Morrocan-Style Chicken Pie (B’STILLA) by Turn Table Kitchen

Morrocan-Style Chicken Pie (B’STILLA) by Turn Table Kitchen

B’stilla. Now that’s a word you’ve probably never heard before (perhaps I’m being presumptuous). Until a few years ago, it certainly wasn’t a dish I was familiar with. But I’ve quickly learned to love it, and finally, finally attempted to make it at home. To be clear, this is not the traditional Moroccan dish made with squab and layers of phyllo dough. However, the concept is similar: the filling made with (in this case) chicken is loaded with a bevy of warming spices, fresh herbs and dotted with plump, golden raisins.

RatingDifficultyIntermediate
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Morrocan-Style Chicken Pie (B’STILLA) by Turn Table Kitchen
Yields6 Servings
Prep Time20 minsCook Time1 hr 10 minsTotal Time1 hr 30 mins
 2 tbsp olive oil
 1 onion, diced
 ½ tsp turmeric
 2 cups chicken broth
 1 ½ lbs skinless, boneless chicken thighs (preferably organic)
  cup golden raisins
 2 tbsp fresh cilantro, chopped finely
 2 tbsp fresh Italian parsley, chopped finely
For the phyllo layers:
 ½ cup almonds
 ½ tsp kosher salt
 10 sheets (about 17×12 inches) of defrosted phyllo
 ½ cup buttermelted

Ingredients

 2 tbsp olive oil
 1 onion, diced
 ½ tsp turmeric
 2 cups chicken broth
 1 ½ lbs skinless, boneless chicken thighs (preferably organic)
  cup golden raisins
 2 tbsp fresh cilantro, chopped finely
 2 tbsp fresh Italian parsley, chopped finely
For the phyllo layers:
 ½ cup almonds
 ½ tsp kosher salt
 10 sheets (about 17×12 inches) of defrosted phyllo
 ½ cup buttermelted
Morrocan-Style Chicken Pie (B’STILLA) by Turn Table Kitchen

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