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1
In a food processor grind fine almonds, granulated sugar, and cinnamon.
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2
Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
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3
In a small bowl combine saffron with hot water and let stand 10 minutes.
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4
In a heavy 4-quart kettle saute onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes.
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5
Reduce heat to moderate and add ginger, ras el hanout, and pepper.
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6
Cook mixture, stirring, 3 minutes.
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7
Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes.
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8
Let chicken stand in cooking liquid off heat 30 minutes.
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9
Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
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10
Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups.
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11
Reduce heat to moderate and add eggs in a stream, whisking.
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12
Cook mixture, stirring, until eggs are set, about 3 minutes.
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13
Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl.
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14
Let mixture drain undisturbed 10 minutes before discarding liquid.
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15
Transfer egg mixture to a bowl.
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16
Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill.
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17
Filling may be made 1 day ahead and kept chilled, covered.
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18
Preheat oven to 425F.
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19
and butter 2 large shallow baking pans.
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20
In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
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21
Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper.
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22
Cover wax paper sheets with a kitchen towel.
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23
On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter.
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24
On this, layer and brush 3 more half sheets of phyllo in the same manner.
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25
Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges.
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26
Put 1/3 cup chicken mixture over almond sugar and spread out slightly.
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27
Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll.
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28
Transfer b'stilla immediately.
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29
Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made.
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30
B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
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31
Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes.
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32
Cool b'stillas slightly on a rack.
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33
Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
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34
In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well.
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35
Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months.
