Moroccan Pigeon Pie (B'stilla)
Traditionally pigeon is used to make this slightly sweet, savory Moroccan pie, but chicken thighs, quail, or Cornish game hens make excellent substitutes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Food processor
- Springform pan
- Pastry brush
- Saucepan
- Tongs
- Cutting board
- Chef's knife
- Whisk
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Spoon
- Mixing bowl
- Plate
- Aluminum foil
Ingredients
- 1⁄2 cup blanched almonds
- 3 lb. pigeon (5-6) or bone-in, skin-on chicken thighs
- 3 cups chicken stock
- 3 eggs
- 3 tbsp. olive oil
- 4 cloves garlic, minced
- 1 medium yellow onion, minced
- 1 tbsp. ras el hanout
- 1⁄2 tsp. crushed red chile flakes
- 1⁄4 tsp. saffron threads, mixed with 1 tsp. water
- 3 tbsp. minced cilantro
- 3 tbsp. minced parsley
- Kosher salt
- freshly ground black pepper
- 6 tbsp. unsalted butter, melted, plus more
- 8 sheets phyllo dough
- 1⁄4 cup confectioners' sugar
- 1 tsp. ground cinnamon
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