Bastilla

Bastilla is a traditional Moroccan dish and is usually served as an appetizer. The exotic taste makes this a favorite!

Ingredients

 * 1 small chicken
 * 1 large onion, finely chopped
 * 2 teaspoons grated fresh ginger
 * 1/8 teaspoon saffron, crushed
 * 3 tablespoons chopped fresh cilantro
 * 1 1/2 teaspoons ground cinnamon
 * 3 tablespoons chopped parsley
 * 4 eggs
 * 2 tablespoons unsalted butter
 * 2/3 cup blanched almonds, chopped
 * 2 teaspoons sugar
 * 1 package filo dough, thawed
 * olive oil, for brushing filo

Directions

 * 1) Put the onion, ginger, saffron, cilantro, 1 tsp of cinnamon, and the parsley in a large saucepan with the chicken, not forgetting to season it with salt and pepper.
 * 2) Add just enough water to cover it and simmer gently for 45 minutes. It's best to cover the saucepan to help the chicken cook more quickly.
 * 3) Preheat the oven to 400F, in the meantime.
 * 4) Transfer the chicken to a plate, but continue to boil the juices so that they reduce to a thick sauce. Once the sauce looks like syrup, set it to one side for later use.
 * 5) When the chicken is cool enough to handle, remove the skin and debone it, then chop the meat.
 * 6) Mix half the reduced juices with the beaten eggs and butter; cook until the eggs are scrambled. Make sure you stir it, else that could go wrong! Set that aside, too.
 * 7) Toast the almonds in a pan, stirring frequently. The pan has to be dry for this to work.
 * 8) Once the nuts are toasted, add the remaining cinnamon and sugar.
 * 9) On a baking sheet, use overlapping filo pastry to make a square three layers thick and 18 inches across.   Spread the remaining juices in the center of the pastry.
 * 10) Cover that with the egg, and top with the chicken and almonds.
 * 11) Fold the pastry over to completely cover the filling.  Brush pastry with oil.
 * 12) Bake it at 400F for 30 minutes or until done; serve hot!

This recipe serves 6 to 8.