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Recipepastilla

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!

complex11 ingredients16 preparation steps
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Ingredients

  • butter
  • chicken
  • parsley
  • onion
  • saffron thread
  • whole almond
  • icing sugar
  • eggs
  • pepper
  • cinnamon
  • phyllo pastry

Preparation

  1. 1in a large pot , melt cup of butter over moderate heat and add chickens , parsley , onion , saffron and 2 cups water
  2. 2bring mixture to boil and simmer , covered , for 45 minutes
  3. 3transfer chicken to cutting board , reserving liquid , and let cool
  4. 4shred chicken and return meat to liquid
  5. 5bring to boil and cook , stirring , until almost all liquid is evaporated
  6. 6let cool
  7. 7in a bowl , combine almonds and 1 cup of sugar
  8. 8add of almond mixture to chicken , stir in beaten eggs , pepper and 2 tsps cinnamon
  9. 9preheat oven to 330f and place rack in middle of oven
  10. 10line a buttered 13 x 14 inch ovenproof dish with 1 sheet of phyllo
  11. 11brush generously with butter
  12. 12layer 5 more sheets of phyllo in the same way , brushing each one generously with butter
  13. 13sprinkle remaining almond mixture over phyllo and top with chicken
  14. 14cover with remaining 4 sheets of phyllo , buttered , folding in edges to enclosed filling and brushing more butter over top
  15. 15bake pastry for 25-30 minutes , or until crisp and golden
  16. 16sift remaining cup sugar and 1 tsp cinnamon over top