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

Prepare filling:

In a large pan or skillet heat the oil and then add onions
Saute onions until golden, 6-8 minutes
Add chicken, parsley, cilantro, turmeric, saffron, ginger, cinnamon and water.
Stir until blended, cover and cook until chicken is tender, 20-25 mins.
With slotted spoon, transfer chicken out of pan, set aside to cool and shred.

Continue simmering sauce, add beaten eggs, salt, pepper and sugar.
Constantly stir until eggs are scrambled.

Shred chicken and add back to the egg mixture. Set aside.

Prepare almond mixture:

In blender or food processor grind the almonds as coarsely or finely as you’d like
Mix with cinnamon and sugar in a small bowl. Set aside.

Assemble:

Prep your 12 sheets of phyllo dough per b’stila. This recipe makes more than enough for one 12″ diameter or a couple smaller ones.
Layer three sheets of phyllo dough with butter between each layer.
Butter the third layer and sprinkle with almond mixture.
Layer three more sheets with butter between.
Butter the sixth sheet and then scoop your chicken mixture on, with a 1″ border all around.
Fold phyllo sheets up over chicken, partially covering.
Layer three more sheets with butter between each layer.
Butter ninth layer and then sprinkle the almond mixture.
Layer three more sheets with butter between each layer.
Tuck the last six phyllo sheets under. Butter entire thing.

Bake 20-25 minutes at 425F or until golden brown.
Sprinkle with cinnamon and powdered sugar.

Can prep several at a time, and freeze uncooked one for a couple months.
No need to thaw. Bake frozen b’stila at 425F for 30-35 minutes.