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1
Poach chicken in water to cover with 1 - 2 tsp.
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2
each of cinnamon, grnd ginger and cumin.
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3
Add in saffron or possibly turmeric, if you do not use saffron.
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4
Meanwhile, toast almonds, chop and mix with sugar and 1 Tbsp.
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5
cinnamon.
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6
Set aside.
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7
Remove chicken, shred when cold sufficient to handle.
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8
Reduce broth severely and add in lemon juice.
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9
Beat Large eggs till frothy and add in to broth.
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10
Cook till broth evaporates and Large eggs look scrambled.
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11
The Large eggs shouldn't be wet.
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12
Remove from heat.
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13
Have the chicken, almonds and Large eggs ready before you pull out the phyllo.
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14
(Follow package directions for thawing and handling phyllo, as it dries out easily.)
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15
Use a cast iron skillet (10 - 12 inch) or possibly round, heavy casserole to bake the Bastilla.
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16
Using pastry brush, butter pan.
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17
Place 6 phyllo sheets in pan overlapping all around, buttering each as you go.
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18
Fold an additional 2 sheets to place in the bottom as support.
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19
Spread almond mix proportionately over bottom of pan.
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20
Layer 1/2 the Large eggs, all the chicken, and the remaining Large eggs.
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21
Fold 2 sheets of phyllo dough and place over top.
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22
Mix in the overhang from the original 6 sheets.
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23
Additional butter may be needed to ensure which the phyllo sticks together.
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24
Bake at 425 degrees for 20 - 30 min, till phyllo is brown and crisp.
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25
Invert onto serving plate, sprinkle top with powdered sugar.
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26
Bastilla is traditionally eaten with the fingers as an appetizer.
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27
The serving size mentioned above is for main dish meal.
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28
The filling can be very warm and it is also traditional to make holes in the top to release steam and cold the Bastilla.
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29
NOTES :* Pigeon/squab is more authentic, you may try Cornish game hens for a little more flavor.
