B’stilla Moroccan Chicken Pie – my beating heart!! by Lambs’ Ears & Honey

Most spoken Languages in Africa

B’stilla – or bisteeya or lots of other spellings – is a classic Moroccan chicken pie, traditionally made with pigeon or squab, but also with chicken, combining both sweet and savory elements. It is also something that I have been dying to try ever since I first saw a recipe for it. 

RatingDifficultyBeginner
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Most spoken Languages in Africa
Yields8 Servings
Prep Time1 hrCook Time1 hr 20 minsTotal Time2 hrs 20 mins

This recipe for my Moroccan chicken pie is the adapted version that I finally placed with a flourish (and some baked carrots) on the dinner table last night. It’s, rich, sublimely tasty, and not difficult. If required, it can be made in two steps, making it great for a feasting table as it can be prepared in part the day before. 

 125 g ButterNOT margarine
 700 g chicken thighs, boneless
 1 onion, chopped
 2 cloves garlic, crushed
 1 ½ tsp ground cumin
 ¼ tsp cayenne pepper, or dried chilli
 250 mls chicken stock
 1 pinch saffron threads, soaked in the stock
 1 lemon, juiced
 1 bunch flat leaf parsley
 1 bunch coriander
 2 eggs, beaten
 80 g toasted almonds chopped
 2 tbsp icing sugar
 1 tsp cinnamon
 1 pkt filo pastry

Ingredients

 125 g ButterNOT margarine
 700 g chicken thighs, boneless
 1 onion, chopped
 2 cloves garlic, crushed
 1 ½ tsp ground cumin
 ¼ tsp cayenne pepper, or dried chilli
 250 mls chicken stock
 1 pinch saffron threads, soaked in the stock
 1 lemon, juiced
 1 bunch flat leaf parsley
 1 bunch coriander
 2 eggs, beaten
 80 g toasted almonds chopped
 2 tbsp icing sugar
 1 tsp cinnamon
 1 pkt filo pastry
B’stilla Moroccan Chicken Pie – my beating heart!! by Lambs’ Ears & Honey

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