Moroccan B'stilla (Chicken Pastilla)

Method

1. 1
   • chicken thigh 700 g
   • onion 2
   • saffron ½ tsp
   • chicken stock 3 dl
   • ground ginger 1 tsp
   • salt 1 tsp
   • black pepper ¼ tsp

   Simmer the chicken until tender — In a large pot, combine the chicken thighs, onion, saffron, ground ginger, salt, black pepper and chicken stock. Bring to a simmer and cook covered for 30 minutes until the chicken is fully tender.

   ⏱30 min
2. 2

   Shred chicken and reduce broth — Remove the chicken, let it cool slightly, then shred it into fine pieces. Reserve the cooking liquid and return it to the pot; simmer uncovered until reduced to about 100 ml.

3. 3
   • almonds 150 g
   • egg 3
   • ground cinnamon 1½ tsp
   • powdered sugar 60 g
   • fresh cilantro 4 tbsp
   • fresh parsley 4 tbsp

   Make the chicken and almond fillings — Beat the eggs into the reduced liquid off the heat, stirring until softly scrambled and thickened. Mix this with the shredded chicken, cilantro and parsley. In a separate bowl, combine the chopped almonds with powdered sugar and cinnamon.

4. 4
   • phyllo dough 12
   • almonds 150 g
   • powdered sugar 60 g
   • butter 40 g
   • olive oil 4 tbsp

   Layer the phyllo and fillings — Preheat the oven to 190°C (375°F). Layer 6 sheets of phyllo dough in a round baking dish, brushing each with melted butter and olive oil, letting the edges overhang. Spread the almond-sugar mixture over the base, then the chicken filling on top.

5. 5
   • phyllo dough 12

   Seal the pastilla parcel — Fold the overhanging phyllo over the filling, then layer the remaining 6 sheets on top, buttering each and tucking the edges underneath to seal the pie neatly.

6. 6
   • ground cinnamon 1½ tsp
   • powdered sugar 60 g

   Bake and dust before serving — Bake for 25-30 minutes until deep golden and crisp. Dust generously with powdered sugar and a light crosshatch of cinnamon before serving warm.

   ⏱30 min