Savory Chicken Pastilla with Almonds and Spices

1.In a large pot, place the whole chicken and cover it with water. Add the chopped onions, minced garlic, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 1 hour or until the chicken is cooked through.

2.Once cooked, remove the chicken from the pot and let it cool. Reserve the broth for later use.

3.When the chicken is cool enough to handle, shred the meat, discarding the skin and bones. Set aside.

4.In a large skillet, heat a tablespoon of the reserved chicken broth over medium heat. Add the shredded chicken, ground cinnamon, ground ginger, ground turmeric, ground cumin, ground coriander, cayenne pepper, chopped parsley, and chopped cilantro. Stir well and cook for about 5-7 minutes until the spices are fragrant. Add the toasted almonds and raisins, mixing everything together. Remove from heat and let it cool slightly.

5.Preheat your oven to 375°F (190°C).

6.On a clean surface, lay out one sheet of phyllo pastry and brush it lightly with melted butter. Place another sheet on top and brush it again with butter. Repeat this process until you have layered 4 sheets of phyllo pastry.

7.Spoon a portion of the chicken mixture onto the center of the layered phyllo. Fold the edges of the pastry over the filling to create a parcel. Brush the top with more melted butter.

8.Repeat the layering and filling process with the remaining phyllo sheets and chicken mixture, creating additional pastillas as needed.

9.Place the pastillas on a baking sheet lined with parchment paper. Brush the tops with the beaten eggs and sprinkle with powdered sugar for a sweet touch.

10.Bake in the preheated oven for 25-30 minutes or until the pastry is golden brown and crispy.

11.Remove from the oven and let cool for a few minutes before serving. Serve warm, garnished with additional powdered sugar if desired.