saucepan. On medium heat, add the eggs. Cook and stir gently until the sauce turns thick and creamy with soft curds. Add the salt, pepper, and lemon juice.
-In a separate skillet, sauté the onion in the olive oil until soft and golden brown. Set aside.
-To assemble the Pastilla: brush a little oil on the bottom of a round, deep baking dish about 9” in diameter. One at a time, place 5 sheets of the filo dough in the baking dish, allowing the edges to drape over the sides. Brush each sheet with oil before adding the next one.
-After you’ve added the 5 sheets of Filo, sprinkle on half the powdered sugar, half the ground cinnamon, and all of the sliced almonds. Pour on half the egg mixture, half the chicken, and half the sautéed onions. Place 5 more sheets on top, the same way as before. Pour on the rest of the eggs, chicken, and onions.
-Fold the Filo dough that is hanging off the edges over the top of the filling and brush a little oil on the top. Bake at 350F for about 40 minutes. Invert onto a serving platter and sprinkle with the remaining cinnamon and powdered sugar. Cut into wedges and serve warm with lemon wedges.
 
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