B Stilla

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A rather unusual moroccan chicken pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!!

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Steps

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In a large pot , melt cup of butter over moderate heat and add chickens , parsley , onion , saffron and 2 cups water.

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Bring mixture to boil and simmer , covered , for 45 minutes.

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Transfer chicken to cutting board , reserving liquid , and let cool.

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Shred chicken and return meat to liquid.

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Bring to boil and cook , stirring , until almost all liquid is evaporated.

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Let cool.

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In a bowl , combine almonds and 1 cup of sugar.

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Add of almond mixture to chicken , stir in beaten eggs , pepper and 2 tsps cinnamon.

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Preheat oven to 330f and place rack in middle of oven.

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Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.

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Brush generously with butter.

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Layer 5 more sheets of phyllo in the same way , brushing each one generously with butter.

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Sprinkle remaining almond mixture over phyllo and top with chicken.

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Cover with remaining 4 sheets of phyllo , buttered , folding in edges to enclosed filling and brushing more butter over top.

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Bake pastry for 25-30 minutes , or until .

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Ingredients

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butter, chicken, parsley, onion, saffron thread, whole almond, icing sugar, eggs, pepper, cinnamon, phyllo pastry