The crown jewel of Moroccan cuisine is a bisteeya, a pastry pie that is traditionally made with pigeons. Both sweet and savory, traditional bisteeyas, also called a pastilla or b’steey, contain eggs, cinnamon, onions and almonds. Many online grocers and specialty markets carry pigeon meat, but chicken can also be substituted. Premade phyllo dough can be found in the refrigerated dessert aisle of most grocery stores.
Heat half the oil in a saucepan over high heat. Add one-third of the chicken and cook, stirring, for 2-3 minutes or until browned all over. Transfer to a heatproof bowl. Repeat, in 2 more batches, with the remaining chicken, reheating pan between batches.
Heat remaining oil in the pan over medium heat. Add the onion and cook, stirring, for 5 minutes or until onion softens. Add the garlic, ginger and chilli and cook, stirring, for 1-2 minutes or until aromatic. Add the chicken, cinnamon stick, saffron and stock and bring to the boil. Reduce heat to medium-low and cook, uncovered, stirring occasionally, for 20 minutes or until liquid evaporates. Set aside for 30 minutes to cool.
Meanwhile, preheat oven to 180°C. Scatter the almonds over a baking tray and bake for 6-8 minutes or until toasted. Set aside for 5 minutes to cool. Increase oven to 220°C. Finely chop the almonds and place in a bowl. Add icing sugar and ground cinnamon and stir to combine.
Brush a shallow round 20cm (base measurement) cake pan with melted butter to grease. Place the filo sheets on a clean work surface. Cover with a dry tea towel, then a damp tea towel (this will prevent the filo from drying out). Brush 1 sheet of filo with a little of the melted butter. Sprinkle one-fifth of the almond mixture on top. Top with another filo sheet, turning slightly, and brush with a little more butter. Sprinkle one-quarter of the remaining almond mixture on top. Continue this layering process with the remaining filo, butter and almond mixture. Line the prepared pan with the filo stack, allowing edges to overhang.
Line a baking tray with non-stick baking paper. Add the egg and coriander to the chicken mixture. Season with salt and pepper. Spoon the chicken mixture into the pan lined with filo. Bring the filo edges over the chicken mixture to enclose. Brush with remaining butter. Bake in oven for 15 minutes or until golden. Remove from the oven and turn onto the lined tray. Bake for a further 10 minutes or until golden and heated through.
Sprinkle the extra icing sugar and cinnamon over the pie. Cut into wedges and serve hot or at room temperature.