B'Stillas

Melt 3 TB butter in large saute pan or pot. Add garlic and onion, saute over medium heat until fragrant and golden, about 5 minutes. Add ras el hanout, lower heat to medium low and cook until very fragrant, about 3 minutes. Add chicken and broth/stock, and cook for about 20 minutes over medium low heat, turning often. Remove chicken from pan and cool slightly. Shred chicken and return to pan. Add parsley, figs, cilantro, almonds and olives or preserved lemon. Check seasoning and adjust with salt and pepper. Let cool to room temperature. Preheat oven to 425 degrees. Lay two sheets of filo on a cutting board, short edge towards you. Brush with butter. Lay two more on top of that. Put about a 1/3 cup of chicken about 3" from edge closest to you. Fold edge up, sides over, and roll up, brushing with a little butter. Place of a parchment lined sheet pan and continue until you run out of filling or filo (they never seem to match up - don't stress it. Filling can be used for lots of stuff, and the filo can be re-frozen.) Brush tops with more butter. Bake 15-20 minutes until well browned. Place on a serving platter, sprinkle tops with powdered sugar and cinnamon and serve. Nice with couscous pilaf as an entree or as a first course by itself.