Name: Moroccan Chicken Pie
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Moroccan
Ingredients: 1 medium onion, finely chopped; 2 tsp vegetable oil; 3-4 boneless, skinless chicken breast halves; ¼ C minced fresh flat-leaf parsley; 2 Tbsp minced cilantro; ½ tsp ground turmeric; 1 tsp ground ginger; 1 ¼ tsp ground cinnamon; 8 saffron threads; 1 tsp salt; ½ tsp pepper; 3 eggs, lightly beaten; ⅔ cup powdered sugar; 1 cup water; ½ cup whole blanched almonds; 12 sheets thawed phyllo dough; ½ cup melted butter; Ground cinnamon and powdered sugar for garnish

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Moroccan Chicken Pie, also known as B’stilla, is a delightful blend of spices, tender chicken, and flaky pastry. This dish brings together sweet and savory elements that are perfect for any occasion. If you enjoy versatile recipes with rich flavors, you might also want to consider trying out similar dishes like Moroccan Chicken Flatbreads.

Why Make This Recipe

There are many reasons to make Moroccan Chicken Pie. It is a flavorful dish that impresses guests at gatherings or special occasions. The combination of spices like cinnamon and saffron enhances the dish’s aroma, making it a sensory delight. Plus, it’s a fun way to explore Moroccan cuisine right from your kitchen!

How to Make Moroccan Chicken Pie

Ingredients

1 medium onion, finely chopped
2 tsp vegetable oil
3-4 boneless, skinless chicken breast halves
¼ C minced fresh flat-leaf parsley
2 Tbsp minced cilantro
½ tsp ground turmeric
1 tsp ground ginger
1 ¼ tsp ground cinnamon
8 saffron threads
1 tsp salt
½ tsp pepper
3 eggs, lightly beaten
⅔ cup powdered sugar
1 cup water
½ cup whole blanched almonds
½ cup powdered sugar
1 tsp ground cinnamon
12 sheets thawed phyllo dough
½ cup melted butter
Ground cinnamon and powdered sugar for garnish

Directions

In a large saucepan over medium heat, heat the oil. Sauté the onion until golden, about 6-8 minutes.
Add the chicken, parsley, cilantro, turmeric, saffron, water, ginger, and cinnamon. Cover and cook until the chicken is tender, around 20-25 minutes.
Once cooked, transfer the chicken to a bowl or plate and let it cool. Continue to simmer the sauce in the pan.
Add the beaten eggs, salt, pepper, and powdered sugar to the sauce and stir constantly until the eggs are gently scrambled.
Shred the chicken and mix it with the egg mixture. Set aside.
In a blender or food processor, coarsely grind the almonds and mix them with sugar and cinnamon. Set aside.
Preheat the oven to 425 degrees F.
Remove 12 sheets of phyllo from the package and cover the remaining sheets with a damp towel.
Spread a bit of melted butter on a pizza pan or baking sheet. Layer 3 sheets of phyllo, lightly spraying each layer with butter.
Sprinkle the third sheet evenly with half of the almond mixture.
Layer and butter 3 more sheets. Spread the chicken mixture evenly over the top, leaving a 1½” border of phyllo.
Fold over the edges to partially cover the chicken mixture. Layer and butter 3 more sheets over the chicken, sprinkling the remaining almond mixture evenly over the top.
Finally, layer and butter the last 3 sheets of phyllo over the almond mixture. Tuck the edges of the last 6 sheets under the B’stilla.
Bake the B’stilla until golden brown, about 20-25 minutes.
To finish, sprinkle powdered sugar and ground cinnamon over the top before serving.

How to Serve Moroccan Chicken Pie

Moroccan Chicken Pie is best served warm. You can cut it into slices like a pie and present it on a platter. It pairs well with a light salad or a refreshing yogurt sauce on the side for extra flavor.

How to Store Moroccan Chicken Pie

If you have leftovers, store them in an airtight container in the refrigerator. It is best eaten within 2-3 days. To reheat, simply place it in the oven until warmed through, keeping an eye on the pastry to prevent it from becoming soggy.

Tips to Make Moroccan Chicken Pie

To add a touch of richness, consider using duck or quail instead of chicken.
Be gentle when handling the phyllo dough to prevent tearing.
You can also experiment with the spices and add nuts like pistachios or walnuts for added texture.

Variation

You can easily adapt this recipe for vegetarian guests by using a mix of vegetables and chickpeas instead of chicken. This will keep the essence of the dish while catering to different dietary preferences.

FAQs

1. Can I use frozen phyllo dough?
Yes, frozen phyllo dough works well. Just ensure it’s completely thawed before use.

2. Is Moroccan Chicken Pie spicy?
No, it is not intended to be spicy. The dish focuses on sweet and aromatic flavors from spices like cinnamon and saffron.

3. Can I prepare this dish ahead of time?
Yes, you can assemble the pie a day in advance and bake it just before serving for freshness.

Conclusion

Making Moroccan Chicken Pie at home can seem daunting, but with this guide, you’ll find it easier than you think. If you’re interested in learning about another Moroccan dish, check out How to Make a Moroccan Bstilla. Enjoy your cooking!