Pigeon Pie (Moroccan B'stilla)

This sumptuous Moroccan starter - a spiced poultry pie enriched with scrambled eggs and decorated with ground almonds, sugar, and cinnamon - is typically served at weddings and other festive occasions. Traditionally the pastry known as warqa and bone-in pigeon are used to make b'stilla, but phyllo and chicken thighs, quail, or Cornish game hen make excellent substitutes.

½ cup blanched almonds
3 lb pigeon, bone in (5-6) or chicken thighs, bone in, skin on
3 cups chicken stock
3 eggs
3 Tbsp. extra-virgin 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. fresh cilantro, minced
3 Tbsp. fresh parsley, minced
sea salt
black pepper, freshly ground
6 Tbsp. unsalted butter, melted
8 sheets phyllo dough
¼ cup confectioners' sugar
1 tsp. ground cinnamon

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.

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.

Preheat oven to 400°F (204°C/184°C fan, Gas Mark 6). 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 1⁄3 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.

Makes 6-8 servings.