B Stilla
Indulge in the rich, savory-sweet flavors of B’Stilla, a traditional Moroccan chicken pie that beautifully blends fragrant spices, tender shredded chicken, and a touch of sweetness wrapped in golden, flaky phyllo dough. This stunning dish features layers of aromatic cinnamon, turmeric, ginger, and saffron, combined with a creamy egg custard and a crunchy almond-sugar mixture for a perfect balance of textures and flavors. Delicately garnished with powdered sugar and cinnamon, B’Stilla is as visually enchanting as it is delicious—making it an impressive main dish for special occasions or an exotic twist for dinner gatherings. Serve warm for an irresistibly comforting experience that will transport your taste buds straight to the heart of Morocco.
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Ingredients
- 4 pieces Chicken thighs
- 1 large, finely chopped Onion
- 3 cloves, minced Garlic
- 4 tablespoons Butter
- 2 teaspoons Ground cinnamon
- 1.5 teaspoons Ground ginger
- 1 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 0.5 teaspoons, crumbled Saffron threads
- 0.25 cup Chopped parsley
- 0.25 cup Chopped cilantro
- 4 large Eggs
- 1 cup, toasted and finely chopped Almonds
- 2 tablespoons Powdered sugar
- 8 sheets, thawed Phyllo dough
- 0.25 cup Vegetable oil or melted butter
- 1 teaspoon Ground cinnamon (for garnish)
- 2 tablespoons Powdered sugar (for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Pepper
Directions
Step 1
Preheat your oven to 350°F (175°C).
Step 2
In a large pot, melt 2 tablespoons of butter over medium heat. Add the chopped onion and garlic, cooking until the onion becomes translucent, about 5 minutes.
Step 3
Add the chicken thighs, ground cinnamon, ginger, turmeric, paprika, saffron, salt, and pepper to the pot. Stir well to coat the chicken with spices.
Step 4
Pour in 1 cup of water. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 30-40 minutes, or until the chicken is fully cooked and tender.
Step 5
Remove the chicken from the pot and set it aside to cool slightly. Shred the meat into small pieces, discarding the skin and bones.
Step 6
Continue simmering the cooking liquid in the pot until it reduces by half. Then, crack the eggs into the mixture and whisk continuously over low heat until the liquid thickens into a custard-like consistency. Stir in the shredded chicken, parsley, and cilantro.
Step 7
In a small bowl, mix the toasted almonds with 2 tablespoons of powdered sugar and 1 teaspoon of cinnamon. Set aside.
Step 8
Brush a deep pie dish or ovenproof skillet with melted butter or oil. Lay one sheet of phyllo dough over the dish, allowing the edges to hang over. Brush the sheet lightly with butter or oil. Repeat with 6 more sheets, layering them in a circular pattern to fully cover the dish with overhanging edges.
Step 9
Spread half of the almond mixture over the bottom layer of phyllo. Add the chicken and egg mixture evenly on top. Cover with the remaining almond mixture.
Step 10
Fold the overhanging phyllo dough over the filling. Lay the remaining phyllo sheet on top, tucking it under the edges for a neat seal. Brush the entire surface with butter or oil.
Step 11
Bake in the preheated oven for 25-30 minutes, or until the pastry is golden and crisp.
Step 12
Allow the B'Stilla to cool slightly before carefully removing it from the dish. Dust the top with powdered sugar and a sprinkle of ground cinnamon for garnish.
Step 13
Slice and serve warm. Enjoy your traditional Moroccan B'Stilla!
Nutrition Facts
| Serving size | 290.3 grams (290.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 804 |
| Total Fat 65.50g | 84% |
| Saturated Fat 31.90g | 160% |
| Polyunsaturated Fat 1.40g | |
| Cholesterol 876mg | 292% |
| Sodium 582mg | 25% |
| Total Carbohydrate 26.30g | 10% |
| Dietary Fiber 4.40g | 16% |
| Total Sugars 16.60g | |
| Protein 27.00g | 54% |
| Vitamin D 173IU | 865% |
| Calcium 202mg | 16% |
| Iron 6mg | 34% |
| Potassium 458mg | 10% |
Source of Calories