Chicken bastilla

Method

1. 1 Simmer the chicken with thinly sliced onions, saffron, ginger, cinnamon, and salt for 45 minutes, then remove the chicken and shred it.
2. 2 Simmer the broth for 15 minutes until it reduces, then pour in the beaten eggs and stir until the eggs thicken into a creamy mixture.
3. 3 Roast almonds for 8 minutes until golden brown, coarsely grind them, then mix with powdered sugar and a little cinnamon.
4. 4 Line a round baking pan with buttered filo pastry, then layer the shredded chicken, egg mixture, and sweet almonds.
5. 5 Fold the edges of the pastry to seal, brush with butter, and bake at 190°C for 35 minutes.
6. 6 Sprinkle powdered sugar and draw cinnamon lines on the surface of the cake before slicing.

With an appliance

• Air fryer 2 hr 30 min

  Replace step 5: spray filo surface with oil, run the steamer at 205 degrees for 22 minutes and rotate the mold after 11 minutes; the pastilla will become crispy in 13 minutes, and large pastries must be divided into two smaller molds.