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Moroccan B Stella

when we used to go to a moroccan restaurant in san jose, ca. this was my favorite course of the multi-course meal. the original version of this recipe was on food network. but the spirit of the original recipe remains the same. but if you make it, you won't be disappointed and will wish you had made a larger dish of it. cooking time reflects both range and oven cooking times combined. posted for zwt 6--2010

complex18 ingredients18 preparation steps
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Ingredients

  • extra virgin olive oil
  • onion
  • chicken breasts
  • parsley
  • cilantro
  • black pepper
  • saffron
  • ginger
  • nutmeg
  • clove
  • salt
  • water
  • eggs
  • phyllo dough
  • butter
  • cinnamon
  • sugar
  • almonds

Preparation

  1. 1heat olive oil in pan , then add onions , chicken pieces , parsley , cilantro , black pepper , saffron , ginger , cinnamon , nutmeg , clove , and salt
  2. 2stir well and add the 2 cups of water
  3. 3cover with a lid and cook for 20 minutes
  4. 4remove the chicken from pan and set aside
  5. 5allow the sauce to cool slightly then add the beaten eggs to the sauce in the pan
  6. 6cook the eggs with the sauce stirring continually so eggs won't stick
  7. 7when eggs are cooked , remove the pan from the heat and drain the eggs well in a colander
  8. 8set he eggs aside to cool
  9. 9open the phyllo and cover with a damp towel so it will not dry out
  10. 10take an 8-10 inch round baking pan / dish and cover generously with butter
  11. 11very gently , spread 5 sheets of phyllo dough alternately criss-cross over the pan , leaving some phyllo dough draped around the edges of the pan
  12. 12add another sheet of phyllo crunched in the middle of the pan
  13. 13mix together the 1 / 2 teaspoon cinnamon & 1 / 2 teaspoon sugar in a small bowl
  14. 14pour some of the cinnamon sugar all around the phyllo
  15. 15then , add 1 / 2 of the roasted crushed almonds
  16. 16cover with 3 more layers of phyllo and pour on 1 / 2 of the eggs with half of the chicken
  17. 17cover again with 3 layers of phyllo and sprinkle with the remaining cinnamon sugar and almonds
  18. 18cover with 3 layers of phyllo and pour on the rest of the eggs and the chicken