Bstilla Bil Daja (Chicken and Onion Pie)

Serves:  4 to 6

Ingredients:

2 large onions
3 T. sunflower oil
1/3 c. blanched almonds
1/2 t. ground ginger
1-1/2 t. ground cinnamon
10 oz. blonless, skinless chicken thighs (cut into bite size pieces)
salt and pepper to taste
1/2 c. cilantro, chopped
7 sheets of fillo dough
6 T. butter, melted
1 egg yolk
1-2 T. confectioners sugar, for decoration
1/2 t. cinnamon, for decoration

Instruction:

Place onion in a skillet with 2-1/2 T. of oil and cook, over a low heat, with lid on, stirring occasionally, for up to 30 min. Onion should look soft and just start in darken.

Toast blanched almonds in another skillet or toaster oven.  Roughly chop almonds and set a side.

When onions are cooked, stir in ginger and cinnamon.  Then add the chicken, season with salt and pepper.  Cook uncovered, stirring occasionally until chicken is done and onions have turned pale gold.  If there is still liquid in the skillet, remove chicken with a slotted spoon and continue to cook the onions till they sizzle.  When all liquid is gone, remove from heat and add chicken back to the skillet and toss with cilantro.

Preheat an oven to 350∘F.

Using a 9 inch round pan, add one piece of fillo dough brushed with butter.  Lay first layer on to the pan and carefully fit to shape of the pan.  Continue this way with the next 3 pieces, careful not to let the ends dry out.  You can stagger the sheets in the pan if you like.  After the 4th sheet is laid into place, add the chicken mixture and spread evenly.  Now take the overhanging dough pieces and lay on top of chicken mixture.  Add chopped almonds to the top and cover with the remaining 2 sheets of dough, brushed with remaining butter in between.  For the top layer brush with the egg yolk and a drop of water.

Add pie to hot oven and cook for 3- to 40 minutes till pie has puffed up, crisp, and golden.  Now put pie on the bottom of the oven to brown the bottom, about 15 minutes, careful not to burn.  Turn out pie on to a serving dish or serve in pan.  Decorate with confectioners sugar and cinnamon.  Serve pipping hot.

This recipe is referenced from: Arabesque, a Taste of Morocco, Turkey, & Lebanon.  By Claudia Roden