Moroccan Chicken Pastilla (Phyllo Pie)

Method

1. Season the chicken. Pat the chicken thighs dry and season both sides with kosher salt and black pepper.
2. Brown the chicken. Heat 2 tablespoons olive oil in a large pan over medium-high heat. Sear the chicken until browned on both sides, about 5 minutes. Transfer to a plate.
3. Soften the onion. Add the onion and garlic to the same pan, along with a little more olive oil if needed. Season with a pinch of kosher salt. Cook over medium heat, stirring regularly, until the onion softens.
4. Cook the chicken. Add the water and spices and bring to a boil. Return the chicken to the pan and cook over medium-high heat for about 10 to 15 minutes, until the chicken reaches 165°F and the liquid has reduced by half.
5. Finish the filling. Transfer the chicken to a cutting board, leaving the cooking liquid in the pan. Shred the chicken with two forks or a fork and knife. Gently stir the beaten eggs into the liquid, then return the chicken to the pan. Stir in the dates, almonds, and parsley. Remove from the heat.
6. Heat the oven and prepare the dish. Heat the oven to 375°F and place a rack in the center. Brush the bottom and sides of a 10-inch pie dish or oven-safe skillet with olive oil.
7. Layer the phyllo. Fold one sheet of phyllo in half lengthwise and brush the top with olive oil. Lay it across the middle of the dish, leaving the ends hanging over the sides. Repeat with seven more sheets, rotating the dish as you go so the phyllo covers the bottom and hangs over all around.
8. Add the filling. Spoon the chicken mixture over the phyllo. Cover it with the remaining two sheets, brushing each with olive oil. Fold the overhanging phyllo over the filling and brush the top with more olive oil.
9. Bake and finish. Bake on the center rack for 15 to 20 minutes, rotating the dish occasionally, until the phyllo is cooked and golden brown. Lightly dust with powdered sugar and serve immediately.