Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) by Foodie On Board

Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) by Foodie On Board

I think that many cultures have a tradition of meat pies, or pastries filled with meat, but my new found favorite is this savory and sweet chicken phyllo pie from Morocco. I love the buttery crunch of the phyllo pastry and the way that Moroccans add sweetness to Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) by combining the meat with dried fruit such as apricots or raisins, and then dusting the top of the pie with icing sugar and cinnamon.

RatingDifficultyIntermediate
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Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) by Foodie On Board
Yields8 Servings
Prep Time30 minsCook Time1 hrTotal Time1 hr 30 mins

The result is a rich, exotic dish with a surprising burst of sweetness when our taste buds meet the dried apricots and the dusting of sugar that tops the pie

 2 tbsp olive oil
 6 chicken thighs, skinless, bone in
 1 medium onion, diced
 1 tsp ginger
 1 tsp cumin
 ½ tsp turmeric
 ¼ tsp saffron
 ½ cup chicken stock
 2 eggs, beaten
 ¼ cup cilantro, chopped
 ¼ cup parsley, chopped
 1 cup dried apricots, rehydrated in boiling water or orange juice
 ½ cup round almonds, lightly toasted
 2 tbsp icing sugar
 ½ tsp cinnamon
 4 – 6 sheets phyllo, cut in half lengthwise

Ingredients

 2 tbsp olive oil
 6 chicken thighs, skinless, bone in
 1 medium onion, diced
 1 tsp ginger
 1 tsp cumin
 ½ tsp turmeric
 ¼ tsp saffron
 ½ cup chicken stock
 2 eggs, beaten
 ¼ cup cilantro, chopped
 ¼ cup parsley, chopped
 1 cup dried apricots, rehydrated in boiling water or orange juice
 ½ cup round almonds, lightly toasted
 2 tbsp icing sugar
 ½ tsp cinnamon
 4 – 6 sheets phyllo, cut in half lengthwise
Moroccan Chicken Pie with Apricots and Almonds (B’Stilla) by Foodie On Board

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