B’stilla – Pastilla – Chicken Strip Pie

Preheat oven to 180 °C.

Parsley, onions, chicken, saffron, turmeric, coriander greens, oil, cinnamon, ginger and water in a roaster form. Roast in the stove for 1 1/2 hours.

Remove meat from bones. Skim fat, bring liquid to a simmer, add cinnamon, sugar, eggs and pepper to taste. Thicken.

Grease gratin dish of 20 cm ø. Pour in a layer of dough (if using puff pastry: very thin!), brush with butter. In this way put 7 very thin layers on top of each other, again brush with butter. Mix ground almonds with cinnamon and powdered sugar, sprinkle a little bit of it on the top layer of dough. Chicken and egg mixture on the dough form and fold the edges. Brush again with butter. Do the same with 4 more layers of dough, place as a lid.

Brush remaining dough (rolled out thinly) with butter and shape into flowers, decorating surface with them. Brush with remaining melted butter. Bake for 30-45 min, sprinkle with remaining almond mixture.

Tip: Stock up on high-quality spices – it pays off!

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