Basteeya (Moroccan Chicken Pie)

• olive oil↗2 tablespoons
• large onion↗1

  chopped

• garlic↗2

  chopped

• Thai chile1

  (or chile flakes, to taste)

• cinnamon stick↗1
• good-quality Madras curry powder↗1 teaspoon
• chopped fresh ginger1 teaspoon
• grated fresh lemon zest1 teaspoon
• cooked chicken legs↗4

  bones removed and meat chopped coarsely

• prunes↗2

  chopped

• spicy green olives↗1⁄4 cup

  diced

• chicken stock↗1⁄2 cup
• lemon↗1⁄2

  juice of

• coarse salt↗
• black pepper↗

  to taste

• tablespoon icing sugar↗1
• tablespoons toasted whole almonds2
• teaspoon ground cinnamon↗1⁄2
• cup melted butter (or olive oil)1⁄3
• sheets phyllo dough↗8
• egg, lightly beaten↗1
• tablespoons chopped fresh coriander (also known as cilantro)2

Step-by-step instructions

1. 1

   Brush a large 10-inch pie plate with some melted butter (or margarine, if you need to keep this kosher) and set aside.

2. 2

   In a large skillet over medium-high heat, heat the olive oil; saute the onions until soft (about 5 minutes), then add the garlic, chile, cinnamon stick, curry powder, fresh ginger, lemon zest and chicken chunks and saute for two minutes.

3. 3

   Stir in the prunes, olives, chicken stock, lemon juice, and the salt and pepper; bring this to a boil.

4. 4

   Reduce the heat to low, cover, and simmer, without stirring at all, for 10 minutes; then remove the lid and simmer for 5 more minutes, or until the liquid has evaporated; let this cool completely (I'm going to guess you discard the whole cinnamon stick, since it's not mentioned in the original recipe).

5. 5

   Meanwhile, in a food processor (the mini one will work well), pulse the icing sugar, ground cinnamon and almonds until coarsely chopped.

6. 6

   Preheat oven to 375F.

7. 7

   When the chicken mixture has cooled completely, it's time to begin the assembly: on your work surface, arrange a sheet of phyllo (keep the remaining phyllo sheets under a damp tea towel) and brush it with some of the melted butter or olive oil.

8. 8

   Lay this sheet of phyllo in the middle of the pie plate, letting the excess phyllo hang over the edge; repeat with 4 more sheets of phyllо.

9. 9

   Stir the lightly beaten egg and chopped coriander into the chicken mixture, combine, then spoon the entire mixture into the pie plate, on top of the sheets of phyllо in it.

10. 10

    Fold the phyllо edges that are hanging over the edge of the pie plate, one at a time, onto the middle of the pie, sprinkling some of the almond mixture between each layer; do this loosely and not tightly.

11. 11

    Butter one piece of the remaining phіllo and sprinkle with some of the almond mixture; place over filling and tuck in any overhang; repeat with remaining phіllo and almond mixture--Christine Cushing says to do this one by one, not stacked together, to achieve a light, blossomy top.

12. 12

    Bake in preheated oven for 20 minutes, or until the top is browned and crisp; let stand for 5 minutes before cutting into wedges to serve.