Baked Chicken Bastilla

🛒 Ingredients

• Chicken Thighs, boneless, skinless 1000 g · 1610 kcal
• Onions 600 g · 240 kcal
• Large Eggs 400 g · 560 kcal
• Blanched Almonds 200 g · 1150 kcal
• Vegetable Oil 27 g · 243 kcal
• Phyllo Pastry 500 g · 1600 kcal
• Unsalted Butter 150 g · 1076 kcal
• Fresh Parsley 30 g · 11 kcal
• Fresh Cilantro 30 g · 7 kcal
• Ground Ginger 4 g · 14 kcal
• Ground Turmeric 2 g · 7 kcal
• Saffron Threads 1 g · 0 kcal
• Black Pepper 2 g · 0 kcal
• Powdered Sugar 30 g · 116 kcal
• Ground Cinnamon 5 g · 12 kcal

👨‍🍳 Instructions

1. Simmer chicken thighs with chopped onions, ginger, turmeric, saffron, cinnamon sticks, parsley, cilantro, and salt in a pot with water until very tender.
2. Remove chicken, shred the meat, and set aside. Reduce the cooking liquid in the pot to create a flavorful sauce.
3. Whisk eggs and slowly add them to the simmering reduced sauce, stirring constantly to form soft scrambled eggs.
4. Blanch almonds, peel, fry lightly in vegetable oil until golden, then crush coarsely and mix with a pinch of cinnamon and powdered sugar.
5. Brush a round baking dish with melted butter. Layer 5-6 phyllo sheets, overlapping and brushing each with butter, letting edges hang over the sides.
6. Spread the shredded chicken, then the egg mixture, and finally the crushed almonds evenly over the phyllo base.
7. Fold the overhanging phyllo edges over the filling, then add 4-5 more buttered phyllo sheets on top, tucking edges to form a neat pie.
8. Brush the top generously with melted butter and bake at 180°C (350°F) for 30-40 minutes, or until golden brown and crispy.
9. Let rest briefly, then invert onto a serving platter. Dust generously with powdered sugar and ground cinnamon before serving.