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CHICKEN BASTILLA
(Serves 8-10)

There are a few stages in its preparation, but as it can made in advance and then cooked up later, it’s worth the effort. Enjoy!!  

800g whole chicken, skin on, thighs and breasts slashed

1 tsp saffron threads, ground (or use saffron powder)

½ cup Italian parsley, finely chopped

½ tsp ground ginger

2 tsp salt

½ tsp freshly ground black pepper

1 tbsp extra virgin olive oil

350g whole almonds

¼ cup (60g) caster sugar

2 tbsp ground cinnamon, plus extra for garnish

3 large onions, finely chopped

2 cloves garlic, finely chopped

4 eggs, lightly beaten

100g butter, melted

7 sheets filo pastry, chilled not frozen (can be purchased from dairy case at most supermarkets)

1 tbsp icing sugar

1. In a small bowl, soak saffron in 2 tsp warm water then mix in parsley, ginger, salt, pepper and oil. Rub half of this marinade mixture over and inside chicken and place chicken in a glass or ceramic dish. Cover and refrigerate for 2 hours. Retain remaining half of marinade.
2. Roast almonds in 160C oven until toasted. Finely chop two-thirds of the almonds and coarsely chop remainder, then combine all the almonds with sugar and cinnamon.
3. Heat 2 tbsp of oil in a large saucepan, big enough to hold the whole chicken, then brown chicken on all sides over medium heat. Remove chicken, add onions, garlic and remaining marinade mixture and cook for 8 minutes until onions are soft and aromatic. Return chicken to saucepan and add 3 cups of water. Bring to the boil then reduce heat to low and simmer, covered, to braise for ½ hour, then turn chicken over and continue simmering for another ½ hour until chicken is cooked through.
4. Transfer chicken to a bowl, then boil onion mixture over high heat until all of the liquid has been evaporated and mixture is golden brown. Remove half of the cooked onion mixture to a strainer and set aside. To the remaining onion mixture in saucepan, reduce heat to low. Pour beaten eggs into the pan and whisk until egg becomes cooked and finely scrambled. Remove and cool, then drain any excess liquid. 
5. Remove and discard chicken skin and bones and shred meat. Season meat with salt and pepper to taste.
6. Brush an ovenproof 20cm frying pan with melted butter. Brush 1 sheet of filo with melted butter and place in frying pan so excess pastry overhands to the right. Brush another sheet with melted butter and place on top with excess pastry overhanging to the left. Repeat process with another 2 sheets of filo and melted butter.
7. Spread base with reserved onion mixture and sprinkle with half the almond mixture. Drizzle with a little butter, then place 1 sheet of filo in centre of pan, scatter chicken meat over, sprinkle with half of the remaining almond mixture and place another filo sheet over centre of pan.
8. Spread scrambled egg over filo, scatter with remaining almond mixture and drizzle with a little butter. Fold edges of pastry over pan, brushing with butter as you work. Place remaining sheet of filo on top, tuck edges around pan and brush with butter. (Can be made up to this point in advance, then cover with plastic wrap and refrigerate until ready to cook).
9. Bake at 220C for 20 minutes or until top is crisp and golden. To serve, place frying pan on stove and cook over low heat for about 5 minutes to crisp base. Invert onto a flat plate and dust with icing sugar. You can also sprinkle lines of cinnamon across the top in a diamond pattern, if you like.
10. Serve bastilla warm or at room temperature.

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