Moroccan B'stilla

Step 1

Cut chicken thighs into 1-inch pieces.

Step 2

Crack eggs into a bowl and beat lightly with a fork.

Step 3

Lay phyllo sheets on a damp kitchen towel to prevent drying.

Step 4

Heat 2 tablespoons butter in a large skillet over medium heat.

Step 5

Add diced onion and cook until softened, about 4 minutes.

Step 6

Add chicken pieces and cook until no pink remains, 8 minutes.

Step 7

Stir in ginger, cumin, and turmeric until fragrant.

Step 8

Add almonds and cilantro, then stir to combine.

Step 9

Pour beaten eggs over mixture and stir gently until cooked through.

Step 10

Transfer filling to a plate and let cool for 5 minutes.

Step 11

Preheat oven to 375°F.

Step 12

Brush one phyllo sheet lightly with melted butter.

Step 13

Lay second phyllo sheet on top and brush with butter again.

Step 14

Spoon half the filling into the center of the phyllo stack.

Step 15

Fold phyllo edges over filling to create a rough package shape.

Step 16

Place on a parchment-lined baking sheet seam-side down.

Step 17

Repeat steps 12–16 with remaining phyllo sheets and filling.

Step 18

Brush tops of both pastries with remaining melted butter.

Step 19

Bake until golden brown and crispy, 15–18 minutes.

Step 20

Mix powdered sugar and cinnamon in a small bowl.

Step 21

Dust warm b'stilla with cinnamon-sugar mixture before serving.