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.
1 onion, diced
2 cups chicken broth
1 ½ lbs skinless, boneless chicken thighs (preferably organic)
2 tbsp fresh cilantro, chopped finely
2 tbsp fresh Italian parsley, chopped finely
For the phyllo layers:
10 sheets (about 17×12 inches) of defrosted phyllo
CategoryLunch, Breakfast, Dinner, Oven BakedCuisineMoroccan Recipes, North African RecipesCooking MethodMain Course
Ingredients
1 onion, diced
2 cups chicken broth
1 ½ lbs skinless, boneless chicken thighs (preferably organic)
2 tbsp fresh cilantro, chopped finely
2 tbsp fresh Italian parsley, chopped finely
For the phyllo layers:
10 sheets (about 17×12 inches) of defrosted phyllo
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