B'Stilla (Or Pastilla)

• 1/2 cup ground almonds blanched toasted and
• 3 pounds squab or 5-6 chicken thighs
• 3 cups chicken stock
• 3 eggs
• 3 tablespoons olive oil
• 4 cloves garlic minced
• 1 yellow onion medium, minced
• 6 tablespoons unsalted butter melted
• 8 sheets phyllo dough
• 1/4 cup confectioners' sugar
• herbs
• 1 tablespoon ras el hanout
• 1/2 teaspoon crushed red chile flakes
• 1/4 teaspoon saffron threads mixed with 1 tsp. water
• salt to taste
• freshly ground pepper to taste
• cinnamon for decoration

1. Add meat and stock to a pan; boil; then reduce heat to medium-low and cook, covered, 40 minutes.
2. Transfer meat to a cutting board; let cool, then shred, discarding skin and bones.
3. Simmer cooking liquid over medium heat until sauce is reduced to 1 cup, 30 minutes; then let cool and whisk in eggs.
4. Cook garlic and onion until golden in oil; then add the spices; cook 1-2 minutes and remove the sauce from the heat.
5. Stir in ground almonds, shredded meat, sauce, the herbs, salt, and pepper; set filling aside.
6. Heat oven to 400u0b0F and grease a 9" springform pan with butter.
7. Fit 2 buttered sheets of phyllo into pan, with corners hanging over the edges.
8. Spread 1/3 filling over phyllo and repeat the layering process twice more, then fold corners of phyllo over filling.
9. Top with remaining 2 sheets of buttered phyllo; tuck corners around sides of pan; then bake until golden and filling is cooked through, 30 minutes.
10. Let cool, then unmold; dust with confectioners' sugar and cinnamon.
11. Serve and enjoy.

ground almonds blanched, squab, chicken stock, eggs, olive oil, garlic, onion, butter, phyllo, confectioners, herbs, hanout, red chile, saffron threads, salt, freshly ground pepper, cinnamon

Taken from www.yummly.com/recipe/B_stilla-_or-Pastilla_-1389254 (may not work)