B’Stilla (Moroccan Chicken Pie) by Burma Spice

• 2 lb chicken thighs, breast or legs
• 2 cup chicken stock
• 2 tbsp water, heated
• 1/4 tsp saffron threads
• 2 tbsp olive oil
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 1/2 tbsp ras el hanout
• 1/2 tsp red chile flakes
• 3 tbsp cilantro, finely chopped
• 3 tbsp parsley, finely chopped
• 1 tbsp kosher or sea salt
• 1/2 tsp black pepper
• 3 eggs, beaten

Phyllo:

• 10 - 14 sheets phyllo
• 1/4 cup powdered (confectioner’s) sugar
• 1 tbsp cinnamon
• 1/2 cup butter, melted
• whole almonds (optional garnish)

Almond Cinnamon Sugar:

• 1/3 cup Marcona almonds
• 3 tbsp sugar
• 1 tsp cinnamon

For making confectioner’s sugar:

• 1/4 cup palm sugar
• 3/4 tsp arrowroot powder