Pastilla

Preheat the oven to 375°F (190°C). Soak a few Saffron Threads in 2–3 tablespoons of warm water or a little of the stock to release their color and aroma.

In a large heavy pot, heat 2 tablespoons of Olive Oil with 1 tablespoon of Unsalted Butter over medium heat; add one chopped Onion and sauté until translucent.

Add the Chicken pieces to the pot and pour in enough Chicken Stock to just cover; stir in 1 teaspoon Ground Ginger, 1 teaspoon Ground Turmeric, the soaked Saffron Threads and their liquid, one Cinnamon Stick, 1/2 teaspoon Ground Black Pepper and 1 1/2 teaspoons Fine Salt. Bring to a simmer, cover, and cook until the chicken is tender and falling from the bone, about 35–45 minutes.

Remove the chicken from the pot, discard the Cinnamon Stick, and reduce the cooking liquid over high heat until slightly thickened. Shred the chicken, return it to the reduced sauce, and stir to coat; taste and adjust seasoning.

Stir in a generous handful of chopped Cilantro and Flat-Leaf Parsley into the warm shredded chicken, then transfer the filling to a bowl to cool slightly.

While the chicken cools, toast the Blanched Almonds in a dry skillet over medium heat until golden and fragrant; chop or pulse them coarsely in a food processor.

Combine the chopped toasted almonds with 3 tablespoons Granulated Sugar and 1 teaspoon Ground Cinnamon, then splash in 1–2 teaspoons Orange Blossom Water and mix to make the sweet almond topping.

Beat 2 Eggs lightly and temper them by whisking in a few spoonfuls of the warm chicken juices, then stir the tempered eggs back into the chicken mixture over low heat until just set — this binds the filling.

Assemble the pastilla: brush a 9–10 inch round baking pan with melted butter, layer 6–8 Warqa Sheets (or phyllo), brushing each sheet lightly with melted butter as you layer and allowing edges to hang over the pan.

Place the chicken filling in the center, sprinkle the almond-sugar mixture over the top, then fold the overhanging dough up and over to enclose the filling. Top with 2–3 more buttered Warqa Sheets and tuck/trim the edges, brushing the entire exterior with melted butter.

Bake the pastilla in the preheated oven until the pastry is crisp and deep golden, about 25–35 minutes. Let rest briefly, then invert onto a serving plate.

Dust the finished pie with Powdered Sugar and a light sprinkle of Ground Cinnamon before serving for the classic sweet-spiced finish.