Pastilla - Tourte au poulet marocaine

Ingrédients :

• 4 cuisses de poulet
• 1 oignon, finement tranché
• ¼ tasse de gingembre frais, finement haché
• 1 c. à café de cannelle en poudre, + un peu plus pour saupoudrer
• 1 c. à café de sucre blanc
• 200 ml de bouillon de poulet
• 3 œufs, battus
• 100 g d'amandes effilées
• Beurre fondu, pour badigeonner les feuilles de pâte filo
• 10 feuilles de pâte filo
• Sel marin, pour l'assaisonnement
• Poivre noir, pour l'assaisonnement
• Sucre à glaçage

Instructions

1. Oven to 300 degrees F

Prepare the filling

1. Roast the chicken, seasoned with olive oil, salt, and pepper for 35 mins
2. Chop up into small pieces
3.  Cook onion and ginger in a little olive oil. Stir in cinnamon and sugar.
4. Add cooked chicken, season, pour in chicken stock. Bring to a simmer and cook till the stock is reduced by half. Stir in beaten eggs to thicken the mixture, and then add almonds.

Fill the pastilla

1. Grease cake tin. Line with 4 sheets of phyllo crossed over one another, brush melted butter onto each sheet before laying it down. Add half the chicken mixture. Then add 4 more sheets of phyllo, each layer brushed with melted butter. Add remaining chicken mixture. Top with 2 sheets of phyllo, again brushed with melted butter. Fold sides in to close the pie, brush with butter.

Bake and serve

1. Preheat the oven to 350 degrees F.
2. Bake for 15-20 minutes until golden. Remove from oven.
3. Using a plate, carefully flip the pie back onto the baking sheet and then cook for 10-15 minutes upside down until golden. Remove from oven, turn back right-side up.
4. Let cool. Dust with a little icing sugar and cinnamon. Serve warm, or at room temperature.