B'stilla ... Moroccan Pigeon Pie

INGREDIENTS

• ½ cup blanched almonds
• 3 lb. pigeon (5-6) or bone-in, skin-on chicken thighs
• 3 cups chicken stock
• 3 eggs
• 3 tbsp. olive oil
• 4 cloves garlic, minced
• 1 medium yellow onion, minced
• 1 tbsp. ras el hanout
• ½ tsp. crushed red chile flakes
• ¼ tsp. saffron threads, mixed with 1 tsp. water
• 3 tbsp. minced cilantro
• 3 tbsp. minced parsley
• Kosher salt and freshly ground black pepper, to taste
• 6 tbsp. unsalted butter, melted, plus more
• 8 sheets phyllo dough
• ¼ cup confectioners' sugar
• 1 tsp. ground cinnamon

INSTRUCTIONS

1. Toast almonds in a 4-qt. saucepan over medium-high, 4–5 minutes; let cool. Transfer to a food processor and pulse until finely ground; set aside. Add pigeons and stock to pan; boil. Reduce heat to medium-low; cook, covered, until pigeons are cooked through, 40–45 minutes. Using tongs, transfer pigeons to a cutting board; let cool, then shred meat, discarding skin and bones. Simmer cooking liquid over medium heat until reduced to 1 cup, about 30 minutes. Let cool and whisk in eggs; set sauce aside.

2. Wipe pan clean and add oil; heat over medium-high. Cook garlic and onion until golden, 8–10 minutes. Add ras el hanout, chile flakes, and saffron mixture; cook 1–2 minutes and remove from heat. Stir in reserved almonds, shredded meat, and sauce, the cilantro, parsley, salt, and pepper; set filling aside.

3. Heat oven to 400°. Grease a 9" springform pan with butter. Lay 1 sheet phyllo on a work surface and brush with melted butter. Fit into pan, allowing corners to hang over the edges. Repeat with another sheet phyllo. Spread ⅓ filling over dough. Repeat process of layering twice more. Fold corners of phyllo over filling. Top with remaining 2 sheets buttered phyllo; tuck corners around sides of pan, encasing the filling. Bake until golden and filling is set, 30–35 minutes. Let cool slightly, then unmold; dust with confectioners' sugar and cinnamon.