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15/11/2020

Moroccan Chicken Pie (B’stilla)

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This majestic Moroccan pie lifts hearts when it comes to the table. For me, it evokes memories of wandering through the Marrakech spice markets and watching the stall vendors expertly making the delicate warqa pastry before my eyes. I use readily available filo instead, and although B'stilla (pronounced pas-ti-ya) was first made using pigeon, a roast chook does the trick!

Serves:

4-6

Prep Time: 20 minutes

Cooking Time: 25 minutes

Download Recipe PDF

Ingredients

  • 1/3 cup toasted slivered almonds
  • 1 teaspoon cinnamon
  • 2 teaspoons icing sugar
  • 1/4 teaspoon saffron threads
  • sea salt
  • 1 cup boiling water
  • 2 tablespoons olive oil
  • 1 large red onion, finely sliced
  • 2 cloves garlic, crushed
  • 2 teaspoons ras el hanout (Moroccan spice mix)
  • 1 teaspoon honey
  • 1 roast chicken, deboned and shredded
  • 2 eggs, lightly beaten
  • 1/2 cup chopped coriander or continental parsley
  • 8 sheets filo pastry
  • 60g butter, melted
  • icing sugar and cinnamon, for sprinkling

Method

  • Blend almonds, cinnamon and icing sugar together in a nut mill or crush in a mortar and pestle, to a fine powder. Add saffron and 1 teaspoon salt to boiling water and stand.
  • Heat oil in a large frypan and sauté onion and garlic until softened. Add ras el hanout and honey and sauté for 1 minute. Add saffron water, bring to the boil and simmer until reduced by half. Add shredded chicken and cook until heated through. Stir in eggs until just scrambled. Cool slightly and stir in coriander.
  • Brush filo sheets with butter. Lay into a 20-22cm round springform tin, rotating and overlapping the pastry as you go, and letting the pastry overhang the tin. Spoon the chicken filling into the tin and top with almond mixture. Gather up the overhanging pastry to cover the filling and brush with melted butter.
  • Bake at 200°C for 20-25 minutes until golden. Allow to cool for 5 minutes before removing from the tin. Serve sprinkled with a little icing sugar and cinnamon.
  • VARIATION The filling can be used to make individual filo triangles instead. Brush each sheet, fold in half lengthways, spoon filling onto one end and fold up into a triangle, folding continually up the length of the pastry.

Tips

  • TIPS The pie can be made up to 2 hours in advance and reheated before serving.
  • STYLING Drape the overhanging pastry into folds as you are covering the top of the pie, so it has a ruffled appearance.
  • DRINK MATCH Riesling, pinot noir, crisp lager or amber ale.

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