Name: B’Stilla (Moroccan Chicken Pie) by Burma Spice
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Cuisine: Moroccan Recipes
Ingredients: 2 lbs chicken thighs, breast or legs; 2 cups chicken stock; 2 tbsp water, heated; ¼ tsp saffron threads; 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; 3 tbsp cilantro, finely chopped; 3 tbsp parsley, finely chopped; 1 tbsp kosher or sea salt; ½ tsp black pepper; 3 eggs, beaten; 10 - 14 sheets phyllo; ¼ cup powdered (confectioner’s) sugar; 1 tbsp cinnamon; ½ cup butter, melted; whole almonds (optional garnish); ⅓ cup Marcona almonds; 3 tbsp sugar; 1 tsp cinnamon; ¼ cup palm sugar; ¾ tsp arrowroot powder

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

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 cups chicken stock

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