B’Stilla (Moroccan Chicken Pie) by Burma Spice

B’Stilla (Moroccan Chicken Pie) by Burma Spice

B’Stilla is a Moroccan chicken pie that features both savory and slightly sweet flavors that mix surprisingly well together. This meat pie is made with delicate layers of flaky, buttered phyllo pastry and filled in three tiers with heartily spiced chicken. (Although, traditionally, this dish would be made with squab or pigeon.)

RatingDifficultyIntermediate
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B’Stilla (Moroccan Chicken Pie) by Burma Spice
Yields1 Serving
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

Perfectly balanced, the spices dance aromatically in your mouth with every bite. We can see why B’Stilla is traditionally served for special occasions. We can also see how hungry, eager faces sitting around a table, awaiting a plate full of savory-sweet meat pie, could become just enough of a special occasion to justify making and serving this delicious dish…anytime.

 2 lbs chicken thighs, breast or legs
 2 tbsp water, heated
 ¼ tsp saffron threadscrumbled
 2 tbsp olive oil
 1 onion, diced
 3 garlic cloves, minced
 1 tsp ginger, minced
 1 ½ tbsp ras el hanout
 ½ tsp red chile flakes(or substitute ¼ teaspoon ground Thai chili)
 3 tbsp cilantro, finely chopped
 3 tbsp parsley, finely chopped
 3 eggs, beaten
Phyllo:
 10 - 14 sheets phyllothawed if frozen (depending on whether you use 2 or 3 sheets phyllo between layers)
 1 tbsp cinnamon
 ½ cup butter, melted
 whole almonds (optional garnish)
Almond Cinnamon Sugar:
  cup Marcona almonds(or your favorite almonds), and a handful of almonds for garnish
 3 tbsp sugar
 1 tsp cinnamon
For making confectioner’s sugar:
 ¼ cup palm sugar

Ingredients

 2 lbs chicken thighs, breast or legs
 2 tbsp water, heated
 ¼ tsp saffron threadscrumbled
 2 tbsp olive oil
 1 onion, diced
 3 garlic cloves, minced
 1 tsp ginger, minced
 1 ½ tbsp ras el hanout
 ½ tsp red chile flakes(or substitute ¼ teaspoon ground Thai chili)
 3 tbsp cilantro, finely chopped
 3 tbsp parsley, finely chopped
 3 eggs, beaten
Phyllo:
 10 - 14 sheets phyllothawed if frozen (depending on whether you use 2 or 3 sheets phyllo between layers)
 1 tbsp cinnamon
 ½ cup butter, melted
 whole almonds (optional garnish)
Almond Cinnamon Sugar:
  cup Marcona almonds(or your favorite almonds), and a handful of almonds for garnish
 3 tbsp sugar
 1 tsp cinnamon
For making confectioner’s sugar:
 ¼ cup palm sugar
B’Stilla (Moroccan Chicken Pie) by Burma Spice

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