Bisteeya Chicken Pie Recipe
Bisteeya is a Moroccan pie traditionally made with braised pigeon, almonds and warm spices. Here, it's made with quick seared ground chicken.
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.flavournetwork.ca.
Cooking tools:
- Pastry brush
- Offset spatula
- Microplane
- Bread knife
- Chef's knife
- Cutting board
- Skillet
- Slotted spoon
- Stiff silicone spatula
- Mixing bowl
- Baking sheet
- Parchment paper
- Kitchen towel
- Measuring spoon
- Oven
- Stove
Ingredients
- 3 Tbsp neutral oil or clarified butter, plus more if needed
- ¼ cup slivered almonds
- 450 g ground chicken
- 1 tsp plus a big pinch of Diamond Crystal kosher salt, plus more to taste
- 1 medium yellow onion, finely chopped
- 2 garlic cloves, finely grated
- 2-inch piece fresh ginger, peeled and finely grated
- ½ tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp freshly ground black pepper, plus more to taste
- ¼ cup golden raisins
- 1 lemon
- ⅓ cup lightly packed fresh parsley leaves and tender stems, finely chopped
- 8 Tbsp unsalted butter, melted
- 8 14×18-inch frozen phyllo sheets, thawed
- Powdered sugar
- Ground cinnamon
More Like This
Moroccan Chicken Basteeya - Chicken Farmers
saskatchewanchicken.ca
Guinea Fowl Bisteeya - Be Inspired - Food Wine Travel
beinspired.au
Chicken & Almond Basteeya
fishernuts.com
Pigeon Bisteeya Recipe
greatbritishchefs.com
Moroccan Bisteeya with California Raisins - California Raisins
calraisins.org
Bisteeya sticks
womensweeklyfood.com.au
Athens Foods | » Moroccan Chicken Pie
athensfoods.com
Moroccan Chicken Pie Recipe
bettycrocker.com