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.Remove the chicken from the pot and let it cool. Reserve the broth for later use.

3.Once the chicken is cool, 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. Remove from heat and let cool.

5.In a separate bowl, mix the toasted slivered almonds and raisins into the chicken mixture. Adjust seasoning with salt and pepper if needed.

6.Preheat your oven to 375°F (190°C).

7.Lay one sheet of phyllo pastry on a clean surface and brush it lightly with melted butter. Place another sheet on top and brush with more butter. Repeat this process until you have layered 4 sheets of phyllo pastry.

8.Spoon a portion of the chicken filling onto the center of the phyllo layers, leaving space around the edges. Fold the edges of the phyllo over the filling to create a parcel. Brush the top with more melted butter.

9.Repeat the layering and filling process with the remaining phyllo sheets and chicken mixture, placing the parcels on a baking sheet lined with parchment paper.

10.Once all parcels are assembled, brush the tops with the beaten eggs and sprinkle with powdered sugar for a sweet touch.

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

12.Remove from the oven and let cool slightly before serving. Serve warm, garnished with additional powdered sugar if desired.