Bastilla

Cook the Chicken

In a large pot, heat the vegetable oil over medium heat. Add the chopped onion and garlic, and cook until softened.

Add the ground ginger, cinnamon, turmeric, cumin, paprika, black pepper, and salt. Stir to combine.

Add the chicken pieces and cook until browned on all sides.

Add enough water to cover the chicken, then bring to a boil. Reduce heat to low, cover, and simmer for about 30-40 minutes, or until the chicken is cooked through and tender.

Prepare the Filling

Remove the chicken from the pot and let it cool slightly. Shred the chicken, discarding the bones and skin.

Return the shredded chicken to the pot. Stir in the chopped parsley and cilantro, toasted almonds, raisins, and sugar.

Cook for an additional 10-15 minutes until the mixture thickens and the flavors meld together. Let the filling cool.

Assemble the Bastilla

Preheat your oven to 375°F (190°C).

Brush a 9-inch round baking dish with melted butter. Place one sheet of phyllo dough in the dish, letting the edges hang over the sides. Brush the phyllo with melted butter. Repeat with 4 more sheets of phyllo, layering them and brushing each sheet with butter.

Spoon the chicken filling into the center of the phyllo dough. Fold the overhanging edges of the phyllo over the filling to cover it. Brush the top with melted butter.

Place 3 more sheets of phyllo on top, brushing each with butter, and tuck the edges into the sides of the dish.

Bake

Bake in the preheated oven for 25-30 minutes, or until the phyllo is golden brown and crispy.

Garnish and Serve

Let the Bastilla cool slightly before serving. Dust with powdered sugar and ground cinnamon.