Morrocan-Style Chicken Pie (B'stilla)
Discover the delicious layers of flavor in this homemade b’stilla, filled with chicken, warming spices, and golden raisins, wrapped in buttery phyllo pastry—perfect for impressing friends!
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.turntablekitchen.com.
Cooking tools:
- Food processor
- Pastry brush
- Pie dish
- Skillet
- Wooden spoon
- Tongs
- Plate
- Cutting board
- Chef's knife
- Plastic wrap
- Kitchen towel
- Baking sheet
- Oven
- Stove
- Measuring cup
- Measuring spoon
- Freezer
Ingredients
- 2 tablespoons of olive oil
- 1 onion, diced
- 1 teaspoon of ground cinnamon
- 1 teaspoon of ground ginger
- 1/2 teaspoon of turmeric
- few pinches of saffron threads
- 1 tablespoon of all-purpose flour
- 2 cups of chicken broth
- 1 1/2 pounds of skinless, boneless chicken thighs (preferably organic)
- 1/3 cup of golden raisins
- 2 tablespoons of fresh cilantro, chopped finely
- 2 tablespoons of fresh Italian parsley, chopped finely
- 1/2 cup of almonds
- 3 tablespoons of powdered sugar
- 1/2 teaspoon of kosher salt
- 1/4 teaspoon of ground cinnamon
- 10 sheets (about 17×12 inches) of defrosted phyllo
- 1/2 cup of butter, melted
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