Chicken and Date Pastilla

Ingredients

• 2 pounds chicken breast ( 4 chicken breasts)
• 2 cups chicken stock see 
• 1 teaspoon chili flakes 
• 0.3 cup cilantro leaves 
• 1 tablespoon cinnamon 
• 1 tablespoon cumin toasted ( and ground)
• 1 cup dates pitted chopped ( and coarsely)
• 3  eggs 
• 4 cloves garlic chopped ()
• 2 teaspoons ginger 
• 6 servings icing sugar and cinnamon 
• 0.5 cup olive oil 
• 1 tablespoon olive oil 
• 2  onions sliced ()
• 0.3 cup parsley 
• 8 sheets phyllo dough 
• 0.3 cup raisins 
• 1 pinch saffron threads 
• 6 servings salt and pepper to taste
• 0.5 cup slivered almonds toasted ()
• 1 teaspoon turmeric 

Equipment

• frying pan
• oven

Directions

1. Heat the oil in a pan.
2. Add the chicken, skin down, brown and set aside.
3. Add the onions and saute until tender, about 7-12 minutes.
4. Add the garlic, cumin, ginger, cloves, cinnamon, chili flakes, turmeric and saffron and saute until fragrant, about a minute.
5. Put the chicken back in the pan along with the stock, cover and simmer until the chicken is cooked, about 30 minutes.
6. Remove the chicken, let it cool and shred it.
7. Put the chicken back in the pan along with the eggs, dates, raisins, cilantro and almonds, mix and season with salt and pepper.
8. Place a sheet of phyllo on your working surface and brush with the olive oil.
9. Place a sheet of phyllo on top forming a plus sign and brush with olive oil and repeat until all sheets are done.
10. Place the phyllo into a 9 inch spring form pan, fill with the chicken mixture and fold the overhanging phyllo over the top sealing the pie.
11. Brush the top with olive oil.
12. Bake in a preheated 375F/190C oven until golden brown, about 30-40 minutes.
13. Let cool and dust with icing sugar and cinnamon.