BISTEEYA - MORROCAN CHICKEN PIE

Bisteeya - Morrocan Chicken Pie image

Bisteeya is a Morrocan pie dating back hundreds of years. It is traditionally made with pigeon. Pigeons being hard to find, it is now commonly made with chicken. This particular version is a free-form pie baked on a pizza pan. You can also make this in a casserole dish, but reduce the number of filo sheets used: 3 on the bottom and 5 on top.

Provided by Lori Loucas @jostlori

Number Of Ingredients 19

Ingredients

1 cup(s) unsalted butter, divided use
1 1/2 pound(s) chicken thighs
1 large onion, diced
2 clove(s) garlic, minced
2 - inch ginger, minced
1/4 teaspoon(s) cayenne pepper
1/2 teaspoon(s) ground turmeric
1/2 teaspoon(s) saffron threads, soaked in 2 tbsp warm water
4 - eggs, lightly beaten
2 cup(s) chicken broth or water
1/4 cup(s) fresh cilantro, chopped
1/4 cup(s) flat leaf parsley, chopped
1 cup(s) blanched almonds, chopped
1 tablespoon(s) orange flower water
- zest of 1 lemon
- juice of 1/2 lemon
3 tablespoon(s) powdered sugar
1/8 teaspoon(s) cinnamon
12 ounce(s) filo dough (16 sheets)

Steps:

Melt 2 tablespoons of the butter in a large skillet. Add the onions and cook for 5 minutes, or until transluscent. Scrape the onions onto a plate and set aside. Season the chicken with salt and pepper, then add the chicken to the pan, skin side down. Brown on both sides, about 10-12 minutes.
Add the onions back to the pan, along with the garlic, ginger, turmeric and saffron. Saute for about a minute. then add the chicken broth. Cover and simmer for 30 minutes, or till the chicken is cooked through. Remove chicken from the pan and let cool.
Preheat oven to 350F. Grease a 12 inch pizza pan
While chicken cools, reduce the cooking liquid by half, over medium heat. Whisk the eggs in a small bowl, then pour the eggs in a steady stream into the warm liquid, stirring constantly. Keep stirring until the reach the consistency of soft scrambled eggs, about 3 minutes. Remove from heat and transfer the eggs to a bowl.
When chicken is cool enough to handle, remove the skin and bones, and shred the chicken. Add to the bowl with the eggs.
Place the almonds in a spice grinder or small food processor with the powdered sugar and cinnamon. Process until until they resemble coarse crumbs. Don't let it turn into a paste. Add the almond mixture to the chicken mixture. Add the orange flower water, lemon zest, parsley and cilantro. Taste and adjust salt & pepper if needed.
Melt the remaining butter. Open the package of filo and drape a damp kitchen towel over it to keep it from drying out while you work. Place a sheet of filo on the pizza tray and brush with melted butter. Place another sheet on top in a pinwheel effect, and brush with butter. Continue layering and buttering until you have used 8 sheets. Place the chicken mixture on top. Fold the overlapping filo up over the top of the filling.
Place a sheet of filo over the top and brush with butter. Continue to layer and butter in the same pinwheel manner as the bottom crust until you have used 8 sheets. Tuck the overhanging edges over and under the sides to make a nice neat packet. Brush the top liberally with butter.
Bake the Basteeya for 35-45 minutes until cooked through and golden. Right before serving, dust liberally with additional powdered sugar mixed with a generous pinch of cinnamon.