B'stilla
Oven-baked chicken, almond and phyllo pastry, warmed with saffron and cinnamon, a Moroccan dish.
2 hr 10 min · Serves 8 · Medium
Ingredients
Method
Start cooking mode- Prep 40 min · Cook 90 min · 130 min total
- medium
- 1
In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
- 2
Bring mixture to boil and simmer, covered, for 45 minutes. Transfer chicken to cutting board, reserving liquid, and let cool.
- 3
Shred chicken and return meat to liquid. Bring to boil and cook, stirring, until almost all liquid is evaporated.
- 4
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.
- 5
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.
- 6
Brush generously with butter. Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
- 7
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.
- 8
Bake pastry for 25-30 minutes, or until crisp and golden. Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.
Notes and swaps
- Not assessed yet. Check each ingredient if you have an allergy.
