Chicken and Almond Pastilla

Heat the oil in a heavy-bottomed pot. Add the finely chopped onion, chicken, parsley, cilantro, cinnamon sticks, saffron, ground ginger, black pepper and salt. Pour in water, cover and simmer over low heat for 50–60 minutes, turning the chicken occasionally.

Remove the chicken, take the meat off the bones and shred it into small pieces. Leave the onion in the pot and let the excess liquid evaporate, then add the honey and simmer for another 10–15 minutes until the mixture thickens.

Return the chicken to the onion, beat in the eggs and cook over low heat for 2–3 minutes, stirring gently, until the filling sets. Remove from the heat and let cool to warm.

Toast the almonds in a dry skillet or in the oven at 180°C (350°F) for 8–10 minutes. Let cool, chop, and mix with powdered sugar and ground cinnamon.

Preheat the oven to 180°C (350°F). Grease a round baking dish with a mixture of melted butter and some of the oil, arrange 5 sheets of phyllo overlapping so the edges hang over the rim, then place one more sheet in the center.

Layer the chicken, the egg-and-onion filling and the almond mixture, covering each layer with a sheet of phyllo and brushing it with butter. Fold the overhanging edges over the top, brush with egg yolk and cover with the last sheet of phyllo.

Bake for 30–35 minutes, until the pastilla is evenly golden and crisp. If the top browns too quickly, cover it with foil for the last 10 minutes.

Let the pastilla rest for 10 minutes, dust with powdered sugar and a pinch of ground cinnamon, and serve hot.