Bisteeya or Moroccan Chicken Pie

Discover the irresistible layers of savory and sweet in Bisteeya, or Moroccan Chicken Pie, a show-stopping dish that embodies the vibrant flavors of Moroccan cuisine. Tender, spiced chicken mingles with a rich, herb-infused egg custard and crunchy toasted almonds, all wrapped in buttery, flaky phyllo dough baked to golden perfection. This pie strikes a perfect balance with hints of cinnamon and a light dusting of powdered sugar, creating a sweet-savory harmony that’s both unexpected and delightful. Whether for a special dinner or a festive occasion, this elegant dish is as visually stunning as it is delicious. Easy to customize and perfect for sharing, Bisteeya is a culinary adventure your guests won’t forget.

Nutriscore Rating: 67/100

Prep Time:45 mins

Cook Time:60 mins

Total Time:105 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on preferred)
• 2 medium Yellow onion, finely chopped
• 4 cloves Garlic, minced
• 2 teaspoons Ground ginger
• 0.5 teaspoon Ground cinnamon
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 0.5 cup Fresh parsley, finely chopped
• 0.5 cup Fresh cilantro, finely chopped
• 2 cups Chicken broth
• 4 large Eggs
• 0.5 cup Butter, melted
• 10 sheets Phyllo dough sheets, thawed
• 0.75 cup Almonds, toasted and finely chopped
• 2 tablespoons Powdered sugar
• 1 teaspoon Salt
• 1 teaspoon Black pepper

Directions

Step 1

In a large pot or Dutch oven over medium heat, place the chicken thighs, onions, garlic, ground ginger, cinnamon, turmeric, coriander, salt, and pepper. Add the chicken broth and bring to a boil.

Step 2

Reduce the heat to low, cover the pot, and simmer for 30–40 minutes, or until the chicken is tender and cooked through.

Step 3

Once done, remove the chicken from the pot and set aside to cool. Shred the meat, discarding the skin and bones. Reserve the cooking liquid.

Step 4

In the same pot with the cooking liquid, add the chopped parsley and cilantro. Beat the eggs in a bowl and gradually whisk them into the simmering liquid over low heat. Continue cooking and stirring until the mixture thickens into a custard-like consistency. Remove from heat and set aside.

Step 5

Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or a round baking pan.

Step 6

Lay one sheet of phyllo dough over the pie dish, letting the edges hang over the sides. Brush the sheet with melted butter. Layer 4–5 more sheets in the same manner, brushing each with butter and rotating the sheets slightly to cover the dish evenly.

Step 7

Spread the shredded chicken evenly in the pie dish, followed by a layer of the egg mixture. Sprinkle the chopped toasted almonds over the top.

Step 8

Fold the overhanging edges of phyllo over the filling. Cover the top with 4–5 more sheets of phyllo, brushing each with butter and tucking the edges to seal the pie.

Step 9

Bake in the preheated oven for 30–35 minutes, or until the phyllo is golden brown and crisp.

Step 10

Remove the pie from the oven and let it cool slightly. Dust the top with powdered sugar and an optional sprinkle of ground cinnamon before serving.

Step 11

Slice and serve warm.

Nutrition Facts

Serving size	1501.9 grams (1501.9g)

Amount per serving	% Daily Value*
Calories	2064

Total Fat 160.90g	206%
Saturated Fat 78.10g	391%
Polyunsaturated Fat 0.00g
Cholesterol 634mg	211%
Sodium 1553mg	68%
Total Carbohydrate 62.00g	23%
Dietary Fiber 14.90g	53%
Total Sugars 28.70g
Protein 99.40g	199%

Vitamin D 110IU	551%
Calcium 551mg	42%
Iron 17mg	96%
Potassium 3185mg	68%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 69.2%

Protein: 19.0%

Carbs: 11.8%