Moroccan chicken pastry AKA B'Stilla

• 2 cans chicken broth
• 1 bag (about 2 lbs) boneless skinless chicken meat
• 1 onion diced

Summer these ingredients together on medium-low for about 1 hour. Then remove the chicken and shred it and put it back in the pan with the broth. 

• 1 bunch cilantro
• 4-6 oz slivered almond

Use a food processor to blend these to a fine dice almost to a paste. Add in to the chicken mixture. 

• 2 tsp. cinnamon
• 1 tbsp turmeric
• 2 tsp ginger

Add in these seasonings and simmer until the liquid is almost gone

• 4 eggs-beaten lightly

Mix in the egg and cook for about 3 minutes to make sure the egg cooks through. Stir constantly for these few minutes. Then place the mixture in the fridge to cool slightly. 

• 1/2 package phyllo dough
• 4 tbsp. melted butter

Take individual sheets of the phyllo dough and place around a springform pan with butter in between layers and the tops hanging over the edge of the pan. Once you have a layer about 5-8 thick at the most in all places, fill it with your chicken mixture and then slowly fold a few layers over the top at a time, still buttering in between layers. Bake at 425 for about 15 minutes or until the top is browned. 

• 1/3 cup powdered sugar
• 2 tsp cinnamin

Mix these together and sprinkle over the top. I know it sound weird, a spiced chicken dish topped with sugar, but it works. Don't skip this step.