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    You are in: Home / Recipes / Moroccan Chicken Pie (B’stilla) Recipe
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    Moroccan Chicken Pie (B’stilla)

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 40 mins

    2 hrs

    40 mins

    ratherbeswimmin''s Note:

    Diane Phillips

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    Units: US | Metric


    1. 1
      Heat chicken broth in a 4-quart saucepan; add in saffron, garlic, cinnamon sticks, coriander, turmeric, onion, and carrot.
    2. 2
      Bring broth to a boil and simmer, uncovered, for 20 minutes.
    3. 3
      Remove cinnamon sticks from broth, decrease heat to medium.
    4. 4
      Stir in parsley and eggs, stirring eggs until they appear like scrambled eggs, but not dry.
    5. 5
      Remove the eggs and vegetables with a slotted spoon and place them in a colander set over a bowl (refrigerate until ready to proceed).
    6. 6
      In a heavy pan, melt the butter; add in the almonds and brown them in the butter, being careful not to burn them.
    7. 7
      Remove from heat, and cool.
    8. 8
      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.
    9. 9
      Preheat oven to 400°.
    10. 10
      Unwrap the phyllo dough and cover it with a clean kitchen towel.
    11. 11
      Brush a 13 x 9 inch ovenproof baking dish with melted butter.
    12. 12
      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).
    13. 13
      Spread half the egg and vegetable mixture over the phyllo, and sprinkle the filling with half of the ground almonds.
    14. 14
      Cover with 2 more sheets of phyllo brushed with butter and sprinkled with bread crumbs.
    15. 15
      Cover with all the chicken, then top with 2 more sheets of phllyo brushed with butter and sprinkled with bread crumbs.
    16. 16
      Top with remaining egg/vegetable mixture and the remaining ground almonds.
    17. 17
      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).
    18. 18
      Bake for 30-40 minutes, until the phyllo is golden brown.
    19. 19
      Remove the pie from the oven and let it rest for 5 minutes.
    20. 20
      Sprinkle with powdered sugar and ground cinnamon; serve.

    Ratings & Reviews:

    • on April 21, 2010


      This was awesome!!!! Me and my best friend made this on sunday for a 5 course Moroccan feast . We made a few adjustments to make it a little easier. We cooked the chicken with the veggies. Then we added eggs almonds and chicken together and mixed it up. we did 6-7 layers of phyllo butter and bread crumbs then placed filling in middle then wrapped it up neatly. made 2 pies. came out better than the Moroccan restaurant!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Moroccan Chicken Pie (B’stilla)

    Serving Size: 1 (357 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 779.9
    Calories from Fat 443
    Total Fat 49.3 g
    Saturated Fat 18.6 g
    Cholesterol 321.2 mg
    Sodium 900.3 mg
    Total Carbohydrate 48.3 g
    Dietary Fiber 4.9 g
    Sugars 8.2 g
    Protein 37.0 g

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