Ingredients

1/2 cup blanched whole almonds, toasted and cooled

3 tablespoons granulated sugar

1 teaspoon cinnamon

For the filling:

• 1/4 teaspoon saffron threads, crumbled
• 2 tablespoons hot water
• 1 medium onion, chopped (about 1 1/4 cups)
• 2 garlic cloves, cut into thin strips
• 1 1/2 sticks (3/4 cup) unsalted butter
• 3/4 teaspoon ground ginger
• 1/2 teaspoon freshly ground black pepper
• 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs)
• 1 1/2 cups low-salt chicken broth
• 3 large eggs, beaten lightly
• 1/4 cup plus 2 tablespoons chopped fresh parsley leaves
• 3 tablespoons chopped fresh coriander
• 1 1/2 tablespoons fresh lemon juice, or to taste
• 18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin)
• confectioners' sugar and cinnamon for sprinkling
• 2 teaspoons ras el hanout

For the ras el hanout: (moroccan spice blend)

• 1/2 teaspoon aniseed
• 1 teaspoon fennel seeds
• 8 whole allspice berries
• seeds from 8 cardamom pods
• 8 whole cloves
• 15 whole black peppercorns
• 1 stick cinnamon, broken in half
• 1 tablespoon sesame seeds
• 1 teaspoon coriander seeds
• 1/2 teaspoon cuminseed
• a pinch dried red pepper flakes
• a pinch ground mace
• 1 tablespoon ground ginger
• 1 teaspoon freshly ground nutmeg

Description

The Traditional B'stilla Is An Enormous Pigeon Or Chicken Pie Wrapped In Golden Paper-thin Pastry Leaves. However, We Made Individual Pies For...

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