makes 10 individual b'stilla pies
8 - 10 chicken thighs, skin removed
8 - 10 chicken legs, skin removed
3 sweet potatoes, peeled and chopped into 1-inch pieces
2 large onions, coarsely chopped
4 garlic cloves, chopped
2 tablespoons ginger, chopped
2 tablespoons Dukkah (recipe here)
1 tablespoon kosher salt
1 1/2 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon red pepper flakes
1/4 teaspoon cardamom
1/4 teaspoon ground allspice
Big pinch of saffron threads
4 cups chicken broth, preferably home-made or low-sodium
1/4 cup plus 1 tablespoon lemon juice, freshly squeezed
5 large eggs
1/4 cup honey
1/3 cup cilantro, chopped
One 16-ounce box of phyllo dough (about 40 sheets)
1 cup slivered almonds
1 cup (2 sticks) butter, melted
Cinnamon sugar, for dusting
Put the chicken pieces, onions, garlic and spices into a Dutch oven and stir thoroughly with your hands or a large wooden spoon (you want to make sure all the chicken pieces are covered with the spice mixture). Cover and let the chicken marinate overnight in the refrigerator.
Add the chicken broth to the pot and bring to a boil over high heat. Lower the heat so that the liquid simmers, cover the pot, and cook for about an hour. You know it's done when the chicken is falling off the bone.
Using a slotted spoon, transfer the chicken to a bowl. Strain the broth, saving both the liquid and the onions. When the chicken is cool enough to handle, remove the meat from the bones and shred it.
Clean the Dutch oven and pour the broth back into it. Whisk in the the lemon juice, bring to a boil and cook until you have about 2 cups liquid (takes about 20 minutes). Reduce the heat to low.
Beat the eggs with the honey and add to the broth, whisking constantly. Continue to whisk the sauce until it thickens enough that your whisk leaves tracks in it, about 5 minutes. Pull the pan from the heat and season the sauce with salt and pepper.
Stir the chicken, sweet potatoes, cilantro, and reserved onions into the sauce. Set aside.
Preheat the oven to 400°F.
Open the phyllo sheets package and cover with a kitchen towel (this helps keep them from drying out and breaking). Generously brush each individual oven-safe crock with melted butter. Brush 1 sheet phyllo with butter, center it in the dish and sprinkle about 1 teaspoon of cinnamon sugar onto the phyllo. Brush two additional sheets with butter and press them into the dish. Sprinkle about 2 tablespoons of almonds over the phyllo, spoon in the saucy chicken and fold the overhanging phyllo over the chicken. Brush the top with melted butter and sprinkle about another teaspoon of cinnamon sugar over the top. Repeat with the remaining individual crocks.
Bake the b’stillas for 20 minutes, then lower the temperature to 350°F and bake for 20 minutes more. If the top seems to be getting too brown at any point, cover it loosely with foil. Remove from the oven, let rest for about 5 minutes and then enjoy!