Sweet Chicken Pie (B'stilla Au Poulet)

Ingredients

• 2 pounds bone-in chicken thighs
• 2 tablespoons unsalted butter
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1/2 teaspoon saffron threads, crushed
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon, plus more for garnish
• 1/2 teaspoon ground turmeric
• 1 1/2 cups water
• 1/4 cup chopped fresh cilantro
• 1/4 cup chopped fresh parsley
• 4 large eggs, beaten
• 1 cup sliced almonds, toasted
• 1/3 cup granulated sugar, plus more for dusting
• 12 sheets phyllo dough, thawed
• 1/2 cup unsalted butter, melted
• 1 teaspoon ground cinnamon, for dusting
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper

Method

1. 1

   Melt 2 tablespoons butter in a 6-quart saucepan over medium heat. Add the onion and cook until softened, about 5 minutes.

   5:00 · Soften onion
2. 2

   Add the garlic, saffron, ginger, 1 teaspoon cinnamon, and turmeric. Stir constantly until fragrant, about 1 minute.

   1:00 · Toast spices
3. 3

   Add the chicken thighs, water, salt, and pepper. Bring to a simmer, cover, and cook until the chicken is tender and cooked through.

   40:00 · Simmer chicken
4. 4

   Remove the chicken and let cool slightly, then shred the meat into bite-sized pieces, discarding bones and skin. Set aside.

5. 5

   Return the saucepan with the remaining broth to medium heat and simmer uncovered until reduced by half, about 10 minutes.

   10:00 · Reduce broth
6. 6

   Stir in the cilantro and parsley, then slowly pour in the beaten eggs, stirring constantly until the mixture scrambles into soft curds and thickens, about 3 minutes.

   3:00 · Cook egg sauce
7. 7

   Fold the shredded chicken into the egg mixture and remove from heat. Let the filling cool to room temperature.

8. 8

   In a small bowl, combine the toasted almonds and sugar, pulsing briefly in a food processor or chopping finely until the mixture resembles coarse sand.

9. 9

   Preheat the oven to 375°F. Brush a 9-inch round baking pan or pie dish with melted butter.

10. 10

    Layer 6 sheets of phyllo in the pan, brushing each sheet with melted butter and overlapping edges to cover the bottom and sides, letting excess hang over the rim.

11. 11

    Sprinkle half of the almond-sugar mixture over the phyllo base, then spread the chicken filling evenly on top.

12. 12

    Sprinkle the remaining almond-sugar mixture over the filling, then fold the overhanging phyllo edges over the top to enclose the filling.

13. 13

    Layer the remaining 6 sheets of phyllo over the top, brushing each with butter and tucking the edges under the pie to seal.

14. 14

    Brush the top generously with any remaining melted butter. Bake until deep golden brown and crisp.

    30:00 · Bake pie
15. 15

    Let the pie rest for 10 minutes, then dust the top with a lattice pattern of cinnamon and a light sprinkle of sugar before slicing into wedges.