B'stilla

Name: B'stilla
Prep time: 40 min
Cook time: 1 h 30 min
Total time: 2 h 10 min
Yield: 8 serving(s)
Ingredients: 1/4 cup butter, plus; 1/2 cup additional butter, melted, for brushing phyllo; 2 (4 lb) chicken; 2 bunches parsley, chopped; 1 large onion, minced; 1/4 teaspoon crumbled saffron thread; 1/2 lb blanched whole almond, toasted lightly, cooled and ground; 1 1/4 cups icing sugar; 4 large eggs, beaten lightly; 1/2 teaspoon pepper; 3 teaspoons cinnamon; 10 sheets phyllo pastry, covered with damp towel

Submitted by evelynathens

"A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!"

Download

photo by strawberrybird

Ready In:: 2hrs 10mins
Ingredients:: 12
Serves:: 8

ingredients

¹⁄₄ cup butter, plus
¹⁄₂ cup additional butter, melted, for brushing phyllo
2 (4 lb) chicken
2 bunches parsley, chopped
1 large onion, minced
¹⁄₄ teaspoon crumbled saffron thread
¹⁄₂ lb blanched whole almond, toasted lightly, cooled and ground
1 ¹⁄₄ cups icing sugar
4 large eggs, beaten lightly
¹⁄₂ teaspoon pepper
3 teaspoons cinnamon
10 sheets phyllo pastry, covered with damp towel

directions

In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
Bring mixture to boil and simmer, covered, for 45 minutes.
Transfer chicken to cutting board, reserving liquid, and let cool.
Shred chicken and return meat to liquid.
Bring to boil and cook, stirring, until almost all liquid is evaporated.
Let cool.
In a bowl, combine almonds and 1 cup of sugar.
Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
Preheat oven to 330°F and place rack in middle of oven.
Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
Brush generously with butter.
Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
Sprinkle remaining almond mixture over phyllo and top with chicken.
Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
Bake pastry for 25-30 minutes, or until crisp and golden.
Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.

Questions & Replies

Got a question? Share it with the community!

Reviews

I have had this at a restaurant before. It is an incredible mix of flavors! Try it!

Bekah
I ate this last week at our local technical college. I've seen it (the recipe) before, but never tasted it. They made it with squab, and served it with a salad of rocket dressed with pomegranate seeds. It's fantastic, so give this recipe a try.

JustJanS
I halved the recipe. Everything came out very good, but we just didn't like the sweet and savory combination. I gave it 5 stars because the formula and directions of the recipe was great, but it just wasn't to our liking.

strawberrybird
This was excellent! I did boneless chicken breasts instead of whole chickens and I didn't have any saffron, but otherwise I followed the recipe exactly. DH had his doubts at first, but once he had a taste he kept going back for more. I love the sweet/savory concept.

Chilicat
I've been looking for this recipe since I tasted it at a Spanish tapas restaurant. It's almost like a dessert -- only with chicken. To make it much easier, I just used cooked, cut up pieces of chicken breast. I also left out the saffron pieces. It was still very tasty. Thank you for posting the recipe!

ShaGun

see 2 more reviews

Tweaks

This was excellent! I did boneless chicken breasts instead of whole chickens and I didn't have any saffron, but otherwise I followed the recipe exactly. DH had his doubts at first, but once he had a taste he kept going back for more. I love the sweet/savory concept.

Chilicat