Moroccan B’stilla (Chicken Pie) – The Secret to Perfectly Crispy Pastry

Moroccan B’stilla is a delightful blend of savory and sweet flavors wrapped in a crispy filo pastry.

This dish combines spiced chicken, almonds, and a hint of cinnamon to create a unique and delicious experience. Let’s dive into the recipe step by step!

Ingredients:

For the Chicken Filling:

• 4 boneless, skinless chicken breasts
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1/2 teaspoon saffron threads (optional)
• 1/2 cup slivered almonds
• 2 eggs, beaten
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste

For the Filo Pastry:

• 10 sheets of filo pastry, thawed (if frozen)
• 1/2 cup unsalted butter, melted

For the Garnish (optional):

• Powdered sugar
• Ground cinnamon
• Toasted sliced almonds

Instructions:

1. Prepare the Chicken:
   • Place the chicken breasts in a large pot and cover them with water. Bring to a boil over medium heat, then reduce to a simmer. Cook for about 20 minutes or until the chicken is cooked through.
   • Remove the chicken from the pot and let it cool slightly. Shred the chicken into bite-sized pieces.
2. Make the Filling:
   • In a large skillet, heat a little bit of olive oil over medium heat. Sauté the chopped onion until it becomes soft and translucent, about 5 minutes.
   • Add the minced garlic and cook for another 2 minutes, stirring occasionally.
   • Stir in the ground cumin, cinnamon, ginger, and saffron (if using) and cook for an additional 1 minute to let the spices bloom.
   • Add the shredded chicken, chopped parsley, and slivered almonds to the skillet. Cook for about 5 minutes, stirring occasionally, until the mixture is heated through and well combined. Season with salt and pepper to taste. Remove from heat and let it cool slightly.
3. Prepare the Filo Pastry:
   • Preheat the oven to 375°F (190°C).
   • Lightly brush a 9-inch pie or baking dish with some melted butter.
   • Lay one sheet of filo pastry in the dish, allowing the edges to hang over the sides a bit. Brush lightly with more melted butter.
   • Repeat with four more filo pastry sheets, brushing each with melted butter.
4. Assemble the B’stilla:
   • Spread the chicken mixture evenly over the filo sheets.
   • Layer the remaining filo sheets on top, brushing each with melted butter like before.
   • Fold the overhanging filo sheets over the top to completely enclose the pie. Brush the top with more melted butter.
5. Bake:
   • Place the pie in the preheated oven and bake for 30-35 minutes or until the pastry is golden brown and crispy.
   • Let it cool for a few minutes before slicing.
6. Garnish and Serve:
   • For a traditional touch, dust the B’stilla with powdered sugar and ground cinnamon just before serving.
   • Garnish with toasted sliced almonds for an extra crunch.

Tips for Perfection:

• Be sure to brush each layer of filo pastry generously with melted butter to achieve that crispy texture.
• If you prefer a less sweet version, reduce or omit the powdered sugar and ground cinnamon garnish.
• B’stilla is best served warm but also delicious at room temperature.

Moroccan B’stilla is not just a dish; it’s an experience. The combination of flavors and textures makes it a standout choice for any special occasion or when you simply want to treat yourself to something extraordinary. Enjoy!