Moroccan B'stella

Total Time: 1 hr 20 mins Preparation Time: 50 mins Cook Time: 30 mins

Ingredients

• 2 ounces extra virgin olive oil
• 1 onion, finely chopped
• 4 -6 chicken breasts, small chopped pieces (the moroccans use squab)
• 1/4 cup parsley (finely chopped)
• 1/8 cup cilantro (finely chopped)
• 1/2 teaspoon black pepper
• 1 pinch saffron (optional spice)
• 1/2 teaspoon ginger
• 1 pinch nutmeg
• 1 pinch clove
• 1/4 teaspoon salt
• 2 cups water
• 6 eggs, beaten with a pinch of salt
• 1 (16 ounce) package phyllo dough
• 1/4 lb butter, melted
• 1/2 teaspoon cinnamon
• 1/2 teaspoon sugar
• 1 cup almonds (roasted and crushed )
• 1 tablespoon cinnamon
• 1 1/2 teaspoons granulated sugar
• 1/2 cup powdered sugar

Recipe

• 1 heat olive oil in pan, then add onions, chicken pieces, parsley, cilantro, black pepper, saffron, ginger, cinnamon, nutmeg, clove, and salt.
• 2 stir well and add the 2 cups of water.
• 3 cover with a lid and cook for 20 minutes.
• 4 remove the chicken from pan and set aside.
• 5 allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan.
• 6 cook the eggs with the sauce stirring continually so eggs won't stick.
• 7 when eggs are cooked, remove the pan from the heat and drain the eggs well in a colander.
• 8 set he eggs aside to cool.
• 9 open the phyllo and cover with a damp towel so it will not dry out.
• 10 take an 8-10 inch round baking pan/dish and cover generously with butter.
• 11 very gently, spread 5 sheets of phyllo dough alternately criss-cross over the pan, leaving some phyllo dough draped around the edges of the pan.
• 12 add another sheet of phyllo crunched in the middle of the pan.
• 13 mix together the 1/2 teaspoon cinnamon & 1/2 teaspoon sugar in a small bowl.
• 14 pour some of the cinnamon sugar all around the phyllo.
• 15 then, add 1/2 of the roasted crushed almonds.
• 16 cover with 3 more layers of phyllo and pour on 1/2 of the eggs with half of the chicken.
• 17 cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds.
• 18 cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken.
• 19 cover with 2 layers of crunched phyllo and close the draping edges very gently like a rose, without pushing, it needs to be very fluffy.
• 20 pour the melted butter over the phyllo and bake in a preheated 350 degree oven for about 10 to 15 minutes, until golden brown.
• 21 turn the pan upside down onto a large platter. mix together remaining cinnamon and sugar.
• 22 garnish with powdered sugar and make a design with the mixture of cinnamon and sugar if desired.
• 23 serve hot.