Moroccan Chicken Bastilla

Morocco's famous chicken pie - crispy pastry shell conceals savory saffron chicken, spicy omelet stuffing, and a crunchy topping of fried almonds sweetened with orange flower water. A garnish of powdered sugar and cinnamon adds to the unique blend of flavors.

Ingredients

• bone-in, skin-on chicken thighs  ·  4 
• chicken stock  ·  2 cups 
• yellow onion, finely chopped or grated  ·  1 
• Herbies Spice Tonic  ·  2 teaspoons 
• clove garlic, crushed  ·  1 
• eggs, beaten with a pinch of salt  ·  3 
• butter  ·  1 tablespoon 
• sheets Filo pastry  ·  4 
• almonds, ground  ·  1 tablespoon 
• confectionary sugar  ·  1 tablespoon 
• Herbies Cinnamon Quills (ground)  ·  2 teaspoons 

Instructions

1. Preheat oven to 200 C.
2. Bring stock to boil with chicken, onion, 1/2 teaspoon Spice Tonic & Garlic.
3. Simmer 30 minutes or until tender.
4. Remove chicken, boil stock rapidly and reduce to 3/4 cup (about 20 minutes)
5. Chop chicken finely, set aside
6. Stir beaten eggs into reduced stock, stir constantly until scrambled
7. Remove from heat & stir in chicken
8. Combine almonds & 1 tsp Spice Tonic, set aside
9. Layer filo into greased ovenproof dish, brushing each one with melted ghee & rotating each sheet by 45 degrees, overlapping dish edges
10. Place filling over pastry, fold over-lapping pastry over top, brushing with ghee and sprinkling with almond/spice mixture
11. Bake 20 mins, then invert onto baking tray & cook 10 minutes more
12. Generously coat the bastilla with sifted powdered confectionary sugar.
13. Sift the cinnamon on top of the sugar, or use the cinnamon to decorate the top of the pie.

Jenny's Tip: Serve immediately.