Moroccan chicken pie (bisteeya)

Thaw the fille dough according to the instructions on the packaging. Bring the water with the bouillon tablet to a boil in a pan and dissolve the tablet while stirring. Melt the butter.

Peel and grate the onion. Cut the herbs finely. Cut the chicken fillet tin pieces. Spoon the chicken, onion, garlic puree, herbs, saffron, cinnamon powder, ginger powder, pepper, salt and half of the melted butter in a pan.

Add the stock. Bring to the boil and let the chicken simmer gently for about 10 minutes. Roast the almonds golden brown in a dry frying pan. Let them cool and grind them in the food processor.

Mix in the icing sugar and the rest of the cinnamon powder. Brush the mold with the melted butter. Place 3 sheets of filo pastry and brush each sheet with butter. Put again 3 sheets of filo pastry and brush with butter.

Sprinkle 1/3 of the almond mixture over the bottom. Use a slotted spoon to remove the pieces of chicken from the cooking liquid, let it drain and create on one plate. Let the dust evaporate to half in a high heat in about 5 minutes. Stir in lemon juice.

Beat the eggs in a bowl and add the cooking liquid while beating. Keep stirring the eggs, solidifying a kind of scrambled eggs. Spoon half of the egg mixture over the dough base. Divide the pieces of chicken and the rest of the egg.

Fold the overlapping sheets of dough over the filling. Place the rest of the skins on top and brush with butter. Sprinkle the rest of the almond mixture over it and make a diamond pattern with a knife.

Preheat the oven to 200 ° C or gas oven 4. Fry the pie in the oven for about 25 minutes. Allow to cool to lukewarm. Carefully remove from the mold and serve on a dish.