Bisteeya or Moroccan Chicken Pie
Discover the irresistible layers of savory and sweet in Bisteeya, or Moroccan Chicken Pie, a show-stopping dish that embodies the vibrant flavors of Moroccan cuisine. Tender, spiced chicken mingles with a rich, herb-infused egg custard and crunchy toasted almonds, all wrapped in buttery, flaky phyllo dough baked to golden perfection. This pie strikes a perfect balance with hints of cinnamon and a light dusting of powdered sugar, creating a sweet-savory harmony that’s both unexpected and delightful. Whether for a special dinner or a festive occasion, this elegant dish is as visually stunning as it is delicious. Easy to customize and perfect for sharing, Bisteeya is a culinary adventure your guests won’t forget.
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Recipe Information
Ingredients
- 4 pieces Chicken thighs (bone-in, skin-on preferred)
- 2 medium Yellow onion, finely chopped
- 4 cloves Garlic, minced
- 2 teaspoons Ground ginger
- 0.5 teaspoon Ground cinnamon
- 1 teaspoon Ground turmeric
- 1 teaspoon Ground coriander
- 0.5 cup Fresh parsley, finely chopped
- 0.5 cup Fresh cilantro, finely chopped
- 2 cups Chicken broth
- 4 large Eggs
- 0.5 cup Butter, melted
- 10 sheets Phyllo dough sheets, thawed
- 0.75 cup Almonds, toasted and finely chopped
- 2 tablespoons Powdered sugar
- 1 teaspoon Salt
- 1 teaspoon Black pepper
Instructions
In a large pot or Dutch oven over medium heat, place the chicken thighs, onions, garlic, ground ginger, cinnamon, turmeric, coriander, salt, and pepper. Add the chicken broth and bring to a boil.
Reduce the heat to low, cover the pot, and simmer for 30–40 minutes, or until the chicken is tender and cooked through.
Once done, remove the chicken from the pot and set aside to cool. Shred the meat, discarding the skin and bones. Reserve the cooking liquid.
In the same pot with the cooking liquid, add the chopped parsley and cilantro. Beat the eggs in a bowl and gradually whisk them into the simmering liquid over low heat. Continue cooking and stirring until the mixture thickens into a custard-like consistency. Remove from heat and set aside.
Preheat the oven to 375°F (190°C). Grease a 9-inch pie dish or a round baking pan.
Lay one sheet of phyllo dough over the pie dish, letting the edges hang over the sides. Brush the sheet with melted butter. Layer 4–5 more sheets in the same manner, brushing each with butter and rotating the sheets slightly to cover the dish evenly.
Spread the shredded chicken evenly in the pie dish, followed by a layer of the egg mixture. Sprinkle the chopped toasted almonds over the top.
Fold the overhanging edges of phyllo over the filling. Cover the top with 4–5 more sheets of phyllo, brushing each with butter and tucking the edges to seal the pie.
Bake in the preheated oven for 30–35 minutes, or until the phyllo is golden brown and crisp.
Remove the pie from the oven and let it cool slightly. Dust the top with powdered sugar and an optional sprinkle of ground cinnamon before serving.
Slice and serve warm.
Nutrition Facts
Calories |
587 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.6 g | 55% | |
| Saturated Fat | 15.5 g | 78% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 243 mg | 81% | |
| Sodium | 720 mg | 31% | |
| Total Carbohydrate | 25.4 g | 9% | |
| Dietary Fiber | 4.3 g | 15% | |
| Total Sugars | 5.3 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.9 mcg | 5% | |
| Calcium | 131 mg | 10% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 677 mg | 14% | |
*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.
