Chicken Pie (Moroccan B'Stilla)
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Posted by:jrt
If you don't have a dutch oven, you can use a small roasting pan for the Moroccan standard.
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Ingredients
1 whole cut-up chicken
2 Large Onions, chopped very fine
1/2 tsp. ground ginger
1/2 tsp. saffron
3 tsp. ground cinnamon
Vegetable oil
Salt and Pepper, to taste
1 bunch cilantro, chopped
2 bunches parsley, chopped
8 medium eggs, lightly beaten
20 sheets filo dough
Directions
- Place chicken into a large dutch oven and add onions, ginger, saffron and 1/2 teaspoon cinnamon, 2 tablespoons oil, and salt and pepper. Add 1 cup water, cover and cook for 30 minutes.
- Take out the chicken and set aside to cool. Add the chopped cilantro and parsley to the dutch oven and continue cooking until liquid thickens.
- Meanwhile, remove the skin and bones from the chicken and gently shred the meat. Set aside.
- Reduce heat to low. Add eggs and gently stir, as if making scrambled eggs. Remove from heat.
- Put down a layer of 5 filo sheets on each of two oiled nine inch pie pans. Gently brush each sheet with oil before adding sheets.
- Divide the shredded chicken and place half in each pie pan. Layer on half of the egg mixture in each.
- Cover with remaining filo sheets, brushing with oil and a sprinkle of cinnamon after each sheet.
- Brush top sheet with oil and bake for 45 minutes at 375 degrees (F).
- Serve hot.
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