Teresa's Recipes
Chicken B'stilla
Take a culinary journey to the enchanting Morocco with this exquisite Chicken B'stilla. Delight in the perfect fusion of sweet, savory and spice, wrapped in a delicately flaky phyllo pastry. This traditional dish boasts layers of succulently spiced chicken, fragrant toasted almonds, all dusted with a hint of cinnamon and powdered sugar, transporting your senses to the bustling souks of Marrakech.
Ingredients
- 1, beaten (for phyllo pastry glaze) Eggs
- 10 sheets Phyllo pastry sheets
- 2 teaspoons, divided Cinnamon
- 1/4 cup, plus extra for dusting Powdered sugar
- 1 cup, sliced Almonds
- 4 tablespoons, divided Unsalted butter
- to taste Salt and pepper
- 1 teaspoon Ground cumin
- 1 teaspoon Ground coriander
- 1/2 teaspoon Ground turmeric
- 1/2 teaspoon Ground ginger
- 2 cloves, minced Garlic
- 1 large, chopped Onion
- 1 whole, cut into pieces Chicken
Dietary Notes
- Servings: 8
- Dish Type: Main Course
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Calories: 400
- Fat: 20g
- Carbs: 30g
- Protein: 25g
- Sodium: 300mg
- Sugar: 7g
Instructions
- In a large pot, heat 2 tablespoons of butter over medium heat. Add the chopped onion and minced garlic, and sauté until they become translucent and aromatic.
- Add the chicken pieces to the pot, followed by the ground cinnamon, ground ginger, ground turmeric, ground coriander, ground cumin, salt, and pepper. Sauté until the chicken is beautifully browned on all sides.
- Pour in enough water to cover the chicken. Reduce the heat to low, cover the pot, and let it simmer for about 45 minutes, or until the chicken is tender and fully cooked. Once done, remove the chicken from the pot, let it cool, and then shred it into bite-sized pieces.
- In a separate pan, melt the remaining 2 tablespoons of butter over medium heat. Add the sliced almonds and toast them until they turn a lovely golden brown. Remove the pan from heat and set aside.
- Mix together the powdered sugar and 1 teaspoon of cinnamon in a small bowl. Set this aside for later.
- Preheat your oven to 375°F (190°C).
- To assemble the B'stilla, layer 5 sheets of phyllo pastry on the bottom of a greased baking dish, brushing each sheet with melted butter before adding the next.
- Spread the shredded chicken evenly over the phyllo pastry, then sprinkle the toasted almonds on top. Follow this with a dusting of the powdered sugar and cinnamon mixture.
- Layer the remaining 5 sheets of phyllo pastry over the filling, remembering to brush each sheet with melted butter.
- Brush the top sheet of phyllo pastry with the beaten egg to give your B'stilla a golden and glossy finish.
- Bake in the preheated oven for 30-35 minutes, or until the pastry is golden brown and crispy.
- Let the B'stilla cool for a few minutes before dusting it with extra powdered sugar and cinnamon, if desired, before serving.
Tips
- B'stilla can be made in advance and reheated in the oven before serving. It also freezes well. You can also substitute chicken with turkey or squab, as is traditional in some regions of Morocco.