B'stilla

This is a traditional Moroccan dish - basically it's a chicken pie. It's an all-day cook item, but makes AMAZING leftovers. It can also be prepared ahead of time and then popped in the oven. Traditionally made with squab, here it is with chicken. Don't let the ingredients fool you - it's very savory.

Almond Sugar:
1/8 cup almonds
1 tablespoon sugar
1/2 teaspoon cinnamon

Filling:
2 cups chicken broth
1/4 teaspoon crumbled saffron (see "Spices" under shopping tips)
1 lb chicken on the bone
5 egg whites
1/2 teaspoon vegetable oil
1 onion, chopped to make 1 1/2 cups
1 tablespoon ras al hanout seasoning (see "Spices" under shopping tips)
1 tablespoon flour
2 teaspoons grated ginger root
4 garlic cloves, grated
1/2 cup golden raisins
1 tablespoon lemon juice
1 cup packed cilantro, chopped
1/4 cup packed mint, chopped

Assembly:
1 package frozen phyllo dough
bread crumbs
powdered sugar
cinnamon

Follow directions on the package for thawing one pack of the phyllo dough (typically packed two to a box). Once it has thawed return it to the refrigerator until you are ready to use it.

Blend together the almonds, sugar, and cinnamon in a food processor until very fine and uniform in texture. Set aside.

In a large pot bring broth to a boil and remove from heat. Steep saffron 10 minutes. Add chicken, simmer on med-low heat until chicken is cooked. Remove chicken, cool, remove skin and bones and dice meat.

Reduce broth to 3/4 cup. Remove 1/4 cup of the broth and set aside. Reduce heat to medium and add egg whites to the remaining broth in the pot, whisking vigorously. Cook until opaque. Add the diced chicken and set aside.

In a large skillet, heat oil over medium heat. Add onions and cook until golden. Add ras al hanout, flour, ginger, and garlic. Cook 1 minute. Add reserved 1/4 cup liquid and boil one minute. Remove from heat and stir remaining filling ingredients together. Cool completely.

Thoroughly wet and wring out two clean dish towels. Place one on the counter. Unwrap phyllo and lay across the towel, keeping the original wrapping on bottom next to towel. cover top with plastic wrap and lay the next towel across the plastic wrap. This will help the phyllo stay moist while you're working with it.

Working quickly, arrange phyllo in pie plate, sprinkling with almond sugar and bread crumbs between each layer. Place one sheet at a time in the center of the pie plate, letting excess drape over one side. Use enough sheets so you have them draped all around the plate. Fill with filling. Place one phyllo sheet centered over the top, and wrap the edges up to completely enclose the pie.

Bake at 350 degrees for 40 minutes, or until phyllo has just started to brown. Dust with powdered sugar and cinnamon before serving.