Pastilla

Ingredients

• 8 ounces blanched whole almonds – toasted and coarsely chopped
• 10 tablespoons unsalted butter – divided, melted as needed
• 0.25 cup granulated sugar
• 2 teaspoons ground cinnamon – divided (sauce and almond mixture)
• 1 teaspoon orange blossom water
• 2 cups chicken broth
• 0.25 teaspoon saffron threads – crumbled
• 2 tablespoons olive oil
• 2 large yellow onion – finely chopped
• 2 teaspoons ground ginger
• 0.5 teaspoon ground turmeric
• 0.5 teaspoon black pepper
• 2.5 pounds chicken thighs, bone-in, skin-on
• 1.5 teaspoons kosher salt – divided
• 0.25 cup cilantro – finely chopped
• 0.25 cup fresh flat-leaf parsley – finely chopped
• 6 large eggs – beaten
• 12 sheets phyllo dough – thawed if frozen
• 2 tablespoons powdered sugar – for dusting
• 1 teaspoon ground cinnamon – for dusting

Instructions

1. Warm 0.25 cup of the chicken broth until hot but not boiling; crumble in the saffron threads and let bloom while you start the filling, 5 minutes.
2. Toast the almonds in a skillet over medium heat with 1 tablespoon of the melted butter, stirring until golden and fragrant, 5–7 minutes; cool, then pulse or chop coarsely and mix with the granulated sugar, 1 teaspoon of the ground cinnamon, and the orange blossom water. Set aside.
3. Heat the olive oil and 2 tablespoons of the melted butter in a wide pot over medium heat. Add the finely chopped onions and cook, stirring, until soft and translucent with a little color, 8–10 minutes.
4. Stir in the ground ginger, ground turmeric, black pepper, and the remaining 1 teaspoon ground cinnamon; cook until fragrant, 1 minute.
5. Season the chicken thighs all over with 1 teaspoon kosher salt. Nestle them into the onions, add the chopped cilantro and parsley, pour in the saffron-infused broth and the remaining chicken broth, and bring to a simmer.
6. Cover and simmer gently, turning the chicken once, until very tender and cooked through (juices run clear, 175°F at the thigh), 25–30 minutes. Transfer chicken to a plate to cool.
7. Increase heat to medium-high and simmer the onion mixture uncovered until slightly reduced and saucy, 5–8 minutes. Lower heat to medium-low, pour in the beaten eggs in a thin stream, and stir constantly until curds form and the mixture is thick and glossy but still moist, 4–6 minutes. Season the egg-onion mixture with the remaining 0.5 teaspoon kosher salt. Remove from heat and cool to lukewarm.
8. Remove and discard chicken skin and bones; shred the meat into bite-size pieces.
9. Heat oven to 375°F. Brush a 10-inch round cake pan or springform with a little melted butter. Have the remaining melted butter ready and keep the phyllo covered with a barely damp towel.
10. Lay 1 phyllo sheet in the pan so it overhangs the rim; brush lightly with melted butter. Add 5 more sheets, rotating each so the overhangs stagger like a pinwheel and brushing each with butter.
11. Sprinkle half of the almond mixture over the base. Spread the shredded chicken in an even layer, then spoon the egg-onion curds over the chicken. Top with the remaining almond mixture.
12. Fold the overhanging phyllo up and over the filling. Top with the remaining 6 phyllo sheets, one at a time, brushing each with butter and tucking edges down the sides. Brush the top generously with butter.
13. Bake until the pastry is deep golden and crisp, 25–35 minutes. Let rest 10 minutes, then run a knife around the edge and carefully unmold. Invert onto a plate, then invert again onto a serving platter so the smooth side faces up.
14. Dust the top evenly with the powdered sugar and the remaining 1 teaspoon ground cinnamon in a crosshatch pattern. Slice and serve warm.