Description
A delightful blend of spices, tender chicken, and flaky pastry, Moroccan Chicken Pie is a perfect dish for any occasion, combining sweet and savory elements.
Ingredients
Scale
- 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
Instructions
- Heat the oil in a large saucepan over medium heat. 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.
- 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.
- Coarsely grind the almonds in a blender or food processor and mix them with sugar and cinnamon. Set aside.
- Preheat the oven to 425°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.
- Finish by sprinkling powdered sugar and ground cinnamon over the top before serving.
Notes
Best served warm, cut into slices. Pairs well with a light salad or yogurt sauce.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 12g
- Sodium: 390mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 22g
- Cholesterol: 160mg