Pastilla

This is a work in progress recipe drawing on a few other recipes

2 lb chicken

1 1/2 cup diced onion

3 garlic cloves, minced

1/2 t tumeric

full pinch saffron

1 t ground ginger

1 t ground cinnamon

1/2 t allspice

1/2 t pepper

2 T lemon juice

2 cups chicken stock

4 eggs

3/4 cup almonds roughly chopped

1/2 cup pistacchios roughly chopped

1/2 cup raisins

phyllo dough

butter

1. Saute onion in oil until begining to brown

2. Add spices, combine saute gently for a couple minutes

3. Add chicken and stock bring to a simmer for 30 minutes

4. Remove chicken and shred, combine with raisins

5. Continue to boil until reduced to about 1/2 cup

6. Beat the eggs and add them, stirring to curdle.

7. 
   

8. clarify the butter

9. butter an appropriately sized dish.

10. 7 layers of phyllo to cover the pan with overlap, buttering after each layer.

11. Cover bottom of pan with half the nuts

12. Place chicken on top of the nuts, the egg mixture on top of the chicken

13. Top with the remaining nuts

14. Fold phyllo to cover the pie brush butter on top

15. Bake for 35 minutes at 375