Moroccan b'stilla with chicken, almonds, and scrambled egg

Moroccan B'stilla with Chicken, Almonds, and Scrambled Egg: A Delicious and Exotic Dish
If you're looking for a unique and flavorful dish to impress your guests, look no further than Moroccan B'stilla with Chicken, Almonds, and Scrambled Egg. This dish is a perfect blend of sweet and savory flavors, with a crispy phyllo pastry crust and a rich filling of tender chicken, toasted almonds, and fluffy scrambled eggs.

To make this dish, you'll need the following ingredients:

- 1 lb boneless, skinless chicken breasts, cut into small pieces
- 1/2 cup sliced almonds, toasted
- 4 eggs, beaten
- 1/2 cup chopped fresh parsley
- 1/2 cup chopped fresh cilantro
- 1/2 cup chopped fresh mint
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 tsp ground cumin
- 1/2 tsp ground coriander
- 1/4 tsp cayenne pepper
- Salt and pepper, to taste
- 1/2 cup butter, melted
- 12 sheets phyllo pastry
- Powdered sugar, for garnish

To begin, preheat your oven to 375°F. In a large skillet, cook the chicken over medium-high heat until browned and cooked through. Remove from the skillet and set aside. In the same skillet, sauté the onion and garlic until softened. Add the cinnamon, ginger, cumin, coriander, and cayenne pepper, and cook for another minute. Add the chicken back to the skillet, along with the toasted almonds, parsley, cilantro, and mint. Season with salt and pepper to taste, and stir to combine.
In a separate skillet, scramble the eggs until just set. Add the eggs to the chicken mixture and stir to combine.
To assemble the b'stilla, brush a 9-inch pie dish with melted butter. Lay one sheet of phyllo pastry in the dish, allowing the edges to hang over the sides. Brush the pastry with melted butter. Repeat with 5 more sheets of phyllo, brushing each layer with butter.
Pour the chicken and egg mixture into the pastry-lined dish. Fold the overhanging edges of the pastry over the top of the filling. Layer the remaining 6 sheets of phyllo on top of the filling, brushing each layer with butter.
Bake the b'stilla for 30-35 minutes, or until the pastry is golden brown and crispy. Let cool for a few minutes before dusting with powdered sugar and serving.
This Moroccan B'stilla with Chicken, Almonds, and Scrambled Egg is a perfect example of the exotic and delicious flavors of Moroccan cuisine. With its crispy phyllo pastry crust, tender chicken, and rich egg and almond filling, this dish is sure to impress your guests and leave them wanting more.
Type of dish: Savory pastry
Main ingredients: Chicken, Almonds, Eggs