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A rather unusual Moroccan Chicken Pie that is both savoury and sweet Traditionally

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Ingredients

Adjust Servings:
1/4 cup butter, plus
1/2 cup additional butter, melted, for brushing phyllo
2 (4 lb) chicken
2 bunches parsley, chopped
1 large onion, minced
1/4 teaspoon crumbled saffron thread
1/2 lb blanched whole almond, toasted lightly, cooled and ground
1 1/4 cups icing sugar
4 large eggs, beaten lightly
1/2 teaspoon pepper
3 teaspoons cinnamon
10 sheets phyllo pastry, covered with damp towel

Nutritional information

1102
Calories
694 g
Calories From Fat
77.2 g
Total Fat
25.1 g
Saturated Fat
358.5 mg
Cholesterol
468.2 mg
Sodium
39.8 g
Carbs
4.6 g
Dietary Fiber
20.8 g
Sugars
62.7 g
Protein
593g
Serving Size

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A rather unusual Moroccan Chicken Pie that is both savoury and sweet Traditionally

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    Cuisine:

    A rather unusual Moroccan Chicken Pie that is both savoury and sweet. Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute. This is really good, so roll up your sleeves and give it a go!

    • 150 min
    • Serves 8
    • Easy

    Ingredients

    Directions

    Share

    B’stilla, A rather unusual Moroccan Chicken Pie that is both savoury and sweet Traditionally, it uses pigeon or capon, but chicken is a good, and more readily available substitute This is really good, so roll up your sleeves and give it a go!, I halved the recipe Everything came out very good, but we just didn’t like the sweet and savory combination I gave it 5 stars because the formula and directions of the recipe was great, but it just wasn’t to our liking


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    Steps

    1
    Done

    In a Large Pot, Melt Cup of Butter Over Moderate Heat and Add Chickens, Parsley, Onion, Saffron and 2 Cups Water.

    2
    Done

    Bring Mixture to Boil and Simmer, Covered, For 45 Minutes.

    3
    Done

    Transfer Chicken to Cutting Board, Reserving Liquid, and Let Cool.

    4
    Done

    Shred Chicken and Return Meat to Liquid.

    5
    Done

    Bring to Boil and Cook, Stirring, Until Almost All Liquid Is Evaporated.

    6
    Done

    Let Cool.

    7
    Done

    in a Bowl, Combine Almonds and 1 Cup of Sugar.

    8
    Done

    Add of Almond Mixture to Chicken, Stir in Beaten Eggs, Pepper and 2 Tsps Cinnamon.

    9
    Done

    Preheat Oven to 330f and Place Rack in Middle of Oven.

    10
    Done

    Line a Buttered 13 X 14 Inch Ovenproof Dish With 1 Sheet of Phyllo.

    11
    Done

    Brush Generously With Butter.

    12
    Done

    Layer 5 More Sheets of Phyllo in the Same Way, Brushing Each One Generously With Butter.

    13
    Done

    Sprinkle Remaining Almond Mixture Over Phyllo and Top With Chicken.

    14
    Done

    Cover With Remaining 4 Sheets of Phyllo, Buttered, Folding in Edges to Enclosed Filling and Brushing More Butter Over Top.

    15
    Done

    Bake Pastry For 25-30 Minutes, or Until Crisp and Golden.

    Avatar Of Bella Collins

    Bella Collins

    Pasta perfectionist with a passion for creating handmade noodles and sauces.

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