Chicken B’Stilla

Many moons ago, back in my culinary school days, specifically when I was in the baking program, our beloved Chef Instructor, Rudy Rosier, asked us all what we wanted to learn how to make. I wanted to learn how to make phyllo dough, also known as filo dough. We actually made phyllo dough from scratch. It’s a royal pain in the neck to make from scratch. Ever since then I’ve had a love/hate relationship with phyllo dough. I LOVE it, but I am often intimidated to work with it because it is so fragile, and grace isn’t exactly in my nature. I took on the challenge though and made some chicken B’Stilla. It was a huge success. I even shared some with our neighbors Hanna and Aziz, and they said it was very traditional. Aziz even said it was better than his mom’s, but we won’t tell. 🙂 When I make ethnic dishes, I like to make them as authentically as I can. So it was big compliment when Hanna and Aziz gave it such high praise.

B’stilla, a Moroccan chicken pie, has a rich history rooted in Arab, Andalusian, and Persian influences. The dish is believed to have originated in the kitchens of the Arab caliphs who founded Morocco in the 7th century AD, and its preparation was influenced by Persian cooking methods. Over time, nomadic Berbers and native Arabic people contributed to the dish’s evolution, shaping its ingredients and flavors. B’stilla is traditionally served as a starter at festive occasions and is a symbol of community and celebration in Morocco. B’stilla’s savory-sweet combination is characteristic of Persian cooking, which was brought to Morocco by the Arab caliphs.  Ingredients like cinnamon, almonds, and sometimes honey contribute to this unique taste profile.

Chicken B’Stilla

This delicious dish is time consuming and needs to be prepared with care, but it is definitely worth all the effort. I first had B’Stilla years ago, but it is not found in every Middle Eastern restaurant, and a lot of my Middle Eastern cookbooks didn’t have the recipe either. I finally found it, and now I too know how to make it. 🙂

1/4-1/3 cup olive oil

1 lb shredded cooked chicken

1 large shallot, diced

salt to taste

1-2 tsp garlic

1-2 tsp ginger

1/2 tsp turmeric

1/2 tsp paprika

4 eggs, beaten slightly

2 TBSP chopped cilantro

2 TBSP chopped parsley

3/4 cup toasted slivered almonds

2 TBSP powdered sugar

2 tsp cinnamon

1/2 lb frozen phyllo dough sheets, thawed

Preheat the oven to 375* F or 191* C.

Spray a 9 inch springform cake pan with cooking spray.

Mix the spices, garlic and onions together and cook in a hot skillet, with a little olive oil for about 2-3 minutes, or until the onions are translucent.

Add the cooked onion mixture with the shredded chicken, toasted almonds, parsley and cilantro and mix together well.

Carefully place a layer of the phyllo dough into the prepared pan, leaving the edges overlapping on the sides. Carefully brush with olive oil. Repeat for about 2-3 more sheets. Add the chicken mixture.

Beat the eggs slightly and evenly pour on top of the chicken mixture.

Add three or four more layers of the phyllo dough, brushing each layer with olive oil. Carefully fold over the edges, bringing them into the center, and brush with olive oil one more.

Combine the powdered sugar and cinnamon and cover the top of the phyllo dough pastry.

Bake for about 40-50 minutes, or until the dough is lightly golden, crispy and flaky. Allow to cool for a few minutes before slicing.

I served it with some tri-colored couscous and Mediterranean roasted delicata squash and carrots on the side, with a chilled white wine to complete the meal. DELICIOUS!!!!

B’Stilla is like both a quiche and a chicken potpie, but not your average quiche or potpies. No, no. This one is very exotic. You’re going to love it. 🙂

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.