MOROCCAN-STYLE CHICKEN PIE
B'stilla, a traditional Moroccan recipe, was the inspiration for this savory pie. The dish consists of a spiced chicken filling sandwiched between layers of crisp phyllo pastry.
Provided by Jeanne Thiel Kelley
Categories Food Processor Chicken Bake Sauté High Fiber Father's Day Dinner Raisin Almond Winter Cinnamon Phyllo/Puff Pastry Dough Butter Bon Appétit Peanut Free Soy Free
Yield 4-6 servings
Number Of Ingredients 20
Steps:
- For filling:
- Heat oil in heavy large skillet over medium heat. Add onion and sauté until tender, about 10 minutes. Mix in cinnamon, ginger, turmeric, and saffron; stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth; bring to simmer. Sprinkle chicken with salt; add to broth mixture. Gently simmer chicken uncovered until cooked through, reducing heat if necessary to prevent boiling, about 20 minutes. Stir in raisins. Set skillet aside until chicken is cool enough to handle.
- Transfer chicken to plate. Shred chicken coarsely and return to skillet. If sauce is thin, simmer over medium heat until sauce coats chicken thickly. Stir in cilantro and parsley. Season filling with salt and pepper. Cool filling completely. DO AHEAD: Can be made 2 days ahead. Cover; chill.
- For phyllo:
- Finely grind almonds, powdered sugar, 1/2 teaspoon coarse salt, and cinnamon in mini processor.
- Stack 10 phyllo sheets on work surface. Invert 9-inch glass pie dish onto stack. Cut around dish through phyllo, making ten 10-inch rounds. Remove dish. Cover rounds with plastic wrap and damp kitchen towel.
- Brush same pie dish with melted butter. Place 1 phyllo round on work surface; brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat stacking with 3 more phyllo rounds, butter, and almonds. Fit phyllo stack into prepared pie dish. Brush with butter. Spoon filling evenly over. Place 1 phyllo round on work surface. Brush with butter and sprinkle with scant 1 tablespoon almonds. Top with another phyllo round, brush with butter and sprinkle with scant 1 tablespoon almonds. Repeat with 2 phyllo rounds, butter, and almonds. Place stack atop filling; top with remaining phyllo round. Tuck in edges. Drizzle more butter over top. Cut 4 slits through top phyllo stack to allow steam to escape. DO AHEAD: Can be made 6 hours ahead. Cover and chill.
- Preheat oven to 375°F. Place pie on rimmed baking sheet. Bake uncovered until phyllo is golden and filling is heated through, about 40 minutes. Cool 15 minutes. Cut into wedges.
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Pearl Malagase
[email protected]This chicken pie is the perfect comfort food. It's warm, savory, and filling. I love serving it on a cold winter night.
Joseph Techie
[email protected]I've never made a chicken pie before, but this recipe made it so easy. It turned out perfect and my family loved it.
Maya hana
[email protected]This chicken pie is so easy to make and it's always a crowd-pleaser. I love that I can make it ahead of time and just pop it in the oven when I'm ready to serve.
Jhenelle
[email protected]I'm not sure what went wrong, but my chicken pie turned out really dry. I think I might have overcooked it.
Nurul Islam Bablu
[email protected]I thought the chicken pie was a bit too spicy for my taste, but my husband loved it. I'll probably make it again, but I'll use less chili powder next time.
Ibrahim Yahaya
[email protected]This chicken pie is a bit time-consuming to make, but it's definitely worth the effort. It's a special dish that's perfect for a special occasion.
Omaima Jamal
[email protected]I love the unique flavors in this chicken pie. It's a great way to change up your usual weeknight dinner routine.
Kennedy Mudawarima
[email protected]I've made this chicken pie several times now and it's always a hit. It's a great dish to serve for company.
Ludy Telaca
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. The chicken pie was a huge hit with my friends and family.
Arkan Dawit
[email protected]I'm not a big fan of Moroccan food, but I thought this chicken pie was pretty good. The flavors were interesting and the crust was nice and flaky.
Shanaya Patterson
[email protected]This is the best chicken pie I've ever had! The crust is so flaky and the filling is so flavorful. I will definitely be making this again.
Md Obaidul Md Obaidul
[email protected]I thought the recipe was a bit bland. I added some extra spices to give it more flavor.
Kalam Kalamb
[email protected]The crust was a little too dry for my taste, but the filling was delicious.
Hassan Sikandar
[email protected]I'm always looking for new and exciting recipes to try, and this one definitely fits the bill. It's a unique and delicious dish that I'll be making again and again.
Prem Sagar
[email protected]The chicken pie turned out so flavorful and juicy. I especially loved the combination of spices.
brianna bae haygood
[email protected]I love how easy this recipe was to follow. I'm not a very experienced cook, but I was able to make this dish without any problems.
Nonkululeko Luvuno
[email protected]This Moroccan-style chicken pie was a hit with my family! The flavors were amazing, and the crust was perfectly flaky. I will definitely be making this again.