Chicken, raisin and almond bastilla

Heat the oven to 350.

In a small saucepan bring the stock to a light boil and add the saffron.

In a large pot over medium-high heat melt the butter.

Finely dice the onion. Add the chicken breasts and cook until golden.

Cook 10 minutes or until the onions are translucent. Add cinnamon, cumin, nutmeg and red pepper.

Return the chicken to the pot with the saffron-infused stock, cover and simmer until the chicken is cooked through.

Shred the meat with two forks and discard skin and bones.

Stir in the raisins, slivered almonds, lightly beaten eggs and chopped cilantro. Refrigerate until ready to use.

Lay one sheet of phyllo on a clean surface and brush completely with melted butter. Lay the second across the first to form a plus sign, the third diagonally, the next diagonally again, buttering each.

Brush the inside of a nine inch ring-form pan with melted butter, set the phyllo over the center, add the chicken filling and fold the phyllo edges over it.

Bake 45 minutes.