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Bisteeya (Moroccan chicken and almond filo pie)
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Moroccan chicken almond pie with spiced filling in flaky filo crust.
Ingredients:
  • 18.20 gm olive oil
  • 8 (about 800g) chicken thigh fillets, coarsely chopped
  • 2 red onions, halved, coarsely chopped
  • 2 garlic cloves, crushed
  • 20.00 ml finely grated fresh ginger
  • 1 fresh long green chilli, halved, deseeded, finely chopped
  • 1 x 7cm cinnamon stick
  • 1/2 tsp saffron threads
  • 250ml (1 cup) chicken style liquid stock
  • 45g (1/4 cup) whole blanched almonds
  • 12.00 gm icing sugar mixture
  • 1.25 gm ground cinnamon
  • 50g butter, melted, cooled
  • 6 sheets filo pastry
  • 1 egg, lightly whisked
  • 62.50 ml fresh coriander, coarsely chopped
  • Icing sugar mixture, extra, to dust
  • Ground cinnamon, extra, to dust
Instructions:
  • In a saucepan, heat half of the oil over high heat. Add one-third of the chicken and cook, stirring, for 2-3 minutes until browned all over. Transfer to a heatproof bowl. Repeat this process with the remaining chicken in 2 more batches, reheating the pan between each batch.
  • In the same pan, heat the rest of the oil over medium heat. Sauté the onion for 5 minutes until softened. Stir in the garlic, ginger, and chili for 1-2 minutes until fragrant. Add the chicken, cinnamon stick, saffron, and stock. Bring to a boil, then simmer uncovered for 20 minutes until the liquid reduces. Allow it to cool for 30 minutes before serving.
  • Preheat the oven to 180°C. Spread almonds on a baking tray and bake for 6-8 minutes until toasted. Let cool for 5 minutes. Raise oven temperature to 220°C. Finely chop the almonds and mix in a bowl with icing sugar and ground cinnamon.
  • Grease a 20cm round cake pan with melted butter. Place the filo sheets on a clean surface and cover with dry and damp tea towels to prevent drying out. Brush one sheet of filo with melted butter and sprinkle one-fifth of the almond mixture. Repeat layering with filo, butter, and almond mixture. Line the pan with the filo stack, letting edges hang over the sides.
  • 1. Preheat the oven and line a baking tray with non-stick baking paper. Combine egg and coriander with the seasoned chicken mixture. Spread the chicken mixture evenly on a layer of filo pastry in the tray. Fold the filo edges over the top and brush with butter. Bake until golden, about 15 minutes. Remove from oven and flip onto the lined tray. Bake for an additional 10 minutes until heated through and golden.
  • Generously dust the pie with extra icing sugar and cinnamon. Then, slice into wedges and enjoy warm or at room temperature.

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