B'stilla
photo by strawberrybird
- Ready In:
- 2hrs 10mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1⁄4 cup butter, plus
- 1⁄2 cup additional butter, melted, for brushing phyllo
- 2 (4 lb) chicken
- 2 bunches parsley, chopped
- 1 large onion, minced
- 1⁄4 teaspoon crumbled saffron thread
- 1⁄2 lb blanched whole almond, toasted lightly, cooled and ground
- 1 1⁄4 cups icing sugar
- 4 large eggs, beaten lightly
- 1⁄2 teaspoon pepper
- 3 teaspoons cinnamon
- 10 sheets phyllo pastry, covered with damp towel
directions
- In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
- Bring mixture to boil and simmer, covered, for 45 minutes.
- Transfer chicken to cutting board, reserving liquid, and let cool.
- Shred chicken and return meat to liquid.
- Bring to boil and cook, stirring, until almost all liquid is evaporated.
- Let cool.
- In a bowl, combine almonds and 1 cup of sugar.
- Add ½ of almond mixture to chicken, stir in beaten eggs, pepper and 2 tsps cinnamon.
- Preheat oven to 330°F and place rack in middle of oven.
- Line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo.
- Brush generously with butter.
- Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
- Sprinkle remaining almond mixture over phyllo and top with chicken.
- Cover with remaining 4 sheets of phyllo, buttered, folding in edges to enclosed filling and brushing more butter over top.
- Bake pastry for 25-30 minutes, or until crisp and golden.
- Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.
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Reviews
-
I've been looking for this recipe since I tasted it at a Spanish tapas restaurant. It's almost like a dessert -- only with chicken. To make it much easier, I just used cooked, cut up pieces of chicken breast. I also left out the saffron pieces. It was still very tasty. Thank you for posting the recipe!
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OK, here goes. I live in Athens, Greece. I moved out here many, many years ago from Ottawa, Canada - so I am blessed in having two wonderful heritages!
I suffer from compulsive obsessive behaviour with regard to food and my psychiatrist thought it would be a good idea to find a 'society' where many have the same problem and try to find a cure.
So far, I've copied a couple of thousand recipes from this site and my psychiatrist has thrown the towel in and refuses to answer the phone when I call.
What did I do wrong?
Got 3 kids that keep me on the go - 10 and under at this point (2008) - I may not get round to updating this for a few years, so you'll have to do your own maths.
I teach English full-time and Greek Cookery part-time. I would like to make the cooking part of it full-time and the English Grammar part of it part-time.
That's all for now.