Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) by Foodie On Board
Ingredients
- 2 tbsp olive oil
- 6 chicken thighs, skinless, bone in
- 1 medium onion, diced
- 1 tsp ginger
- 1 tsp cumin
- 1/2 tsp turmeric
- 1/4 tsp saffron
- 1/2 cup chicken stock
- 2 eggs, beaten
- 1/4 cup cilantro, chopped
- 1/4 cup parsley, chopped
- 1 cup dried apricots
- 1/2 cup round almonds, lightly toasted
- 2 tbsp icing sugar
- 1/2 tsp cinnamon
- 4 – 6 sheets phyllo, cut in half lengthwise
- clarified butter or unsalted butter, melted
Instructions
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