Moroccan Chicken-Filled Brik

Prepare sauce: In a small saucepan over medium-high heat, combine saffron, honey, orange zest, and juice. Bring to a boil. Reduce heat to low and let cook slowly until mixture thickens, about 15 minutes. Remove from heat and let cool.

Prepare basteeya mixture: Preheat the oven to 220°F. Place saffron threads into a bowl, and pour 1/2 cup boiling water over them. Let saffron steep. In the meantime, rub 1 tablespoon Ras el hanout into the chicken legs and let marinate for 10 minutes.

In a sauté pan with a lid, heat oil over medium heat. Add onions, and sauté until translucent.  Add ginger, garlic, and remaining 2 tablespoons Ras el hanout, and continue to cook until onions caramelize, about 5 minutes. Add chicken, saffron with the water, and broth. Cover chicken parchment paper and place lid on pot. Cook in oven until the meat is falling off the bone, about 1 1/2 hours. Let cool. Pick chicken meat off the bones and reserve. Place pan with braising liquid over medium heat, and reduce liquid by half. Reduce heat to low, and add eggs. Cook, stirring continually, until eggs set up, approximately 5 minutes. Your mixture should be smooth and custard-like.

Scoop the mixture and place into a strainer to release extra liquid. Add the mixture to a bowl with the chicken. Add almonds, cilantro, confectioners’ sugar, cinnamon, and orange blossom water; mix well. Season with salt and pepper. Lay 10 wonton skins at a time on a work surface. Place a tablespoon of the basteeya mixture on each skin. Wet the edges of the skin, and fold in half, forming triangles; press to seal edges. Pour 1 inch oil in a sauté pan, and heat to 325°F. Fry the triangles until brown and crispy, about 40 seconds per side. To serve, garnish with confectioners’ sugar and cinnamon. Drizzle the saffron honey sauce on top.

*Ras el Hanout is a Moroccan spice blend, usually sold pre-mixed. To make your own simplified version from spices currently in your cabinet, combine 2 teaspoons nutmeg, 1 teaspoon each salt and ginger, 1/2 teaspoon each black pepper, allspice, and cinnamon.