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Marrakech b'stilla
Marrakech b'stilla
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Savory B'stilla pie using chicken, a simplified twist on the traditional delicacy made with pigeon for special occasions.
Ingredients:
  • 1.6kg free-range chicken, quartered
  • 2 Spanish onions, finely chopped
  • 2.50 gm ground ginger
  • 5.00 gm ground cinnamon
  • 1/2 tsp saffron threads
  • 62.50 ml fresh flat-leaf parsley, chopped
  • 62.50 ml fresh coriander, chopped
  • 36.40 gm olive oil, plus extra, to brush
  • 50g butter
  • 40.00 gm caster sugar
  • 175g blanched whole almonds, roasted, chopped
  • 6 hard-boiled eggs, peeled, chopped
  • 13 sheets filo pastry
  • Icing sugar, to dust
  • Ground cinnamon, to dust
Instructions:
  • In a large saucepan, combine chicken, onions, ginger, 1 teaspoon cinnamon, saffron, herbs, oil, butter, and enough water to cover the chicken. Simmer gently over low-medium heat, cover, and cook for 1 hour until the chicken is tender.
  • Shred the cooked chicken, discarding skin and bones. Simmer the mixture until it reduces to 500ml (2 cups). Let it cool.
  • Preheat the oven to 200°C. Mix together sugar, nuts, and the rest of the cinnamon in a bowl. In a separate bowl, combine chicken, eggs, and the cooking mixture.
  • Grease a 23cm, 5cm-deep cake or pie tin. Brush a sheet of filo with oil, layer another sheet on top, and place in the tin to cover the sides and base, with edges overhanging on one side. Repeat 5 times, overlapping the layers slightly like the spokes of a wheel.
  • Sprinkle half of the nut mixture over the base, add the chicken mixture, and top with the rest of the nut mixture. Fold in the overhanging pastry, tucking any excess inside the pan. Brush the remaining filo sheet with oil, fold in half, and place it on top, tucking in any excess. Brush the top with oil and bake for 35 minutes until golden. Switch the oven to fan-forced, cover the pie with baking paper, and bake for an additional 5 minutes to brown the sides and base.
  • Sprinkle the warm b'stilla with a mixture of icing sugar and cinnamon before serving.

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