Moroccan Pastilla Pie

Heat a little vegetable oil in a large saucepan, fry the chicken meat until golden brown on all sides, then remove it.

Add a little more oil to the same saucepan

Add finely chopped onion and sauté it, stirring, until soft. Then add minced garlic, parsley, ginger, turmeric, and saffron, and cook for a couple more minutes.

Return the chicken to the onion, add 500 ml of water, season with salt and pepper, cover with a lid and simmer for about half an hour.

Remove the meat from the pan again, add eggs to the onion, and fry on low heat, stirring actively until the mixture becomes dry and crumbly.

In a clean pan, heat 100 ml of vegetable oil and fry the almonds until golden brown. Drain on a sieve to remove excess oil. Blend the fried almonds into coarse crumbs.

Cut the chicken meat into large pieces.

Grease a round baking form with melted butter, lay several sheets of phyllo dough, letting the edges hang over. Brush it with butter. Place the chicken on top, cover it with a sheet of dough, and brush the dough with butter.

Layer the onion omelet as the second layer, cover it with dough, and brush with oil.

The last layer is almond; repeat the procedure with phyllo dough and butter. Close the pie with the hanging edges of the dough, brush them with butter. Place a couple more layers of dough on top, tuck the edges into shape, and brush again with butter. Bake at 180 degrees for 30 minutes.

Sprinkle the finished pie with powdered sugar and cinnamon.