Chicken Pastilla (Moroccan Filo Pie with Almonds)

• 2 medium Yellow onion
• 2 tbsp Olive oil
• 2 tsp Fine sea salt
• 1 tsp Black pepper
• 2 tsp Ground ginger
• 2 tsp Ground cinnamon
• 1 pinch Dried saffron threads
• 8 pieces Chicken thighs, bone-in, skin-on
• 120 g Blanched almonds
• 120 g Unsalted butter
• 2 Egg
• 250 g Phyllo dough
• 2 tbsp Icing sugar

1. Heat the oven to 180°C (355°F). Halve and thinly slice the onion. Crush the saffron threads with a pinch of the salt.
2. Warm the olive oil in a large frying pan over a medium heat, then add the onion with the remaining salt, the pepper, the ginger and 1 tsp of the cinnamon. Cook for 10 to 12 minutes, stirring often, until the onion is soft and lightly golden.
3. Add the chicken thighs and turn them in the spiced onions to coat. Add the crushed saffron and 250 ml water, bring to a gentle simmer, then cover and cook for 35 to 45 minutes until the chicken is very tender and pulling away from the bone. Turn the chicken once or twice as it cooks.
4. Lift the chicken out to a plate and leave until cool enough to handle. Simmer the onion cooking liquid uncovered for 10 to 15 minutes until reduced to a glossy, spoon-coating sauce. Taste and adjust seasoning with a little more salt or pepper if needed.
5. Meanwhile, toast the blanched almonds in a dry saucepan over a medium heat for 4 to 6 minutes, shaking often, until fragrant and lightly golden. Tip into a mixing bowl and, once cool, crush them to a coarse rubble. Stir in the icing sugar and the remaining 1 tsp cinnamon.
6. Remove the skin and bones from the chicken, then shred the meat. Whisk the eggs into the reduced onion sauce over a low heat and cook for 2 to 4 minutes, stirring constantly, until thickened and no longer runny. Fold in the shredded chicken, then cool the filling until just warm.
7. Melt the unsalted butter gently. Lay out the phyllo dough and keep it covered with a clean, slightly damp tea towel while you work. Brush a baking tray lightly with butter.
8. Layer 6 sheets of phyllo on the tray, brushing each sheet with butter and letting the edges overhang to help you wrap the pie. Spread half the chicken filling in the centre, sprinkle over all the almond mixture, then top with the remaining chicken filling. Fold the overhanging pastry over the filling, then add 4 more buttered sheets on top, tucking the edges underneath to seal.
9. Brush the top generously with butter. Bake for 35 to 45 minutes until deeply golden and crisp. Rest for 10 minutes before serving, then dust with a little extra icing sugar and cinnamon if you like (taken from the measured amounts).

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