Moroccan B’stilla
B'stilla, also known as pastilla, is a savory-sweet pie filled with a delicious mixture of chicken and almonds, delicately seasoned with saffron and wrapped in crisp, flaky phyllo dough. Traditionally made with pigeon, this dish has become a festive favorite, often served at celebrations like weddings. For a simpler take, try the stew version or explore another flavorful tagine recipe (see notes).
Ingredients
Protein
- 1.5 lbs chicken breast or thighs cut into 1-inch pieces
- 3 eggs whisked
Fresh Produce
- 1 large onion finely chopped
- 2 tbsp chopped parsley
Dairy
- 2-4 tbsp butter
Packaged Goods/Staples
- 1/2 cup ground roasted almonds
- 1/4 cup powdered sugar[1]
- 8 oz phyllo filo dough (18 sheets)
B'stilla Culinary Spice Kit
- ginger, black pepper, cinnamon, turmeric, saffron
Optional Garnish
- powdered sugar & cinnamon
- whole almonds
Instructions
Filling #1 Almond Sugar
- Mix almonds with sugar[1]. Set aside.
Filling #2 Sauce
- In a POT, melt 2 tbsp butter over medium heat.
- Add onions and fry until translucent.
- Add chicken, parsley, B’stilla spices, and salt to taste. Stir-fry for 3 minutes.
- Add 1 cup of water. Cook for about 20 minutes until the chicken is tender.
- Take the chicken out. > Next see Filling #3.
- Continue to cook the sauce uncovered over medium-low heat until no liquid is left.
- Stir in eggs and cook for about 2 minutes.
- Adjust salt & pepper to taste. Turn the heat off.
Filling #3 Meat
- Use the chicken cooked in the step for Filling #2.
- Let the chicken cool, then shred it.
Assembly
- Cover a 9-inch PIE DISH with overlapping phyllo sheets and about 5 inches hanging over the edges of the dish.
- Add layers of the fillings in this order: #2 (sauce), #3 (meat), #1 (almond-sugar).
- Cover with the overlapping phyllo sheets.
- Spread a thin layer of butter on top.
Bake
- Preheat OVEN to 350°F.
- Bake B’stilla for 30-40 minutes.
- Let it cool a bit.
Serve
- Optionally, add garnish.
Enjoy!
Notes
[1] Recommended: Substitute sugar with 1/3 cup soft dried prunes or apricots, finely chopped.
Alternative simple stew version
Follow only the step under Fillings #2 until the chicken is tender.
Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
Alternatively
Use the B’stilla spices for a different tagine recipe:
Tagine with prunes
Tagine with olives
