Nutty Moroccan B'stilla with Spiced Chicken and Phyllo
This Moroccan-inspired b'stilla combines spiced chicken, almonds, and a luscious sauce encased in flaky phyllo dough.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine spices
Combine all spices from the spice mix in a small bowl.
- 2
Rub chicken
Rub the chicken thighs with the spice mix, ensuring they are evenly coated.
- 3
Marinate
Cover and let marinate for at least 1 hour in the refrigerator.
Tip: Ensure phyllo dough is completely thawed before use to prevent tearing.
Preparing the Almonds
- 1
Preheat oven
Preheat your oven to 350°F (175°C).
- 2
Toast almonds
Spread almonds on a baking sheet and toast for 10–12 minutes until golden brown.
- 3
Process almonds
Allow to cool, then pulse in a food processor with powdered sugar and cinnamon until coarsely chopped.
Tip: 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.
How to Make Nutty Moroccan B'stilla with Spiced Chicken and Phyllo
Total time: 4 h 40 min · Yields 6 servings
- 1
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.
- 2
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.
- 3
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.
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