Nutty Moroccan B'stilla with Spiced Chicken and Phyllo
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
For the Chicken Filling
For the Nut Filling
For the Pastry
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
Nutty Moroccan B'stilla with Spiced Chicken and Phyllo
Nutty Moroccan B'stilla with Spiced Chicken and Phyllo
Serving
Serve hot, dusted with powdered sugar and cinnamon for a traditional finish.