B'Steeya In Phyllo Cups

• 1 tablespoon olive oil
• 14 ounces ground chicken (I use breast and thigh meat)
• 1/2 cup onion, diced
• 2 garlic cloves, minced
• 1 teaspoon salt, divided
• 2 teaspoons ras el hanout *
• 1 cup apricot nectar
• 1/2 teaspoon lemon juice
• 1 1/2 stick butter, melted
• 10 phyllo sheets
• 1 cup sliced almonds, toasted
• 2 teaspoons cinnamon
• 1 tablespoon powdered sugar
• 6 eggs
• 1 cup cream
• 1/2 cup milk
• parsley for garnish

1. Heat oil over medium heat and cook onions and garlic until starting to brown. Add chicken, 1/2 t salt and ras el hanout and cook until chicken is cooked through. Add apricot nectar and cook until liquid has just been absorbed/evaporated. Turn off heat, stir in lemon juice, adjust for salt and let cool.
2. Reserve 1/4 c almonds and pulse the rest with the cinnamon and powdered sugar. Place one phyllo sheet on the counter or a cookie sheet. Brush with butter and sprinkle with some almond mixture. Top with another sheet and repeat. You will have two stacks of five sheets each. Use a pizza cutter or sharp knife and cut each stack into 12 equal pieces. Use your brush to grease two muffin tins and push the squares into each cup.
3. Heat oven to 350u0b0. Put a tablespoon of chicken into each cup. Mix eggs, milk and cream and remaining 1/2 t salt. Pour into each cup almost up to the edge. Bake for 20 minutes or until set. Garnish with reserved almonds and parsley. Serve right away.
4. * I had a batch of ras al hanout I had made from this site: http://tastefoodblog.com/2011/01/18/moroccan-lamb-stew-recipe-ras-el-hanout/ with the addition of sesame seeds.

olive oil, ground chicken, onion, garlic, salt, hanout, apricot nectar, lemon juice, butter, phyllo sheets, almonds, cinnamon, powdered sugar, eggs, cream, milk, parsley

Taken from food52.com/recipes/26695-b-steeya-in-phyllo-cups (may not work)