Chicken Bastilla

! Large Chicken cut into pieces king and fat removed

2 large sweet onions chopped

1 Tbsp of minced Ginger

2 Teaspoon Salt

11/2 teaspoon white pepper

1 teaspoon black pepper

1 teaspoon Turmeric

1 teaspoon Saffron thread

2 - 3 sticks cinnamon

1/4 cup melted butter

1/4 cup olive oil + more for frying

Egg Stuffing: 8 large eggs Beaten and 1/4 cup chopped cilantro

Almond topping: 2 cups slivered almonds,

1/2 cup powdered sugar

2 Tbsp orange blossom water

1 Tbsp butter

Mix Chicken with the chopped onions , spices , butter and oil in a heavy bottom pot, cover and cook over medium to high heat stirring occasionally for about 1 hour or until the chicken is tender and falls off the bone. Do not add any water or let the chicken burn.

Transfer the chicken to a dish , and reduce the remaining liquid until most of the liquid has evaporated and all that remains is the onions.

Pick the chicken off the bone, add it 1/2 of the onion mixture , cover and set it aside.

the remaining half of the onions add cilantro ad simmer for 1 to 2 minutes, add the beaten eggs and cook as an scrambled egg dish. Add this to the chicken top with the almond mixture and Serve on round pieces of Pita Bread

Anushner