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1
About 2 hours before starting, remove the phyllo from the freezer but keep tightly covered.
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2
Salt and pepper the chicken.
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3
Brown in its own juices in a heavy skillet.
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4
Remove to a plate.
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5
Add the onions and parsley to the skillet.
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6
Saute in 2 tbsp vegetable oil or margarine until golden, stirring frequently.
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7
Return chicken to the skillet and add coriander, turmeric, 1 teaspoon cinnamon, ginger, saffron in water, allspice, and 2 cups water or more if you think it is needed.
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8
Bring to a slow boil.
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9
Cover and simmer about 45 minutes, or until the chicken is done.
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10
Meanwhile, saute the almonds in 4 tbsp oil until brown.
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11
Remove to dry on paper towels.
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12
When cool and dry, chop coarsely and combine with the sugar and the remaining 1/4 teaspoon cinnamon.
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13
If you are going to cook the pastilla immediately, preheat oven to 375u00b0F.
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14
When chicken is done, remove from pot and let cool.
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15
If you wish, skim off some of the fat from the sauce and leave sauce over small flame to reduce the stock to about 1 1/2 cups.
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16
When the chicken is cool, debone it and, using your fingers, break it into small chunks, about 1/4 inch each.
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17
Place on a plate.
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18
When the sauce is reduced, slowly add the beaten eggs and stir for a minute or two until eggs become custard like.
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19
Do not let the sauce become too dry.
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20
You can assemble the pie several ways, using either a round quiche pan or a 9x13-inch dish.
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21
Brush oil on the bottom of either pan you use.
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22
For the rectangular method, place 1 phyllo sheet in the pan and brush with oil.
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23
Repeat with 5 more sheets.
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24
Over them, spread 1/2 the nuts, 1/2 the egg mixture, all the chicken the remaining egg mixture, and the remaining nuts.
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25
Cover with 5-6 sheets of phyllo, again brushing with oil each time.
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26
Fold over any loose ends and brush the tops with oil.
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27
Take a last leaf of phyllo, fold under so that it neatly covers the pie, and brush with oil. (You can also layer the phyllo between the different foods).
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28
For the circular method, place one sheet of phyllo in the middle of the quiche pan.
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29
Brush with oil and then repeat with 5 more phyllo sheets, moving the pan a bit so that the phyllo fans the entire pan.
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30
Fold 2 pieces of phyllo and place in center.
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31
In a circle 9 inches in diameter, sprinkle 1/2 the almonds on top, then 1/2 the egg mixture, all the chicken, the remaining egg mixture and finally the remaining almonds.
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32
Cover with the extended edges of the 6 phyllo sheets, brushing the edges first.
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33
Seal down, then place 2 more sheets of phyllo on top.
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34
Fold over and seal underneath, so that an enclosed circular crust is formed.
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35
Bake the pie 30-45 minutes, until top is evenly browned.
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36
When ready to serve, sprinkle the top with confectioners' sugar and cinnamon, almonds, or both, in crisscross fashion over the entire pastilla.
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37
If preparing in advance, make up the pie, then layer with aluminum foil and freeze.
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38
Remove a few hours before cooking and cook as normal.
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39
You may need to bake it a bit longer.
