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.
MOROCCAN CHICKEN PIE
This is a slightly simplified version of Moroccan pastilla (also known as bsteeya or b'stillah), the savory pastry served on festive occasions. Still, there are a lot of steps involved. For ease of preparation, make the chicken filling up to a day in advance of serving - the actual building of the pie takes relatively little time. Or assemble the entire pie and refrigerate, unbaked, up to a day ahead. In Morocco, thin pastry leaves called warqa make the pie's flaky layers, but elsewhere most cooks use readily available phyllo dough. Dusting the exterior with powdered sugar might sound odd, but this traditional combination of sweet and savory is truly beguiling.
Provided by David Tanis
Categories dinner, pies and tarts, poultry, main course
Time 2h
Yield 8 to 10 servings
Number Of Ingredients 22
Steps:
- Make the chicken filling: Season the chicken thighs generously on both sides with salt and pepper; go heavy on the pepper. Set aside.
- Put olive oil in a wide, deep skillet or Dutch oven over medium-high heat. Add onion, season with salt, and cook, stirring, until softened and beginning to brown, 5 to 7 minutes. Add garlic, turmeric, saffron, ginger, allspice and cinnamon, and stir to combine.
- Place seasoned chicken thighs on top of onion mixture, add chicken broth and bring to a boil. Reduce heat to maintain a brisk simmer, cover with lid ajar and cook until chicken is tender, about 30 minutes.
- Remove thighs from pot and let cool. Continue to cook onion mixture until all broth has evaporated and only onion remains. Turn off heat and let onions cool.
- Remove and discard skin and bones from chicken thighs. Tear thigh meat into 1-inch strips and add to onion mixture. Add raisins and toss to combine. Taste and adjust seasoning. (Chicken can be prepared in advance until this point.)
- Put ricotta in a bowl and add mint, preserved lemon, lemon juice, lemon zest and a little salt. Stir to combine, and set aside. Heat oven to 375 degrees.
- Remove phyllo from package, unroll to make a flat stack and cover with a damp kitchen towel. Assemble the pie: Brush bottom and sides of a 12-inch paella pan or low, round earthenware casserole with warm melted butter. Lay 2 sheets of phyllo side by side in pan, overlapping in the middle by 1 inch, pressing down in the center so phyllo lines bottom of pan, leaving the excess hanging over the sides. Butter the sheets from the center all the way to the edges.
- Repeat the process with 2 more sheets of phyllo, set at a slight angle to the first layer. Paint this layer with butter all the way to the edges. Repeat, setting the pastry again at a slight angle to the previous layer, so the overhanging edges make a complete circle by the end of the process. Make 7 buttered layers of 2 sheets each.
- Fill the pie: Sprinkle the bottom of the pan with half the almonds and pistachios. Spread the chicken mixture evenly across the pan. Drop spoonsful of the ricotta mixture over the chicken mixture. Top the ricotta layer with remaining pistachios and almonds.
- Close the pie by folding all the overhanging phyllo sheets gently toward the center of the pan, pressing to enclose the filling. Brush more butter over the top and tuck in and smooth any stray phyllo.
- Bake the pie for 35 to 40 minutes, until nicely browned and crisp. To unmold, invert pie onto a cool baking sheet, exposing the flat top (formerly the bottom) of the pie. With spatulas, carefully transfer pie to a serving platter.
- Put confectioners' sugar in a mesh strainer, and shake to cover the pie generously, like a thin layer of fallen snow. Cut into wedges to serve, but for the best experience, forgo the fork, and eat the pie with your fingers.
Nutrition Facts : @context http, Calories 898, UnsaturatedFat 35 grams, Carbohydrate 42 grams, Fat 68 grams, Fiber 5 grams, Protein 33 grams, SaturatedFat 28 grams, Sodium 906 milligrams, Sugar 13 grams, TransFat 1 gram
BISTEEYA OR MOROCCAN CHICKEN PIE
This will break your mouth as they say down south. Its just fantastic if you like exotic flavors and good old fashioned chicken pot pie!
Provided by Recipe Baroness
Categories Savory Pies
Time 50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- In a large skillet put 2 tablespoons butter, the chicken pieces, onions, 1 teaspoon salt, 1 teaspoon pepper,2 teaspoons cinnamon, the ginger, cumin, cayenne, saffron, turmeric and chicken stock.
- simmer gently, covered, until the chicken is cooked, 45 minutes.
- remove the chicken from the sauce and let it cool.
- remove all the bones and tear the chicken into 1 inch pieces.
- bring the liquid to a simmer and add the eggs stirring gently until the eggs are cooked and most of the liquid is evaporated, 4 to 5 minutes.
- add the chicken, cilantro, parsley, salt and pepper and mix well.
- Preheat oven to 375°F.
- Toast the almonds in the oven until they are very lightly golden and hot to the touch, about 5 to 7 minutes.
- Coarsely chop them in a blender or food processor and mix with 3 tablespoons sugar and 3/4 teaspoons cinnamon.
- set aside and reserve the rest of the cinnamon sugar for a garnish.
- Melt the remaining 12 tablespoons butter. brush a 12 inch pie pan with the butter.
- place one sheet of phyllo dough on the bottom of the pie plate so that it completely covers the bottom of the plate and extends over one side by several inches.
- brush the whole sheet of phyllo lightly and continue with 7 more sheets moving in a pinwheel effect, brushing butter on each sheet.
- spread the chicken mixture on the phyllo and sprinkle with the almond mixture.
- Fold the overhanging phyllo up over the chicken and almonds and brush with butter.
- then continue adding 7 more sheets of phyllo to the pie as your did before.
- tuck all the overhanging edges under the pie and brush remaining butter over top of the pie.
- place in 375F oven and bake until golden brown and flaky, about 20 minutes.
- sprinkle the garnishing cinnamon and sugar over top.
Nutrition Facts : Calories 1515.7, Fat 110.4, SaturatedFat 41.5, Cholesterol 480.5, Sodium 1046.1, Carbohydrate 67.3, Fiber 7.5, Sugar 11.8, Protein 65.7
MOROCCAN CHICKEN POT PIE
Provided by Veronica Chambers
Categories Chicken Olive Bake Quick & Easy Low Cal Raisin Spice Fall Bon Appétit
Yield Makes 6 to 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 425°F. Mix chicken cubes with paprika, cumin, and cinnamon in large bowl to coat. Sprinkle chicken generously with salt and pepper. Cut lemon in half; remove seeds. Using small spoon, scoop out enough pulp and juice from between membranes to measure 2 tablespoons. Add to chicken mixture; stir to blend.
- Melt butter in large skillet over medium-high heat. Add onion, olives, and raisins. Sauté until onion is almost tender, about 4 minutes. Add chicken mixture and stir 1 minute. Sprinkle flour over; stir 1 minute. Add broth and bring to boil, stirring occasionally. Transfer filling to 9-inch-diameter deep-dish glass pie dish.
- Place pie crust over dish and seal dough edges to rim of dish. Using small paring knife, cut several slits in pie crust. Bake pot pie until crust is golden brown and juices are bubbling thickly, about 20 minutes.
BASTEEYA (PASTILLA) | MOROCCAN CHICKEN PIE
Basteeya (Bastila/Pastilla/) is an iconic Moroccan pie with moreish flavours that you will absolutely fall in love with. An eclectic mix of chicken, almonds, sugar and eggs in a crispy phyllo crust, it is the perfect comfort food. Do have a go!
Provided by foodieverse.net
Categories Pie
Time 2h45m
Yield 6 serving(s)
Number Of Ingredients 23
Steps:
- 1. Preheat oven to 180c.
- 2. Add oil and butter, sauté the garlic and onions till transluscent.
- 3. Add chicken thighs.
- 4. Add parsley, coriander, turmeric, cinnamon, saffron and salt. Stir well. Add water.
- 5. Cover and simmer on low heat for 1 1/2 hours until meat easily pulls apart.
- 6. Remove chicken pieces, pull apart and leave aside.
- 7. Add lemon juice and eggs to the stock and stir continuously (will look like thick scrambled eggs). Stir until all of the liquid is absorbed.
- 8. Make the almond filling by toasting the almonds then combining almonds, confectionery sugar and cinnamon.
- 9. Place two sheets of phyllo pastry and butter well. Place 2 more sheets, butter one sheet and not the second one.
- 10. Place the chicken filling, followed by half the almond filling, then the egg filling, followed by the remaining almond filling.
- 11. Place 4 sheets of phyllo, buttering each sheet.
- 12. Bake for 20-25 mins at 180c.
- 13. Garnish with almonds and sifted confectionery sugar.
Nutrition Facts : Calories 504.6, Fat 33.6, SaturatedFat 7.4, Cholesterol 199.1, Sodium 703.9, Carbohydrate 26.4, Fiber 3.8, Sugar 7.1, Protein 25.6
MOROCCAN CHICKEN PIE
Deli rotisserie chicken cuts down the prep time for this tasty dinner pie, while turmeric and cinnamon add rich flavor.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 350°F. Lightly spray 9-inch glass pie plate with cooking spray.
- In 10-inch nonstick skillet, melt butter over medium heat. Cook onion in butter 5 to 6 minutes, stirring occasionally, until softened and lightly browned. Stir in cinnamon and turmeric. Stir in flour; cook 1 minute, stirring constantly. Slowly stir in broth. Add raisins. Heat to boiling; boil gently 1 minute, stirring occasionally. In large bowl, stir together onion mixture, chicken, cilantro, salt and pepper.
- Place phyllo sheets on work surface; cover with clean damp towel. Place 1 phyllo sheet in bottom and up side of pie plate, allowing excess phyllo to extend over edge. Lightly spray with cooking spray; sprinkle with 1 1/2 teaspoons of the ground almonds. Repeat layers, using 7 more phyllo sheets and alternating position of sheets to cover bottom and side of pie plate.
- Spoon chicken mixture into pastry-lined plate. Using kitchen scissors, cut excess phyllo from edges. Layer with remaining 8 phyllo sheets, spraying each with cooking spray and sprinkling with almonds. Fold excess phyllo under to form rustic crust edge.
- Bake 30 to 40 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Nutrition Facts : Fat 1, ServingSize 1 Serving, TransFat 0 g
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- The filling. Heat 2 1/2 tablespoons oil in a large saucepan and cook onions over a low heat, stirring occasionally, until they are soft and just begin to color.
- Meanwhile, in a skillet, fry the almonds, using the remaining 1/2 tablespoon oil, until lightly golden. Drain on paper towels and chop coarsely.
- When the onions are cooked, add the ginger, cinnamon and the chicken. Season with salt and pepper. Cook, stirring occasionally, until the onions are pale gold, for about 15-20 minutes. Add the cilantro and mix everything together.
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- While the chicken is cooling, start the pastry. Sift the flour, semolina, salt, lemon juice and olive oil in a bowl and mix well. Make a well in the centre and add 250ml of water.
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- Using a 5cm pastry brush and working from the outside edge of the pan, paint the batter thinly in circles, until the whole pan is covered in a thin layer of batter.
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- Lay one sheet of brick in the prepared tin, so that one edge sits in the middle of the tin and the opposite edge is overhanging the tin. Continue lining the tin with another 7 sheets of brick, overlapping each other around the inside of the tin and overhanging the edge.
- Spoon the filling into the tin, then fold over the overhanging brick, scrunching up over the filling and giving the brick some texture. Don’t worry if the brick doesn’t cover the filling.
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