This is a versatile Moroccan dish that can be used as an appetizer, main dish or dessert! The chicken gets layered between phyllo dough, a cinnamon-sugar almond mixture and a healthy dose of butter!
Filling:
2 tablespoons oil (we used olive oil)
1 onion
3-6 chicken breasts (or thighs, at your discretion)
2 tablespoons finely chopped flat leaf parsley
2 tablespoons finely chopped fresh cilantro
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
11/2 teaspoons ground cinnamon
8 threads Spanish saffron
1 cup water
3 eggs, lightly beaten
1 teaspoon salt
1/2 teaspoon pepper
2/3 cup powdered sugar
Almond Mixture:
1/2 cup whole almonds (blanched, if you have them)
1/2 cup powdered sugar
1 teaspoon cinnamon
12 sheets phyllo dough (at least- more if you want to make multiple b’stilas)
1 stick butter
ground cinnamon and powdered sugar for garnish
