Moroccan B'stilla


Cuisine Moroccan
Servings 3



  • 1.5 lb chicken breast or thighs
  • cut into 1-inch pieces
  • 8 oz phyllo dough filo, 20 sheets
  • 1 large onion finely chopped
  • 3 eggs whisked
  • 2 tbsp chopped parsley
  • 1/2 cup ground roasted almonds
  • 1/4 cup powdered sugar
  • salt & pepper
  • butter

Optional Garnish

  • powdered sugar cinnamon, whole almonds

Culinary Spice Kit

  • ginger black pepper, cinnamon, turmeric, saffron



  • #1 - Mix almonds with sugar. Set aside.
  • #2 - 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 soft. Take chicken out. 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 off.
  • #3 - Let chicken cool, then shred it.


  • Cover a PIE DISH with overlapping phyllo sheets and about 1 inch hanging over the edges of the dish. Add layers of the fillings: #2 (sauce), #3 (meat), #1 (almond-sugar). Cover with overlapping phyllo sheets. Spread a thin layer of butter on top.


  • Preheat OVEN to 350°F.
  • Bake B’stilla for 30-40 minutes.
  • Serve & enjoy!


▪ Substitute sugar with 1/3 cup soft dried prunes or apricots, finely sliced.
▪ Alternative simple stew version: Follow only the step under Fillings #2 until the chicken is cooked. Mix 1-2 tbsp almond butter into the sauce and serve over couscous or potatoes.
▪ Alternatively, use the B’stilla spices for the Chicken Olives Tagine recipe here.