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.

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
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