Name: Individual B'stillas (Moroccan Chicken and Almond Pies)
Yield: Makes 9 b'stillas, to serve 6 with second helpings
Ingredients: 1/2 cup blanched whole almonds, toasted and cooled; 3 tablespoons granulated sugar; 1 teaspoon cinnamon; 1/4 teaspoon saffron threads, crumbled; 2 tablespoons hot water; 1 medium onion, chopped (about 1 1/4 cups); 2 garlic cloves, cut into thin strips; 1 1/2 sticks (3/4 cup) unsalted butter; 3/4 teaspoon ground ginger; 1/2 teaspoon freshly ground black pepper; 2 pounds chicken parts (about 1 whole breast, 2 thighs, and 2 legs); 1 1/2 cups low-salt chicken broth; 3 large eggs, beaten lightly; 1/4 cup plus 2 tablespoons chopped fresh parsley leaves; 3 tablespoons chopped fresh coriander; 1 1/2 tablespoons fresh lemon juice, or to taste; 18 sheets (about 1 1/2 packages) phyllo (preferably Number 4 ultra-thin); confectioners' sugar and cinnamon for sprinkling; 2 teaspoons ras el hanout; 1/2 teaspoon aniseed; 1 teaspoon fennel seeds; 8 whole allspice berries; seeds from 8 cardamom pods; 8 whole cloves; 15 whole black peppercorns; 1 stick cinnamon, broken in half; 1 tablespoon sesame seeds; 1 teaspoon coriander seeds; 1/2 teaspoon cuminseed; a pinch dried red pepper flakes

The traditional b'stilla is an enormous pigeon or chicken pie wrapped in golden paper-thin pastry leaves. However, we made individual pies for ease of serving. The idea of meat mixed with spices and encased in pastry was brought to Morocco by Arabs from the Middle East; the delicate pastry sheets, it is thought, came specifically from Persia.

Spices play a big part in Moroccan cooking. This legendary spice mixture is translated as "top of the shop."

Recipe notes

Caramelized Onion Pasta

Turn humble onions into this thrifty yet luxe pasta dinner.

Our Favorite French Onion Soup

Caramelized onions, melty Gruyère, and a deeply savory broth deliver the kind of comfort that doesn’t need improving.

Béchamel Sauce

This classic 15-minute sauce is your secret weapon for homemade mac and cheese, chowder, lasagna, and more.

Butternut Squash–Kale Salad With Roasted Garlic Vinaigrette

Round out these autumn greens with tart pomegranate seeds, crunchy pepitas, and a shower of Parmesan.

Okonomiyaki Tater Tots

Crispy tots topped with savory-sweet sauce, mayonnaise, furikake, scallion, and katsuobushi.

Classic French Bouillabaisse With Rouille

This flexible recipe is all you need to bring this iconic Provençal seafood stew to your table.

White Bean Turkey Chili

A dash of cocoa powder adds depth and richness to the broth of this easy turkey chili.

One-Pot Chicken Thighs With Cilantro Rice and Beans

This one-pot dinner cooks chicken thighs directly on top of a bed of flavorful cilantro rice studded with black beans for a complete dinner.