Nutty Moroccan B'stilla with Spiced Chicken and Phyllo

Name: Nutty Moroccan B'stilla with Spiced Chicken and Phyllo
Prep time: 3 h
Cook time: 3 h
Total time: 3 h
Yield: 6
Cuisine: Main Course
Ingredients: Ground cinnamon; Ground ginger; Turmeric; Freshly ground black pepper; Cayenne pepper; Chicken thighs, bone-in; Onion, finely chopped; Garlic cloves, minced; Fresh cilantro, chopped; Fresh parsley, chopped; Olive oil; Chicken broth; Blanched almonds; Powdered sugar; Ground cinnamon; Phyllo dough, thawed; Melted butter; Eggs, beaten

A savory-sweet pie with aromatic spices and crispy layers

This Moroccan-inspired b'stilla combines spiced chicken, almonds, and a luscious sauce encased in flaky phyllo dough.

3 h 30 min
6
Advanced

Ingredients

For the Spice Mix

Ground cinnamon

1 tsp

Ground ginger

1 tsp

Turmeric

1 tsp

Freshly ground black pepper

1/2 tsp

Cayenne pepper

1/2 tsp

For the Chicken Filling

Chicken thighs, bone-in

2 lbs

Onion, finely chopped

1 large

Garlic cloves, minced

3 cloves

Fresh cilantro, chopped

1/2 cup

Fresh parsley, chopped

1/2 cup

Olive oil

1 tbsp

Chicken broth

1/4 cup

For the Nut Filling

Blanched almonds

1 cup

Powdered sugar

1/2 cup

Ground cinnamon

1 tsp

For the Pastry

Phyllo dough, thawed

1 package

Melted butter

1/2 cup

Eggs, beaten

Preparation

Marinating the Chicken

Combine spices

Combine all spices from the spice mix in a small bowl.

Rub chicken

Rub the chicken thighs with the spice mix, ensuring they are evenly coated.

Marinate

Cover and let marinate for at least 1 hour in the refrigerator.

Ensure phyllo dough is completely thawed before use to prevent tearing.

Preparing the Almonds

Preheat oven

Preheat your oven to 350°F (175°C).

Toast almonds

Spread almonds on a baking sheet and toast for 10–12 minutes until golden brown.

Process almonds

Allow to cool, then pulse in a food processor with powdered sugar and cinnamon until coarsely chopped.

Be sure to cover the phyllo dough with a damp cloth to prevent it from drying out. Pro Tip: Add a pinch of salt to the almond mixture to enhance the flavors.

Cooking Process

Cooking the Chicken

In a large pot, heat olive oil over medium heat. Add onions and garlic, sauté until translucent. Add chicken, herbs, and broth; simmer until chicken is cooked through—about 45 minutes. Remove chicken, shred meat, and reduce liquid by half.

Assembling the Layers

Prepare a 9-inch pie dish. Layer 4 sheets of phyllo dough, brushing each with melted butter. Add half of the chicken, nut mixture, and repeat. Cover with more phyllo sheets, tucking edges in.

Baking the B'stilla

Preheat your oven to 375°F (190°C). Brush the top of the pie generously with beaten eggs. Bake until golden and crisp, about 25–30 minutes.

Plating & Serving