Chicken Bastilla

Ingredients

• 400 g Chicken Thigh
• 6 pcs Phyllo Pastry
• 2 pcs Onion
• 3 pcs Garlic
• 4 tbsp Parsley
• 4 tbsp Cilantro
• 80 g Almonds
• 2 pcs Egg
• 50 g Butter
• 1 tbsp Olive Oil
• 1 tsp Saffron
• 1 tsp Ground Ginger
• 1.25 tsp Ground Cinnamon
• 0.5 tsp Turmeric
• 0.5 tsp Black Pepper
• 1.5 tsp Kosher Salt
• 3 tbsp Powdered Sugar
• 1 tsp Honey
• 1 pcs Lemon

Method

1. Warm a small splash of water, add {saffron}, and let it steep until deeply golden and fragrant so its flavor disperses evenly through the filling.
2. Toast {almonds} in a dry skillet over medium heat, shaking often, until golden and nutty. Tip out so they do not scorch, then cool.
3. Heat {olive_oil} in a wide skillet over medium heat. Add {onion} with a pinch of {kosher_salt} and sweat until soft and translucent. Stir in {garlic}, then bloom {ground_ginger}, {turmeric}, {black_pepper}, and half the {ground_cinnamon} for a few moments until fragrant. Pat {chicken_thigh} dry so it braises cleanly, nestle it into the pan, season again with {kosher_salt}, add the saffron water, {parsley}, and {cilantro}, then cover and simmer gently until the chicken is tender and cooked through.
4. Lift out {chicken_thigh}, let it cool briefly, then shred finely. Return the pan to medium heat and reduce the oniony cooking juices until thick and jammy, then fold the shredded {chicken_thigh} back in.
5. Lower the heat to medium-low and stir beaten {egg} into the chicken mixture. Cook gently, stirring, until the eggs thicken into the filling without scrambling hard. Add a squeeze of {lemon} to brighten the richness, then cool until just warm.
6. Pulse or chop the toasted {almonds} until coarse, then mix with {powdered_sugar} and the remaining {ground_cinnamon} for the classic sweet crunchy layer.
7. Heat the oven to medium. Melt {butter}. Brush a small ovenproof skillet or pie dish with {butter}, then layer {phyllo_pastry}, brushing each sheet lightly so it bakes crisp. Spread in the almond mixture, then the chicken filling, and fold the overhang over the top with more {butter} between layers to seal.
8. Bake the bastilla until the pastry is deeply golden and crisp and the center is hot throughout. Rotate once for even color.
9. Let the bastilla stand briefly so the layers set, then dust with more {powdered_sugar} and a light veil of {ground_cinnamon}. Drizzle with {honey} if using, and serve while the pastry is crisp.