Ingredients for Bisteeya Or Moroccan Chicken Pie
- 14 tablespoons (1 3/4 sticks) butter, divided
- Whole Chickens
- Onion
- Salt And Pepper
- 2 teaspoons ground cinnamon
- 1 tablespoon grated fresh ginger
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper (optional)
- Saffron Thread
- 1/2 teaspoon turmeric
- 1 cup chicken stock
- 4 large eggs
- Fresh Cilantro
- Fresh Parsley
- Blanched Almond
- Powdered Sugar
- 16 sheets phyllo pastry
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Bisteeya Or Moroccan Chicken Pie? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Bisteeya Or Moroccan Chicken Pie
- Melt 2 tablespoons of butter in a large skillet over medium heat. Add 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces. Add 1 large onion, chopped, 1 teaspoon salt, 1 teaspoon black pepper, 2 teaspoons ground cinnamon, 1 tablespoon grated fresh ginger, 1 teaspoon ground cumin, 1/2 teaspoon cayenne pepper (optional), a pinch of saffron threads, 1/2 teaspoon turmeric, and 1 cup chicken stock.
- Bring to a simmer, cover, and cook until chicken is cooked through and tender, about 45 minutes.
- Remove chicken from the skillet and let cool slightly. Once cool enough to handle, remove all bones and shred chicken into 1-inch pieces.
- Strain the cooking liquid, reserving 1 cup. Return the liquid to the skillet and bring to a simmer. Whisk in 4 large eggs gently until the eggs are cooked and most of the liquid is absorbed, about 4-5 minutes.
- Stir in the shredded chicken, 1/4 cup chopped cilantro, 1/4 cup chopped parsley, salt, and pepper to taste. Set aside.
- Preheat oven to 375°F (190°C).
- Toast 1/2 cup whole almonds in the preheated oven until lightly golden, about 5-7 minutes.
- Coarsely chop the toasted almonds in a food processor or blender. Mix with 3 tablespoons granulated sugar and 3/4 teaspoon ground cinnamon. Set aside; reserve some for garnish.
- Melt the remaining 12 tablespoons of butter.
- Brush a 12-inch pie plate with some melted butter.
- Layer 8 sheets of phyllo pastry in the pie plate, brushing each sheet with melted butter. Allow the phyllo to extend over the edges of the pan.
- Spread the chicken mixture evenly over the phyllo pastry.
- Sprinkle the almond mixture evenly over the chicken filling.
- Fold the overhanging phyllo over the filling.
- Layer another 8 sheets of phyllo pastry on top, brushing each sheet with melted butter, tucking overhanging edges under.
- Brush the top crust with remaining melted butter.
- Bake for 20-25 minutes, or until the crust is golden brown and flaky.
- Garnish with the reserved cinnamon-sugar mixture and serve warm.
Nutrition Information (Approximate per serving)
Sodium
43 g
Sugar
47g
Fat
207g
Carbs
22g
