Instructions: Poach chicken in water to cover with 1 - 2 teaspoons each of cinnamon, ground ginger and cumin. Add saffron or turmeric, if you dont use saffron.

Meanwhile, toast almonds, chop and mix with sugar and 1 Tablespoon cinnamon. Set aside.

Remove chicken, shred when cool enough to handle. Reduce broth severely and add lemon juice.

Beat eggs until frothy and add to broth. Cook until broth evaporates and eggs look scrambled. The eggs should not be wet. Remove from heat.

Have the chicken, almonds and eggs ready before you pull out the phyllo.

(Follow package directions for thawing and handling phyllo, as it dries out easily.)

Use a cast iron skillet (10 - 12 inch) or round, heavy casserole to bake the Bastilla. Using pastry brush, butter pan. Place 6 phyllo sheets in pan overlapping all around, buttering each as you go. Fold an additional 2 sheets to place in the bottom as support. Spread almond mixture evenly over bottom of pan. Layer 1/2 the eggs, all the chicken, and the remaining eggs.

Fold 2 sheets of phyllo dough and place over top. Fold in the overhang from the original 6 sheets. Additional butter may be needed to ensure that the phyllo sticks together.

Bake at 425 degrees for 20 - 30 minutes, until phyllo is brown and crisp.

Invert onto serving plate, sprinkle top with powdered sugar.

Bastilla is traditionally eaten with the fingers as an appetizer. The serving size mentioned above is for main dish meal. The filling can be very hot and it is also traditional to make holes in the top to release steam and cool the Bastilla.

NOTES :
* Pigeon/squab is more authentic, you may try Cornish game hens for a little more flavor.

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