Chicken Pastilla Filo Rolls (بسطيلة) — Moroccan Crispy Chicken and Almond Rolls

• 700 gboneless skinless chicken thighs (cut into 3 cm pieces)
• 250 gyellow onion (finely diced)
• 20 gflat-leaf parsley (finely chopped)
• 20 gfresh cilantro (finely chopped)
• 10 ggarlic cloves (finely grated)
• 2 tspground ginger
• 1 tspground cinnamon
• 1 tspground turmeric
• 0.1 gsaffron threads (crushed)
• 30 mlwarm water (to bloom saffron)
• 2 tspfine sea salt
• 1 tspblack pepper (freshly ground)
• 2 tbspolive oil
• 30 gunsalted butter
• 350 mlchicken stock (low-sodium)
• 1 leafbay leaf
• 3large eggs (lightly beaten)
• 180 gblanched almonds (whole)
• 30 gpowdered sugar
• 2 tsporange blossom water (optional but traditional)
• 16 sheetfilo pastry sheets (about 30 x 40 cm sheets)
• 1 tbsphoney (warmed)

Instructions

1. 1

   Bloom the saffron by crushing the threads and stirring them into 30 ml warm water. Let it stand for 10 minutes so the color and aroma fully release, then set it aside for the stew.

2. 2

   Heat 2 tbsp olive oil and 30 g butter in a wide pot over medium heat until the butter foams. Add the onion and cook for 8 minutes, stirring often, until soft and translucent but not browned.

3. 3

   Add the garlic, parsley, cilantro, ginger, turmeric, 1 tsp cinnamon, salt, and black pepper, and cook for 60 seconds to toast the spices. Add the chicken and turn the pieces for 4–5 minutes until they lose their raw color on the outside.

4. 4

   Pour in the chicken stock and the bloomed saffron water, then add the bay leaf and bring to a gentle simmer. Cover and cook for 25 minutes, stirring once or twice, until the chicken is very tender and the broth is fragrant.

5. 5

   Transfer the chicken to a bowl and shred it into thin strands using two forks. Return the pot to medium heat and simmer the cooking liquid uncovered for 8–10 minutes until reduced to about 180 ml; it should look glossy and lightly thickened.

6. 6

   Lower the heat to medium-low and slowly stream in the beaten eggs while whisking constantly to prevent scrambling. Cook for 3–4 minutes, stirring continuously, until the eggs set into a soft, cohesive curd that looks like a thick sauce.

7. 7

   Stir the shredded chicken back into the egg-and-onion mixture and cook for 2 minutes to bind everything together. Spread the filling on a tray and cool for 20 minutes; cooling is essential so the filo stays crisp during baking.

8. 8

   Toast the almonds in a dry skillet over medium heat for 6–8 minutes, stirring frequently, until deep golden and nutty. Cool for 5 minutes, then pulse in a food processor with 30 g powdered sugar, 1 tsp cinnamon, and orange blossom water until you get a coarse, sandy crumble rather than a paste.

9. 9

   Heat the oven to 200°C and line a baking sheet with parchment. Keep filo covered with a lightly damp towel, and keep melted butter warm so it brushes on thinly and evenly.

10. 10

    Build one roll at a time by laying 2 filo sheets on the counter, offset slightly to create a wider rectangle, then brush the top sheet with about 1 tsp melted butter. Place 60 g chicken filling in a log near the bottom edge and top it with 1 heaped tbsp (about 15 g) almond crumble; fold in the sides and roll tightly into a cigar shape.

11. 11

    Place the roll seam-side down on the tray and brush the outside with another 1 tsp melted butter to encourage even browning. Repeat with the remaining filo, filling, and almonds to make 8 rolls, spacing them 3 cm apart so hot air can circulate.

12. 12

    Bake for 18–22 minutes, rotating the tray once, until the rolls are deeply golden and audibly crisp. Rest for 5 minutes, then lightly brush each roll with a thin film of warm honey and dust with 2 tbsp powdered sugar and 1 tsp cinnamon before serving.