Name: Individual B'stillas (Moroccan Chicken and Almond Pies)
Yield: Makes 9 b'stillas, to serve 6 with second helpings
Ingredients: 1/2 cup blanched whole almonds, toasted and cooled; 3 tablespoons granulated sugar; 1 teaspoon cinnamon; 1/4 teaspoon saffron threads, crumbled; 2 tablespoons hot water; 1 medium onion, chopped (about 1 1/4 cups); 2 garlic cloves, cut into thin strips; 1 1/2 sticks (3/4 cup) unsalted butter; 3/4 teaspoon ground ginger; 1/2 teaspoon freshly ground black pepper; 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs); 1 1/2 cups low-salt chicken broth; 3 large eggs, beaten lightly; 1/4 cup plus 2 tablespoons chopped fresh parsley leaves; 3 tablespoons chopped fresh coriander; 1 1/2 tablespoons fresh lemon juice, or to taste; 18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin); confectioners' sugar and cinnamon for sprinkling; 2 teaspoons ras el hanout; 1/2 teaspoon aniseed; 1 teaspoon fennel seeds; 8 whole allspice berries; seeds from 8 cardamom pods; 8 whole cloves; 15 whole black peppercorns; 1 stick cinnamon, broken in half; 1 tablespoon sesame seeds; 1 teaspoon coriander seeds; 1/2 teaspoon cuminseed; a pinch dried red pepper flakes

The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia.

Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."

Recipe notes

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