Moroccan Chicken & Egg Pie (Bisteeya/B'stilla)

READY IN: 2hrs 30mins




  • 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 -- .