Source:

L. A. Times California Cookbook, Harry N. Abrams, Inc. 1981

Serves/Makes:10 or more

Ingredients

• 1 (2-1/2 lbs (1.1 kg). to 3 lbs (1.4 kg).) chicken, cut up
• 1 whole chicken breast, halved
• salt
• pepper
• unsalted butter or margarine
• 4 chicken livers, diced
• 4 chicken gizzards, diced
• 4 chicken hearts, diced
• 1 cup (225 ml) minced onion
• 2 cloves garlic, minced
• 2 tbsp (30 ml) chopped parsley
• 2 tbsp (30 ml) chopped mint
• 1 tsp (5 ml) grated gingerroot
• 1/2 tsp (2 ml) ground cumin
• 1/2 tsp (2 ml) red pepper
• 1/2 tsp (2 ml) turmeric
• 1 tsp (5 ml) crumbled saffron threads
• 3 tbsp (45 ml) cinnamon
• 3 cups (700 ml) chicken broth
• 10 eggs, well beaten
• 3/4 cup (175 ml) chopped almonds
• 2 tbsp (30 ml) granulated sugar
• 10 sheets phyllo dough
• 1/2 cup (125 ml) golden raisins, soaked in 1/2 cup (125 ml) warm rum
• 1 tbsp (15 ml) powdered sugar

Preparation

• Rinse and pat chicken pieces dry.
• Season to taste with salt and pepper.
• Melt 6 tbsp (90 ml) butter in skillet and brown chicken.
• Remove chicken from skillet and set aside.
• Add livers, gizzards, hearts, onion and garlic to skillet and cook, stirring, until onion is tender.
• Stir in parsley, mint, ginger, cumin, red pepper, turmeric, saffron, and 1/2 tsp (2 ml) cinnamon.
• Stir and cook 1 to 2 minutes longer.
• Add chicken broth and bring to a boil, stirring.
• Return chicken to skillet and simmer, covered, about 1 hour, or until chicken is very tender.
• Remove chicken from broth; cool.
• Discard chicken skin and bones and cut meat into chunks.
• Skim fat from broth.
• Pour off 2 cups (475 ml) broth and reserve.
• Reduce remaining broth to about 1/2 cup (125 ml).
• Scrape bits from bottom of skillet and reserve reduced mixture.
• Return reserved 2 cups (475 ml) broth to pan and bring to a simmer.
• Pour eggs into simmering broth and whisk until soft creamy curds are formed.
• Drain off excess liquid, if any.
• Stir in reserved reduced mixture.
• Brown almonds in 1/4 cup (60 ml) butter, then toss with granulated sugar and 2 tbsp (30 ml) cinnamon.
• Melt about 1 cup (225 ml) butter.
• Overlap 6 sheets phyllo dough in a circle in 12 inch skillet or paella pan, first brushing each sheet with melted butter and letting about half the length of each sheet hang over pan edge.
• Fold 2 more buttered sheets in half and place in the middle of the pan.
• Layer almonds, half the egg mixture, chicken pieces, drained raisins, and remaining egg mixture in pastry-lined pan.
• Fold sides of dough up and over filling, brushing any dry areas with more butter.
• Tuck ends in around edges.
• Place 2 more buttered and folded sheets of phyllo over bastilla, gently tucking in edges to form a smooth surface.
• Brush generously all over with butter.
• With sharp knife, score top in a diamond pattern.
• Bake at 425 degrees (225 C.) for 25 to 30 minutes or until deep golden brown.
• Carefully slide onto serving plate and sprinkle lightly between diamonds with mixture of powdered sugar and remaining 2-1/2 tsp (12.5 ml) cinnamon.
• Serve warm.

Comments

According to the L. A. Times California Cookbook, this recipe won first prize in a March of Dimes cookoff. Hope it meets your expectations!