B'stilla with chicken and onion

Cut the chicken floating fillets into cubes. Chop the onion coarsely. Finely chop the garlic. Grate the ginger. Press the orange. Beat the eggs. Thaw the filo dough.

Heat one third of the butter in a frying pan and fry the chicken cubes around brown. Divide half of the onion with all garlic, ginger and saffron between the chicken cubes and bake for 1 minute. Pour a little orange juice with the water and simmer the chicken without the lid in 20 minutes.

Roast the almonds brown in a dry frying pan and grind them in the food processor with coarse pieces in between. Mix a third of the icing sugar with a little melted butter, half of the cinnamon and a little orange juice.

Fry the remaining onion in a small frying pan with a little melted butter. Mix one-fourth of the cinnamon and a little gravy from the pan with the chicken mixture and heat for another 1-2 minutes. Spoon the stewed chicken with half the gravy in a bowl. Stir the beaten eggs through the rest of the gravy in the pan and let them stir in a creamy sauce.

Preheat the oven to 200 ° C. Grease the pie shape. Spread some sheets of filo pastry with butter and spread them over the bottom of the cake pan, let the dough protrude generously over the edge. Put a few buttered sheets of filo pastry on top, save 2 sheets per cake on the cake. Divide half of the almond mixture over the bottom.

Divide the pieces of chicken with gravy, fried onions and creamy egg sauce in succession and finally the remaining almond mixture. Place the last buttered sheets of filo pastry on the filling and put the dough over the edge back over the top. Brush the top with melted butter.

Bake the b'stilla in the middle of the oven in 30 minutes until golden brown and done. Serve the b'stilla sprinkled with powdered sugar and cinnamon.