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Recipepastilla
Chicken Bastilla Pie
moroccan style chicken pie. the procedure is quite simple and well worth the effort. ideal for entertaining, the unbaked pie can be made and refrigerated for up to two days. i found the recipe over ten years ago and have had many compliments when serving it. read complete recipe before preparing.
complex18 ingredients18 preparation steps
Ingredients
- olive oil
- whole chicken breasts
- onions
- garlic cloves
- fresh gingerroot
- ground cinnamon
- ground cumin
- ground coriander
- ground red pepper
- turmeric
- saffron
- reduced-sodium chicken broth
- fresh coriander leaves
- fresh parsley leaves
- eggs
- salt
- ground black pepper
- phyllo dough
Preparation
- 1in large skillet or 5-quart dutch oven , heat 1 tablespoon olive oil over medium-high heat
- 2add chicken breasts and cook until golden brown on all sides-about 5 minutes
- 3remove chicken from skillet and set aside
- 4in same large skillet , add onions , garlic , ginger , and remaining 1 tablespoon oil
- 5saute , stirring constantly , just until onions are translucent
- 6stir in cinnamon , cumin , ground coriander , red pepper , turmeric , and saffron
- 7reduce heat to low and cook , stirring constantly , until onions are completely coated with spices-about 3 minutes
- 8increase heat to high
- 9add broth , fresh coriander , and parsley to skillet with onion mixture
- 10heat to boiling , stirring to combine
- 11return chicken to skillet , cover , reduce heat to low , and simmer until chicken is tender , approximately 30 minutes
- 12remove chicken from skillet to plate and set aside to cool
- 13continue to cook onion mixture , covered , until almost dry , about 15 minutes
- 14add eggs , salt , and pepper to onion mixture
- 15cook until soft curds form , about 3 minutes
- 16remove skillet from heat and set onion-egg mixture aside to cool
- 17topping:
- 18heat oven to 375 degrees f