1/2 tsp minced garlic
Rice bran oil for frying
1 tsp smoked paprika
Kosher salt and black pepper
2 each yellow onions
1/2 tsp minced ginger
1 lb chicken thighs
boneless skinless
1 tsp Ras al hanout
1 cup chicken stock
1 pinch saffron threads
2 each bay leaves
1/2 each cinnamon stick
1 tsp cinnamon
1/2 bunch cilantro
1/2 cup sliced almonds
1/3 cup golden raisins
1/4 cup powdered sugar
to garnish
1 package fueille de brick dough
8 oz butter
Season chicken thighs with ras al hanout, paprika, salt, and pepper. In a large pot, heat 2 Tbsp of rice bran oil and sear the chicken until browned, but not cooked through (or alternately, you can grill the chicken). Remove chicken, turn down heat to medium and sauté the onion, ginger, and garlic. Add the chicken stock, saffron, bay, and cinnamon. Bring to a simmer, return chicken to the pot, cover, and let chicken cook through, about 10 – 15 minutes.
Remove chicken and place into a mixing bowl. Strain the cooking liquid and reserve 1 cup. Add the strained aromatics to the bowl with the chicken (remove the cinnamon stick and bay leaves). Once it is cool enough to handle, shred the meat into bite-sized pieces.
Add enough stock to slightly moisten the mixture. Mix in the cilantro, golden raisins, and almonds. In a small bowl, mix the powdered sugar and cinnamon.
To Pan Fry
Lay one sheet of brick dough on a clean surface. Brush lightly with the melted butter. Place another sheet on top and brush it with butter as well. Arrange about ¼ cup of filling along the bottom part of the brick dough. Roll up tightly like an egg roll, tucking in the sides. Heat a large pan over medium-high heat with a thin layer of rice bran oil. Sear the bastilla on all sides until evenly golden brown. Cut into bite-sized pieces and sift the cinnamon-sugar over each one.
To Bake
Preheat oven to 375°F. Tear each sheet of brick dough in half. Place a spoonful of the filling in the center of each dough section. Working with one section at a time, gather the corners of the dough over the filling and twist them gently to create a purse-like shape. Transfer the pastries to a parchment lined sheet pan.
Bake for 12-15 minutes, or until they are golden brown. Sift the sugar-cinnamon mixture over the baked pastries.