Name: B’stilla Moroccan Chicken Pie – my beating heart!! by Lambs’ Ears & Honey
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 2 h 20 min
Yield: 8
Cuisine: Moroccan Recipes
Ingredients: 125 g Butter; 700 g chicken thighs, boneless; 1 onion, chopped; 2 cloves garlic, crushed; 1 cinnamon stick; 1 tsp ground ginger; 1 ½ tsp ground cumin; ¼ tsp cayenne pepper, or dried chilli; ½ tsp ground turmeric; 250 mls chicken stock; 1 pinch saffron threads,; 1 lemon, juiced; 1 bunch flat leaf parsley; 1 bunch coriander; 2 eggs, beaten; 80 g toasted almonds; 2 tbsp icing sugar; 1 tsp cinnamon; 1 pkt filo pastry

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

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 cinnamon stick

1 tsp ground ginger

1 ½ tsp ground cumin

¼ tsp cayenne pepper, or dried chilli

½ tsp ground turmeric

250 mls chicken stock

1 pinch saffron threads, soaked in the stock

1 lemon, juiced