Moroccan B'stilla
A crispy phyllo pastry pie filled with spiced shredded chicken, almonds, and eggs, dusted with powdered sugar and cinnamon. This iconic Moroccan dish combines sweet and savory flavors in an elegant appetizer or main course.
- Total time
- 45 min
- Servings
- 4
- Calories
- 520
- Protein
- 28g
Ingredients
- 1 lb boneless, skinless chicken thighs
- 1 medium onion, finely diced
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- 1 tablespoon ginger, grated
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- ½ teaspoon ground cinnamon
- ¼ teaspoon turmeric
- ½ teaspoon paprika
- 1 pinch salt and pepper
- ½ cup water
- 3 large eggs
- ¾ cup sliced almonds, toasted
- 8 sheets phyllo dough
- ½ cup clarified butter, melted
- 2 tablespoons powdered sugar
- ½ teaspoon ground cinnamon for dusting
Instructions
- 1
Preheat oven to 375°F (190°C). Cut chicken into bite-sized pieces.
- 2
Toast sliced almonds in a dry skillet over medium heat for 2-3 minutes until fragrant; set aside.
- 3
In a small bowl, whisk together cumin, cinnamon, turmeric, paprika, salt, and pepper.
- 4
Heat 2 tablespoons clarified butter in a large skillet over medium-high heat. Add diced onion and cook 3-4 minutes until softened.
- 5
Add garlic and ginger; cook 1 minute until fragrant.
- 6
Add chicken pieces and cook 5-6 minutes until no longer pink on the outside.
- 7
Stir in spice blend and cook 1 minute. Pour in water, reduce heat to medium-low, and simmer 8-10 minutes until chicken is fully cooked and liquid has mostly evaporated.
- 8
Stir in cilantro and parsley. Transfer to a bowl and let cool 5 minutes.
- 9
In a separate bowl, whisk 3 eggs with a pinch of salt. Pour beaten eggs into the cooled chicken mixture and stir gently to coat. Fold in toasted almonds.
- 10
Place a sheet of phyllo on a 9-inch pie dish, brush lightly with clarified butter, and lay another sheet on top. Repeat with 4 more sheets, brushing each with butter.
- 11
Pour chicken and almond filling into the phyllo-lined dish, spreading evenly.
- 12
Layer remaining 2 phyllo sheets on top, brushing each with butter. Tuck edges down into the dish and brush the top generously with butter.
- 13
Bake for 25-30 minutes until golden brown and crispy.
- 14
Remove from oven and let cool 3-4 minutes. Dust generously with powdered sugar and cinnamon in a crosshatch pattern.
- 15
Slice into wedges and serve warm or at room temperature.
Tools you’ll need
- large skillet
- dry skillet
- 9-inch pie dish
- small mixing bowl
- large mixing bowl
- whisk
- pastry brush
- sharp knife
- cutting board
- oven
- measuring cups and spoons
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