Moroccan B Stella
Experience the magic of Moroccan cuisine with this show-stopping B'stilla, a savory-meets-sweet masterpiece that blends bold spices, tender chicken (or traditional pigeon), and a flaky filo pastry crust. Perfectly seasoned with aromatic saffron, cinnamon, ginger, and turmeric, this tantalizing dish is layered with spiced eggs, sugared almonds, and shredded chicken for a symphony of textures and flavors. Topped with a signature dusting of powdered sugar and cinnamon, this golden pie transitions beautifully from an elegant dinner party centerpiece to an authentic comfort food indulgence. Easy to bake yet rich in Moroccan heritage, this recipe offers a taste of North Africa's culinary artistry in every slice.
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Recipe Information
Ingredients
- 500 grams chicken thighs (or pigeon)
- 1 large onion, finely chopped
- 1 cup fresh parsley, chopped
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 0.5 teaspoon ground black pepper
- 1 teaspoon salt
- 5 threads saffron threads
- 2 tablespoons butter
- 4 large eggs
- 150 grams blanched almonds
- 3 tablespoons powdered sugar
- 8 sheets filo pastry sheets
- 3 tablespoons vegetable oil
- 0.5 teaspoon cinnamon (for dusting)
- 1 tablespoon powdered sugar (for dusting)
Instructions
Heat 2 tablespoons of butter in a large pot over medium-high heat. Add the finely chopped onion and sauté until translucent, about 5 minutes.
Add the chicken thighs (or pigeon) to the pot along with the parsley, ground cinnamon, ground ginger, ground turmeric, black pepper, salt, and saffron threads. Mix well to evenly coat the meat with the spices.
Pour in enough water to cover the chicken (about 2 cups) and bring to a boil. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the chicken is cooked and tender.
While the chicken cooks, toast the blanched almonds in a dry pan over medium heat until golden and fragrant. Allow them to cool, then grind them coarsely in a food processor. Mix the ground almonds with 3 tablespoons of powdered sugar and set aside.
Once the chicken is cooked, remove it from the pot and shred it into small pieces, discarding any bones and skin.
Reduce the cooking liquid in the pot over medium heat until about 1 cup of liquid remains. Crack the eggs into the reduced sauce and cook them, stirring continuously, until they scramble and absorb most of the sauce. Set the scrambled eggs aside.
Preheat your oven to 180°C (350°F). Lightly grease a round baking dish or pie pan.
Brush a filo pastry sheet with vegetable oil and lay it across the pan, with the edges hanging over the sides. Repeat with 4 sheets, layering them and rotating slightly to fully cover the pan.
Spread half of the almond-sugar mixture across the base of the filo. Add the shredded chicken as the next layer, followed by the scrambled spiced eggs. Top with the remaining almond-sugar mixture.
Fold the overhanging edges of the filo over the filling to seal the pie, and brush with more vegetable oil. Layer the remaining 4 filo sheets on top, brushing each with oil and tucking the edges beneath the pie to create a smooth surface.
Bake in the preheated oven for 25-30 minutes, or until the pie is golden brown and crispy.
Remove the B'stilla from the oven and let it cool for 5 minutes. Dust the top with a mixture of cinnamon and powdered sugar before serving.
Cut into slices and enjoy your Moroccan B'stilla!
Nutrition Facts
Calories |
832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 6.4 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 798 mg | 35% | |
| Total Carbohydrate | 41.0 g | 15% | |
| Dietary Fiber | 7.1 g | 25% | |
| Total Sugars | 11.3 g | ||
| Protein | 50.9 g | 102% | |
| Vitamin D | 1.3 mcg | 6% | |
| Calcium | 257 mg | 20% | |
| Iron | 8.5 mg | 47% | |
| Potassium | 1099 mg | 23% | |
*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.
