MOROCCAN-STYLE CHICKEN PIE
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Provided by Jeanne Thiel Kelley
Categories Food Processor Chicken Bake Sauté High Fiber Father's Day Dinner Raisin Almond Winter Cinnamon Phyllo/Puff Pastry Dough Butter Bon Appétit Peanut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
- Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- For phyllo:
- Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
- Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
- Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.
MOROCCAN CHICKEN PIE
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Provided by David Tanis
Categories dinner, pies and tarts, poultry, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
- Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
- Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
- Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
- Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
- Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
- Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
- Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
- Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
- Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
- Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
- Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram
MOROCCAN CHICKEN PIE (B'STILLA)
Make and share this Moroccan Chicken Pie (B'stilla) recipe from Food.com.
Provided by ratherbeswimmin
Categories Moroccan
Time 2h40m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- Heat chicken broth in a 4-quart saucepan; add in saffron, garlic, cinnamon sticks, coriander, turmeric, onion, and carrot.
- Bring broth to a boil and simmer, uncovered, for 20 minutes.
- Remove cinnamon sticks from broth, decrease heat to medium.
- Stir in parsley and eggs, stirring eggs until they appear like scrambled eggs, but not dry.
- Remove the eggs and vegetables with a slotted spoon and place them in a colander set over a bowl (refrigerate until ready to proceed).
- In a heavy pan, melt the butter; add in the almonds and brown them in the butter, being careful not to burn them.
- Remove from heat, and cool.
- Place the almonds in a food processor fitted with a metal blade; add the 1/3 cup powdered sugar and 1 teaspoon cinnamon; pulse on and off until the almonds are ground; set aside until ready to proceed.
- Preheat oven to 400°.
- Unwrap the phyllo dough and cover it with a clean kitchen towel.
- Brush a 13 x 9 inch ovenproof baking dish with melted butter.
- Brush a sheet of phyllo with melted butter, sprinkle it with some of the bread crumbs, and place it in the baking dish; repeat with 5 more sheets of phyllo, brushing each one with butter and sprinkling it with crumbs (you will have 6 sheets total).
- Spread half the egg and vegetable mixture over the phyllo, and sprinkle the filling with half of the ground almonds.
- Cover with 2 more sheets of phyllo brushed with butter and sprinkled with bread crumbs.
- Cover with all the chicken, then top with 2 more sheets of phllyo brushed with butter and sprinkled with bread crumbs.
- Top with remaining egg/vegetable mixture and the remaining ground almonds.
- Cover the pie with 4 more sheets of phyllo, each buttered and sprinkled with bread crumbs (at this point the pie may be refrigerated for up to 24 hours before baking).
- Bake for 30-40 minutes, until the phyllo is golden brown.
- Remove the pie from the oven and let it rest for 5 minutes.
- Sprinkle with powdered sugar and ground cinnamon; serve.
Nutrition Facts : Calories 780, Fat 49.3, SaturatedFat 18.6, Cholesterol 321.2, Sodium 900.3, Carbohydrate 48.3, Fiber 4.9, Sugar 8.2, Protein 37.1
MOROCCAN CHICKEN & EGG PIE (BISTEEYA/B'STILLA)
This Moroccan dish is usually served at weddings. An authentic bisteeya has almonds & powered sugar inside the pie & dusted on top. My family & I didn't like the sweet flavor so I omitted it from the recipe. The first time you make this recipe it may seem overwhelming because of all the steps but it is well worth it. Having a second pair of hands is a big help when making this dish. I got my 12-yr-old to stir the eggs while I pulled apart the chicken. The second & third time I made it I used my pressure cooker & it cut down the cooking time significantly.
Provided by FDADELKARIM
Categories Chicken
Time 2h30m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Rinse the chicken & remove any fat. Crush the garlic & mix with the salt & pepper. Cover the chicken with the mixture & let marinate for 30 minutes.
- Place the chicken in a large pot. Add the water, butter, parsley, onion, cinnamon sticks, & spices to the pan. Bring to a boil, then lower the heat, cover, & simmer for 1 hour.
- Remove the chicken, cinnamon sticks, & any loose bones from the pan & set aside.
- Boil the sauce rapidly, uncovered, until it is reduced to 1 1/2 cups, then add the lemon juice. Lower the heat until the sauce is simmering.
- Beat the eggs until they are frothy & then add to the sauce. Stir continuously until the eggs are cooked. (They should become curdy, stiff, & dry.) Taste for salt & set aside.
- Remove all the bones from the chicken. Then shred into 1 inch pieces.
- Note: All the steps done until now can be prepared in advanced, even the day before.
- Preheat the oven to 425 degrees. Thaw the phyllo dough for use later.
- Heat 1/4 cup sweet butter until melted. When the foam subsides, clarify it by pouring the clear liquid butter into a small bowl & discard the milky solids.
- Unroll the dough, keeping it under a damp towel to prevent it from drying out.
- Fold 4 leaves in half & bake in the oven until crisp but not too brown, set aside.
- Brush some of the clarified butter on the bottom & sides of a 9x13 cake pan. Cover the bottom of the pan with 2 pastry leaves.
- Arrange 6 more leaves so that they cover half the bottom of the pan & half extend over the sides. (The entire bottom of the pan should be covered.) Brush the extended leaves with butter so they do not dry out.
- Scatter pieces of chicken on the bottom of the pan so there is a thin layer. Layer some of the well-drained egg mixture on top of the chicken. Place the 4 crisp leaves on top of the egg layer.
- Add another thin layer of chicken & then a thin layer of eggs (using all that is left).
- Cover the layers with all but 2 of the remaining phyllo leaves, brushing each one very lightly with butter.
- Fold the extended leaves over the top cover of the pie & brush lightly with butter. Put the remaining 2 leaves on top, lightly brush with butter, & fold these neatly under the pie (like tucking in sheets). Brush the entire pie again with butter.
- Bake the pie in the oven for 20 minutes (the top leaves will be golden brown).
- Shake the pan to loosen the pie. Invert the pie onto a large, buttered baking sheet.
- Brush top of the pie (which used to be the bottom) with more butter & return to the oven. Continue to bake for 10-15 minutes, or until golden brown.
- Place a large serving plate over the pie, hold firmly & invert so the pie is on the plate. Serve hot -- .
INDIVIDUAL B'STILLAS (MOROCCAN CHICKEN AND ALMOND PIES)
Steps:
- To make the almond sugar:
- In a food processor grind fine almonds, granulated sugar, and cinnamon. Almond sugar may be made 1 day ahead and kept covered in a cool dark place.
- To make the filling:
- In a small bowl combine saffron with hot water and let stand 10 minutes.
- In a heavy 4-quart kettle sauté onion and garlic in 3 tablespoons butter over moderately high heat, stirring occasionally, until onion is golden, about 4 minutes. Reduce heat to moderate and add ginger, ras el hanout, and pepper. Cook mixture, stirring, 3 minutes.
- Add chicken parts, broth, and saffron mixture and simmer, covered, turning the chicken once, until chicken is very tender and cooked through, 25 to 35 minutes. Let chicken stand in cooking liquid off heat 30 minutes. Transfer chicken to a plate, reserving cooking liquid and solids, and, when cool enough to handle, shred chicken, discarding skin and bones.
- Measure reserved cooking liquid and solids and if necessary boil, stirring occasionally, until reduced to about 1 3/4 cups. Reduce heat to moderate and add eggs in a stream, whisking. Cook mixture, stirring, until eggs are set, about 3 minutes. Remove kettle from heat and pour egg mixture into a coarse sieve set over a bowl. Let mixture drain undisturbed 10 minutes before discarding liquid. Transfer egg mixture to a bowl. Stir in chicken, parsley, coriander, lemon juice, and salt and pepper to taste and chill. Filling may be made 1 day ahead and kept chilled, covered.
- Preheat oven to 425°F. and butter 2 large shallow baking pans.
- In a small saucepan melt remaining 9 tablespoons butter and keep warm but not hot.
- Cut phyllo sheets in half lengthwise and stack between 2 sheets wax paper. Cover wax paper sheets with a kitchen towel. On a work surface arrange a half sheet of phyllo with short side facing you and brush with melted butter. On this, layer and brush 3 more half sheets of phyllo in the same manner.
- Sprinkle 1 tablespoon almond sugar on short side of phyllo nearest you to cover about 2 1/2-by 4-inch area, leaving a 1-inch border on 3 edges. Put 1/3 cup chicken mixture over almond sugar and spread out slightly. Top chicken mixture with 1 more tablespoon almond sugar and roll up filling in phyllo, folding in sides after first roll. Transfer b'stilla immediately.
- Form 8 more b'stillas in the same manner with remaining phyllo, butter, almond sugar, and chicken mixture, chilling each b'stilla as it is made. B'stillas may be prepared up to this point 4 hours ahead and kept chilled, covered lightly with plastic wrap once cold.
- Bake chilled b'stillas in oven until tops and ends are puffed and browned, 15 to 20 minutes. Cool b'stillas slightly on a rack. Sprinkle b'stillas with confectioners' sugar and cinnamon and serve warm.
- To make the ras el hanout:
- In a spice grinder or cleaned coffee grinder grind fine aniseed, fennel seeds, allspice berries, cardamom seeds, cloves, peppercorns, cinnamon stick, sesame seeds, coriander seeds, cuminseed, and red pepper flakes, In a small bowl stir together ground spice mixture, mace, ginger, and nutmeg until combine well. Ras el hanout may be stored in a tightly closed jar in a cool dark place up to 6 months. Makes about 1/4 cup.
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- The filling. Heat 2 1/2 tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color.
- Meanwhile, in a skillet, fry the almonds, using the remaining 1/2 tablespoon oil, until lightly golden. Drain on paper towels and chop coarsely.
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