Braised Bartlett Pear and Chicken Pastilla, Corporate Executive Chef Select Restaurants Inc. (Cleveland-based) Top of the Hub Boston. From Mark Porcaro

Ingredients

Yield: 1 (9-inch) pie, 6-8 servings

1 T. coriander seeds or 1 t. ground

coriander

1 t. cumin seeds or ¼ t. ground cumin

2 T. cinnamon

1 T. fresh ginger, grated

1 t. ground allspice

1 t. canola oil

1 lb. boneless, skinless chicken thighs

¼ t. each salt and black pepper

3 cups (1 lb.), diced Bartlett pears

2 large (1 lb.), onions, chopped

3 cups reduced-sodium chicken broth

½ cup heavy cream

3 large eggs

1 large egg yolk

¼ cup mild olive oil

10 (13- x 17-inch) phyllo sheets

½ cup toasted almonds, chopped

1 T. powdered sugar

¼ t. cinnamon

Method

1 If using whole seeds, grind coriander and cumin in spice grinder or crush with mortar and pestle. Add cinnamon, ginger and allspice. Set aside.

2 Heat canola oil in deep skillet. Season chicken with salt and pepper. Brown in oil on both sides. Remove from pan; set aside.

3 Add pears and onion to pan; sauté until lightly caramelized, about 10 minutes.

4.Stir in spice mixture; cook 1-2 minutes, until spices are fragrant. Return chicken to pan. Add broth and cream. Cover; simmer over low heat, about 30 minutes, until chicken is cooked through. Transfer chicken to plate to cool.

5 Continue to simmer sauce until thickened, reducing by half. Beat eggs and yolk; stir into sauce. Cook on low heat, about 10 minutes, until sauce thickens again.

6 Shred chicken into bite-size pieces; return to pear mixture. Adjust seasoning with salt and pepper.

7 Preheat oven to 350ºF. Lightly oil 9-inch round springform pan. Fold 1 phyllo sheet in half; place on bottom of pan.

8.Brush with oil. Evenly arrange eight overlapping phyllo sheets in pan, draping ends over sides, lightly brushing each sheet with olive oil.

9.Spoon chicken/pear mixture into pan; top evenly with almonds. Fold ends of phyllo over filling; brush top with oil. Bake 45 minutes until golden-brown.

10 Let stand 10 minutes. Combine powdered sugar and cinnamon; sift over top. Remove sides of pan. Cut into wedges.