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Recipe Category: Pastries » Main Courses

Moroccan Chicken Pie (B’stilla)

My relatively quick version of this famous sweet and spicy Moroccan chicken pie, the B’stilla (pronounced pas-tee-ya).

Serves: 4-6
Preparation Time: 20 minutes
Cooking time: 25 minutes
  • 1/3 cup toasted slivered almonds
  • 1 teaspoon cinnamon
  • 2 teaspoons icing sugar
  • 1/4 teaspoon saffron threads
  • 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

Blend almonds, cinnamon and icing sugar together in a nut mill, or in 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, and 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 almonds. Gather up the overhanging pastry to cover the 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.

Author: Naomi Crisante
Date Created: 15/11/2020