Ingredients for Moroccan Chicken Pie Bstilla
- 4 cups chicken broth
- 1/4 teaspoon saffron threads
- 2 cloves garlic, minced
- 2 cinnamon sticks
- 1 tablespoon ground coriander
- 1 teaspoon ground turmeric
- 1 medium onion, chopped
- 1 medium carrot, chopped
- 1/2 cup fresh flat-leaf parsley, chopped
- 6 large eggs
- 1 cup (2 sticks) unsalted butter, melted
- 2 cups blanched slivered almonds
- 1/3 cup powdered sugar, plus more for garnish
- 1 teaspoon ground cinnamon, plus more for garnish
- 1 (16 ounce) package phyllo dough
- 1/2 cup dry bread crumbs
- 4 cups cooked shredded chicken
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How to Make Moroccan Chicken Pie Bstilla
- Heat 4 cups of chicken broth in a 4-quart saucepan over medium heat.
- Add 1/4 teaspoon saffron threads, 2 cloves minced garlic, 2 cinnamon sticks, 1 tablespoon ground coriander, 1 teaspoon ground turmeric, 1 medium onion (chopped), and 1 medium carrot (chopped).
- Bring the broth to a boil, then reduce heat and simmer uncovered for 20 minutes.
- Remove cinnamon sticks. Reduce heat to medium.
- Stir in 1/2 cup chopped fresh parsley and 6 large eggs, stirring gently until the eggs are scrambled but not dry.
- Remove the egg and vegetable mixture with a slotted spoon and place it in a colander set over a bowl to drain.
- In a heavy skillet, melt 1/2 cup (1 stick) unsalted butter over medium heat.
- Add 2 cups slivered almonds and brown them gently in the butter, ensuring not to burn them. This should take about 5-7 minutes.
- Remove from heat and let cool completely.
- Transfer the cooled almonds to a food processor fitted with a metal blade.
- Add 1/3 cup powdered sugar and 1 teaspoon ground cinnamon.
- Pulse until the almonds are finely ground but not into a paste.
- Set aside.
- Preheat oven to 400°F (200°C).
- Unwrap the phyllo dough and cover it with a damp kitchen towel to prevent drying.
- Brush a 13 x 9 inch ovenproof baking dish with melted butter.
- Brush one sheet of phyllo with melted butter, sprinkle with 1 tablespoon breadcrumbs, and place it in the prepared baking dish.
- Repeat with 5 more sheets of phyllo, brushing each with butter and sprinkling with breadcrumbs.
- Spread half of the cooked egg and vegetable mixture over the phyllo layer, and sprinkle with half of the ground almond mixture.
- Cover with 2 more sheets of phyllo, brushed with butter and sprinkled with breadcrumbs.
- Top with all the cooked chicken, then add 2 more sheets of phyllo, brushed with butter and sprinkled with breadcrumbs.
- Top with the remaining egg/vegetable mixture and the remaining ground almond mixture.
- Cover the pie with 4 more sheets of phyllo, each buttered and sprinkled with breadcrumbs.
- Bake for 30-40 minutes, or until the phyllo is golden brown and crispy.
- Remove from oven and let rest for 5 minutes before serving.
- Sprinkle with powdered sugar and ground cinnamon before serving.
- Serve warm and enjoy!
Nutrition Information (Approximate per serving)
Sodium
37 g
Sugar
32g
Fat
93g
Carbs
16g
