Pastilla with Pigeon (B'stilla)

Ingredients

• 4 whole squab (pigeon), or 2 1/2 pounds bone-in chicken thighs
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 large onions, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 1/2 teaspoons ground cinnamon, divided
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon saffron threads, crumbled
• 2 cups chicken stock
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• 4 large eggs, beaten
• 1 1/2 cups almonds, blanched
• 3 tablespoons granulated sugar, divided
• 1 tablespoon orange blossom water
• 12 sheets warqa pastry (or phyllo dough)
• 6 tablespoons unsalted butter, melted
• 3 tablespoons powdered sugar, for dusting
• 1/2 teaspoon ground cinnamon, for dusting

Method

1. 1

   Pat the squab (or chicken thighs) dry and season lightly with salt and pepper.

2. 2

   In a 6-quart heavy pot, melt the butter with the olive oil over medium heat and sauté the onions until softened, about 5 minutes.

   5:00 · Sauté onions
3. 3

   Stir in the garlic, ginger, turmeric, 1 teaspoon of the cinnamon, black pepper, and saffron, and cook until fragrant, about 1 minute.

4. 4

   Add the squab and chicken stock, bring to a simmer, cover, and cook until the meat is very tender and falling off the bone, about 1 hour 15 minutes, turning occasionally.

   1:15:00 · Braise squab
5. 5

   Remove the meat from the pot and set aside to cool slightly; reserve the cooking liquid in the pot.

6. 6

   Once cool enough to handle, shred the meat into bite-sized pieces, discarding bones and skin.

7. 7

   Return the pot of reserved liquid to medium-high heat and simmer uncovered until reduced by about half, 10 to 15 minutes.

   10:00 · Reduce braising liquid
8. 8

   Stir the cilantro and parsley into the reduced liquid, then slowly stir in the beaten eggs and cook, stirring constantly, until the eggs are softly set and the mixture is thickened, about 3 minutes.

   3:00 · Cook egg mixture
9. 9

   Remove from heat, fold in the shredded meat, and let the filling cool to room temperature.

10. 10

    Toast the almonds in a dry skillet over medium heat until golden and fragrant, about 5 minutes, then let cool and pulse in a food processor with 2 tablespoons granulated sugar until coarsely ground.

    5:00 · Toast almonds
11. 11

    Stir the orange blossom water and remaining 1 tablespoon granulated sugar into the ground almonds.

12. 12

    Preheat the oven to 400°F (200°C) and brush a 9-inch round baking pan or pie dish with melted butter.

13. 13

    Layer 6 sheets of warqa pastry in the pan, overlapping and draping over the edges, brushing each sheet generously with melted butter.

14. 14

    Spread the almond mixture evenly over the pastry base, then top with the cooled meat and egg filling, pressing gently into an even layer.

15. 15

    Fold the overhanging pastry edges over the filling, then layer the remaining 6 sheets on top, tucking the edges underneath to seal, brushing each layer with butter.

16. 16

    Brush the top generously with the remaining melted butter.

17. 17

    Bake until deep golden brown and crisp, 30 to 35 minutes, carefully flipping once halfway through for even browning if desired.

    30:00 · Bake pastilla
18. 18

    Let the pastilla rest for 10 minutes, then dust the top with powdered sugar in a crosshatch pattern and a light sprinkling of ground cinnamon.

19. 19

    Slice into wedges and serve warm.