Moroccan Pastilla

Ingredients

• 1 whole chicken, cut into pieces
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cumin
• 1/2 teaspoon black pepper
• Salt, to taste
• 1/4 cup almonds, toasted and chopped
• 1/4 cup raisins
• 1/4 cup fresh parsley, chopped
• 8 sheets of phyllo pastry
• 1/2 cup melted butter
• Powdered sugar, for garnish
• Ground cinnamon, for garnish

Steps

1. In a large pot, combine the chicken, onion, garlic, and spices. Add enough water to cover the chicken and simmer until the chicken is cooked through.
2. Remove the chicken from the pot and let it cool. Save the cooking liquid.
3. Once the chicken is cool, shred the meat and mix it with almonds, raisins, and parsley.
4. Take a sheet of phyllo pastry and brush it with melted butter. Layer another sheet on top and repeat until you have 4 layers.
5. Place a portion of the chicken filling in the center of the pastry. Fold the edges over to create a closed parcel.
6. Repeat with remaining sheets and filling. You can make multiple pastillas if desired.
7. Place the filled pastillas on a baking sheet and brush with more melted butter.
8. Bake in a preheated oven at 375°F (190°C) for about 25-30 minutes or until golden brown.
9. Remove from the oven, allow to cool slightly, and dust with powdered sugar and ground cinnamon before serving.