Moroccan B'stilla

Step 1

Preheat oven to 375°F (190°C). Cut chicken into bite-sized pieces.

Step 2

Toast sliced almonds in a dry skillet over medium heat for 2-3 minutes until fragrant; set aside.

Step 3

In a small bowl, whisk together cumin, cinnamon, turmeric, paprika, salt, and pepper.

Step 4

Heat 2 tablespoons clarified butter in a large skillet over medium-high heat. Add diced onion and cook 3-4 minutes until softened.

Step 5

Add garlic and ginger; cook 1 minute until fragrant.

Step 6

Add chicken pieces and cook 5-6 minutes until no longer pink on the outside.

Step 7

Stir in spice blend and cook 1 minute. Pour in water, reduce heat to medium-low, and simmer 8-10 minutes until chicken is fully cooked and liquid has mostly evaporated.

Step 8

Stir in cilantro and parsley. Transfer to a bowl and let cool 5 minutes.

Step 9

In a separate bowl, whisk 3 eggs with a pinch of salt. Pour beaten eggs into the cooled chicken mixture and stir gently to coat. Fold in toasted almonds.

Step 10

Place a sheet of phyllo on a 9-inch pie dish, brush lightly with clarified butter, and lay another sheet on top. Repeat with 4 more sheets, brushing each with butter.

Step 11

Pour chicken and almond filling into the phyllo-lined dish, spreading evenly.

Step 12

Layer remaining 2 phyllo sheets on top, brushing each with butter. Tuck edges down into the dish and brush the top generously with butter.

Step 13

Bake for 25-30 minutes until golden brown and crispy.

Step 14

Remove from oven and let cool 3-4 minutes. Dust generously with powdered sugar and cinnamon in a crosshatch pattern.

Step 15

Slice into wedges and serve warm or at room temperature.