B Stilla Recipe

Ingredients for B Stilla

• 1/2 cup (1 stick) butter, plus extra for brushing
• Chicken
• 1/2 cup chopped fresh parsley
• 1 medium onion, chopped
• Saffron Thread
• Whole Almond
• Icing Sugar
• 2 large eggs
• 1/4 teaspoon black pepper
• 3 teaspoons ground cinnamon
• Phyllo Pastry

How to Make B Stilla

1. Melt 1/2 cup (1 stick) butter in a large pot over medium heat. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces, 1/2 cup chopped fresh parsley, 1 medium onion, chopped, 1/4 teaspoon saffron threads, and 2 cups water.
2. Bring the mixture to a boil, then reduce heat and simmer, covered, for 45 minutes, or until chicken is cooked through.
3. Transfer the chicken to a cutting board, reserving the cooking liquid. Let cool slightly.
4. Shred the chicken and return the meat to the reserved liquid.
5. Bring the mixture to a boil and cook, stirring frequently, until almost all of the liquid has evaporated (about 10-15 minutes).
6. Let the chicken mixture cool completely.
7. In a medium bowl, combine 1 cup slivered almonds and 1 cup granulated sugar.
8. Add 1/2 of the almond mixture to the cooled chicken. Stir in 2 large eggs, lightly beaten, 1/4 teaspoon black pepper, and 2 teaspoons ground cinnamon.
9. Preheat oven to 330°F (165°C). Position a rack in the middle of the oven.
10. Butter a 13 x 14 inch ovenproof dish. Line the dish with 1 sheet of phyllo pastry, brushing it generously with melted butter.
11. Layer 5 more sheets of phyllo pastry, buttering each sheet generously.
12. Sprinkle the remaining almond mixture over the phyllo pastry. Top with the chicken mixture.
13. Cover with the remaining 4 sheets of phyllo pastry, buttering each sheet and folding in the edges to enclose the filling. Brush the top with additional melted butter.
14. Bake for 25-30 minutes, or until the pastry is crisp and golden brown.
15. Sift 1/2 cup granulated sugar and 1 teaspoon ground cinnamon over the top of the baked pie.