Zapappy

Name: Chicken Pastilla
Prep time: 75 min
Cook time: 135 min
Total time: 300 min
Yield: 10
Cuisine: Moroccan
Ingredients: 3 pounds bone-in, skinless chicken thighs; 2 large yellow onions, finely chopped; 3 tablespoons unsalted butter; 1 cup flat-leaf parsley, finely chopped; 1/2 cup cilantro, finely chopped; 2 teaspoons ground ginger; 1 1/2 teaspoons ground cinnamon; 1 teaspoon ground turmeric; 1 teaspoon freshly ground black pepper; 1/2 teaspoon saffron threads, crumbled; 2 teaspoons Diamond Crystal kosher salt; 1 1/2 cups water; 6 large eggs, lightly beaten; 2 cups blanched almonds; 1/2 cup granulated sugar; 1 1/2 teaspoons ground cinnamon; 1 tablespoon orange blossom water; 16 sheets warqa or thawed phyllo pastry; 10 tablespoons unsalted butter, melted; 1 large egg yolk beaten with 1 teaspoon water; 2 tablespoons powdered sugar; 1/2 teaspoon ground cinnamon

Cooking

Ingredients

Chicken and Egg Filling

3 pounds bone-in, skinless chicken thighs
2 large yellow onions, finely chopped
3 tablespoons unsalted butter
1 cup flat-leaf parsley, finely chopped
1/2 cup cilantro, finely chopped
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1 teaspoon ground turmeric
1 teaspoon freshly ground black pepper
1/2 teaspoon saffron threads, crumbled
2 teaspoons Diamond Crystal kosher salt
1 1/2 cups water
6 large eggs, lightly beaten

Almond Layer and Pastry

2 cups blanched almonds
1/2 cup granulated sugar
1 1/2 teaspoons ground cinnamon
1 tablespoon orange blossom water
16 sheets warqa or thawed phyllo pastry
10 tablespoons unsalted butter, melted
1 large egg yolk beaten with 1 teaspoon water
2 tablespoons powdered sugar
1/2 teaspoon ground cinnamon

Directions

Cook the Chicken and Egg Filling

Combine the chicken, onions, 3 tablespoons butter, parsley, cilantro, ginger, cinnamon, turmeric, pepper, saffron, salt, and water in a wide heavy pot. Cover and simmer for 45 to 55 minutes, turning once, until the thighs are tender and reach {{temperature:175°F}}.
Transfer the chicken to a tray. Remove the bones and shred the meat into bite-size pieces. Boil the onion mixture uncovered for 15 to 20 minutes, stirring often, until very thick and nearly dry.
Reduce the heat to low. Add the eggs gradually, stirring constantly, and cook for 5 to 8 minutes until they form fine curds and absorb the sauce. Fold in the shredded chicken and continue stirring for 2 minutes, until the meat is evenly coated and the integrated filling is moist but leaves no loose liquid. Spread on a tray to cool completely, then refrigerate for 30 minutes.

Prepare the Almond Layer

Heat oven to 350°F. Toast the almonds at 350°F for 10 to 12 minutes until golden. Cool, then pulse with the granulated sugar and cinnamon to a coarse meal. Stir in the orange blossom water.

Assemble the Pastilla

Brush a 12-inch round pan with melted butter. Layer 8 buttered warqa or phyllo sheets around the pan with generous overhang, rotating each sheet. Spread the integrated chicken-egg filling evenly in the shell, cover with 2 buttered sheets, then add the almond mixture.
Fold the overhanging pastry over the filling, brushing each fold with butter. Cover with the remaining 6 buttered sheets, tucking the edges underneath to form a tight round pie. Brush with egg wash and chill for 30 minutes.

Bake and Finish

Increase oven temperature to 375°F. Bake at 375°F for 35 to 45 minutes until deeply golden and crisp. Rest for 15 minutes, invert onto a sheet pan, then invert again onto a platter. Dust with powdered sugar and decorate with cinnamon.