B'STILLA
A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!
Provided by evelynathens
Categories Savory Pies
Time 2h10m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- In a large pot, melt ¼ cup of butter over moderate heat and add chickens, parsley, onion, saffron and 2 cups water.
- Bring mixture to boil and simmer, covered, for 45 minutes.
- Transfer chicken to cutting board, reserving liquid, and let cool.
- Shred chicken and return meat to liquid.
- Bring to boil and cook, stirring, until almost all liquid is evaporated.
- 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.
- 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.
- Brush generously with butter.
- Layer 5 more sheets of phyllo in the same way, brushing each one generously with butter.
- 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.
- Bake pastry for 25-30 minutes, or until crisp and golden.
- Sift remaining ¼ cup sugar and 1 tsp cinnamon over top.
Nutrition Facts : Calories 1102, Fat 77.2, SaturatedFat 25.1, Cholesterol 358.5, Sodium 468.2, Carbohydrate 39.8, Fiber 4.6, Sugar 20.8, Protein 62.7
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