Moroccan Chicken Bastilla

Step 1

Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add diced onion and cook 3-4 minutes until softened.

Step 2

Add garlic and ginger, cook 1 minute until fragrant.

Step 3

Stir in cumin, cinnamon, coriander, turmeric, salt, and pepper. Cook 1 minute.

Step 4

Add chicken breasts and broth. Bring to simmer, cover, and cook 15 minutes until chicken is cooked through.

Step 5

Remove chicken to cutting board and shred with two forks. Return shredded chicken to skillet and simmer uncovered 3-4 minutes until liquid reduces. Stir in cilantro and cool 5 minutes.

Step 6

Scramble 3 eggs in a bowl. Pour into a nonstick skillet over medium-low heat and cook gently, stirring frequently, until soft curds form (2-3 minutes). Set aside.

Step 7

Fold scrambled eggs and toasted almonds into the cooled chicken mixture.

Step 8

Preheat oven to 375°F. Line a baking sheet with parchment paper.

Step 9

Lay 1 phyllo sheet on a work surface and brush lightly with olive oil. Add a second sheet and brush again. Spread half the filling onto the bottom third of the phyllo.

Step 10

Fold the bottom edge of phyllo over the filling, then fold in the sides, and roll tightly into a cigar shape. Place seam-side down on baking sheet. Repeat with remaining phyllo and filling.

Step 11

Brush tops and sides of both pastries with remaining olive oil. Bake 20-25 minutes until golden brown and crispy.

Step 12

Dust with powdered sugar and cinnamon. Serve warm.