Moroccan Chicken Pie Bstilla

Experience an irresistible blend of savory and sweet with Moroccan Chicken Pie, known as Bstilla—a true culinary masterpiece that fuses tender, spiced chicken, luscious egg custard, and crunchy, caramelized almonds inside layers of flaky phyllo pastry. This North African delicacy features aromatic spices like ginger, cinnamon, turmeric, and coriander, complemented by a touch of orange blossom water for a fragrant twist. Topped with a delicate dusting of powdered sugar and cinnamon, this rich and flavorful pie is baked to golden perfection, creating an unforgettable fusion of textures and flavors. Perfect for special gatherings or adventurous weeknight dinners, Bstilla delights with every bite.

Nutriscore Rating: 66/100

Prep Time:35 mins

Cook Time:90 mins

Total Time:125 mins

Servings: 6

Ingredients

• 4 pieces Chicken thighs (bone-in, skin-on)
• 1 Large onion, finely chopped
• 3 cloves Garlic, minced
• 2 teaspoons Ground ginger
• 1.5 teaspoons Ground cinnamon
• 1 teaspoon Ground turmeric
• 1 teaspoon Ground coriander
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 2 cups Chicken stock
• 5 Eggs, beaten
• 1 cup Blanched almonds, roughly chopped
• 3 tablespoons Sugar
• 1 tablespoon Orange blossom water
• 10 Phyllo pastry sheets
• 0.5 cup Unsalted butter, melted
• 2 tablespoons Powdered sugar (for garnish)
• 0.5 teaspoon Ground cinnamon (for garnish)

Directions

Step 1

Place the chicken thighs in a large pot. Add the chopped onion, minced garlic, ground ginger, 1 teaspoon of cinnamon, turmeric, coriander, salt, and black pepper.

Step 2

Pour the chicken stock over the chicken and bring it to a boil over medium-high heat. Reduce the heat to low, cover the pot, and simmer for 40 minutes or until the chicken is fully cooked and tender.

Step 3

Remove the chicken from the pot and set aside to cool. Continue simmering the liquid on low heat until it reduces by half.

Step 4

Once cool enough to handle, remove the skin and bones from the chicken and shred the meat into small pieces. Set aside.

Step 5

Whisk the beaten eggs into the reduced liquid in the pot. Cook over medium heat, stirring constantly, until the mixture thickens into a custard-like consistency. Remove from heat and set aside to cool.

Step 6

In a skillet, toast the chopped almonds until golden brown. Let them cool, then combine them with the sugar and orange blossom water in a small bowl.

Step 7

Preheat the oven to 375°F (190°C).

Step 8

Grease a 9-inch pie dish or a round baking pan with melted butter. Layer 4 sheets of phyllo pastry, brushing each sheet with melted butter, and arrange them in the dish so they overlap the edges.

Step 9

Spread half of the chicken mixture onto the phyllo base, followed by half of the egg custard. Sprinkle half of the almond mixture on top. Repeat with the remaining chicken, egg custard, and almonds.

Step 10

Fold the overlapping phyllo edges over the filling, then layer another 4 sheets of buttered phyllo pastry on top, tucking the edges into the pan to create a sealed package.

Step 11

Brush the top of the pie with more melted butter and bake in the preheated oven for 30-40 minutes, until the phyllo is golden and crisp.

Step 12

Let the pie cool slightly before removing it from the pan. Dust the top with powdered sugar and ground cinnamon before serving.

Nutrition Facts

Serving size	(2207.7g)

Amount per serving	% Daily Value*
Calories	4095.7

Total Fat 278.1g	0%
Saturated Fat 98.8g	0%
Polyunsaturated Fat 0g
Cholesterol 1711.9mg	0%
Sodium 4420.2mg	0%
Total Carbohydrate 221.1g	0%
Dietary Fiber 19.7g	0%
Total Sugars 66.1g
Protein 202.3g	0%

Vitamin D 200IU	0%
Calcium 690.4mg	0%
Iron 20.8mg	0%
Potassium 2634.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 59.6%

Protein: 19.3%

Carbs: 21.1%