Chicken Bastilla Pie

Sprinkle confectioners' sugar and ground cinnamon on top of bastilla"

In large skillet or 5-quart dutch oven , heat 1 tablespoon olive oil over medium-high heat.

Add chicken breasts and cook until golden brown on all sides-about 5 minutes.

Remove chicken from skillet and set aside.

In same large skillet , add onions , garlic , ginger , and remaining 1 tablespoon oil.

Saute , stirring constantly , just until onions are translucent.

Stir in cinnamon , cumin , ground coriander , red pepper , turmeric , and saffron.

Reduce heat to low and cook , stirring constantly , until onions are completely coated with spices-about 3 minutes.

Increase heat to high.

Add broth , fresh coriander , and parsley to skillet with onion mixture.

Heat to boiling , stirring to combine.

Return chicken to skillet , cover , reduce heat to low , and simmer until chicken is tender , approximately 30 minutes.

Remove chicken from skillet to plate and set aside to cool.

Continue to cook onion mixture , covered , until almost dry , about 15 minutes.

Add eggs , salt , and pepp.

if you can't find it , crumble the commonly found saffron threads before measuring]"